The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (Mw) pectin (1.65 × 106 g/mol) was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.
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机译：评估了Celluclast 1.5L浓度对金奇异果果胶的理化特性的影响。改变酶的浓度会影响果胶的产量和果胶的理化特性。提取的果胶的粘度在很大程度上取决于酶的浓度。中等浓度的纤维素1.5L表现出最高的粘度。改变酶浓度也影响分子量分布。当使用中等浓度时，获得了高分子量（M ）果胶（1.65×10 6 g / mol）。总的来说，该研究清楚地反映了为了确定果胶的最终质量而考虑到添加的纤维素分解酶的数量的重要性。
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