酶解法制备胡柚汁的响应面优化
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摘要
胡柚汁是益生菌发酵果汁饮料的重要原料,采用果胶酶和纤维素酶对胡柚果肉进行酶解处理以提高胡柚出汁率.研究复合酶用量、酶比例、酶解温度、酶解时间对胡柚酶解效果的影响.采用响应面法优化酶解条件,得到胡柚酶解的最优条件:复合酶用量为0.05%,果胶酶与纤维素酶比例为3,酶解温度为53℃,酶解时间为97 min.在最优条件下,胡柚出汁率可达65.72%,固形物白利度为(15.80±0.10)%,可滴定酸为(1.14±0.10)%,对胡柚汁实际生产具有借鉴意义.
The grapefruit juice is an important material for fermented fruit beverage production by probiotics.The enzymatic hydrolysis of grapefruit pulp treated with pectinase and cellulose for improving grapefruit juice yield was investigated in this paper. The effect of composite enzyme dosage, enzyme ratio(pectinase/cellulase),hydrolysis temperature and time on enzymatic hydrolysis was examined in the current study. The response surface methodology was used to optimize the enzymatic conditions and the optimal conditions for enzyme dosage, pectinase-cellulase ratio, hydrolysis temperature and time were obtained as 0.05%, 3, 53 ℃ and 97 min,respectively. Under the optimum conditions, the juice yield reached 65.72%. The soluble solids, titratable acid in grapefruit juice were(15.80±0.10)% and(1.14±0.10)%, respectively. The results are suggested to direct the actual production of grapefruit juice.
The grapefruit juice is an important material for fermented fruit beverage production by probiotics.The enzymatic hydrolysis of grapefruit pulp treated with pectinase and cellulose for improving grapefruit juice yield was investigated in this paper. The effect of composite enzyme dosage, enzyme ratio(pectinase/cellulase),hydrolysis temperature and time on enzymatic hydrolysis was examined in the current study. The response surface methodology was used to optimize the enzymatic conditions and the optimal conditions for enzyme dosage, pectinase-cellulase ratio, hydrolysis temperature and time were obtained as 0.05%, 3, 53 ℃ and 97 min,respectively. Under the optimum conditions, the juice yield reached 65.72%. The soluble solids, titratable acid in grapefruit juice were(15.80±0.10)% and(1.14±0.10)%, respectively. The results are suggested to direct the actual production of grapefruit juice.
引文
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[12]Macedo M,Robrigues R D P,Pinto G A S,et al.Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids[J].Journal of Food Science&Technology,2015,52(6):3689-3693.
[13]林建城,杨文杰,朱丽华,等.商品果胶酶(Aspergillus niger)的催化动力学研究[J].甘肃农业大学学报,2006(4):81-85.
[14]夏安.纤维素酶水解动力学及影响因素研究[D].成都:四川大学,2002.
[15]谢勇,张榕,张江湖,等.Box-Behnken试验设计优化刺梨果汁饮料工艺[J].食品研究与开发,2018,39(2):119-126.
[16]赵能,罗安伟,姚婕,等.响应面试验优化胡萝卜浆复合酶解工艺[J].食品科学,2015,36(16):83-87.
[17]舒念辉.果汁褐变及控制研究[J].食品与发酵科技,2011,47(5):59-61.
[18]黄乐丹,吴祖芳,张林楠,等.利用副干酪乳杆菌发酵风味鱿鱼制品条件研究[J].宁波大学学报(理工版),2017,30(3):6-11.
[2]张韵冰.中国柑桔属植物一新种[J].植物研究,1991,11(2):5-7.
[3]仲山民,田荆祥.常山胡柚果实营养成分分析[J].经济林研究,1995(2):23-25.
[4]马芹标.胡柚果实生理活性物质及品质相关成分的研究[D].杭州:浙江大学,2002.
[5]赵庆新,袁生.植物细胞壁研究进展[J].生物学通报,2007,42(7):8-9.
[6]程红,隋秀芳.酶解法提取蓝莓果汁的研究[J].中国酿造,2017,36(4):153-157.
[7]刘小莉,汤莉莉,刘安虎,等.酶解条件对提高复合果蔬汁出汁率的影响研究[J].食品工程,2016(2):29-31;45.
[8]唐仕斌,房海灵,黄丽莉,等.响应面法优化双酶提取南酸枣果汁工艺的方法[J].南方林业科学,2017,45(2):48-52.
[9]蔡荟梅,侯如燕,宛志沪.果胶酶澄清西洋参果酒的影响因素与效果评价[J].食品与发酵工业,2008,34(11):86-90.
[10]Demir N,Acar J,Sar?o?lu K,et al.The use of commercial pectinase in fruit juice industry.Part 3:Immobilized pectinase for mash treatment[J].Journal of Food Engineering,2001,47(4):275-280.
[11]于跃,张剑.纤维素酶降解纤维素机理的研究进展[J].化学通报,2016,79(2):118-122.
[12]Macedo M,Robrigues R D P,Pinto G A S,et al.Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids[J].Journal of Food Science&Technology,2015,52(6):3689-3693.
[13]林建城,杨文杰,朱丽华,等.商品果胶酶(Aspergillus niger)的催化动力学研究[J].甘肃农业大学学报,2006(4):81-85.
[14]夏安.纤维素酶水解动力学及影响因素研究[D].成都:四川大学,2002.
[15]谢勇,张榕,张江湖,等.Box-Behnken试验设计优化刺梨果汁饮料工艺[J].食品研究与开发,2018,39(2):119-126.
[16]赵能,罗安伟,姚婕,等.响应面试验优化胡萝卜浆复合酶解工艺[J].食品科学,2015,36(16):83-87.
[17]舒念辉.果汁褐变及控制研究[J].食品与发酵科技,2011,47(5):59-61.
[18]黄乐丹,吴祖芳,张林楠,等.利用副干酪乳杆菌发酵风味鱿鱼制品条件研究[J].宁波大学学报(理工版),2017,30(3):6-11.