响应面法优化糯玉米汁酶解工艺
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摘要
以糯玉米为原料,采用中温α-淀粉酶和中性蛋白酶进行酶解制备糯玉米汁,并通过响应面法优化出最佳酶解工艺条件:中温α-淀粉酶添加量0.18%,在55.05℃条件下酶解40 min,中性蛋白酶添加量0.30%,在44.36℃下酶解40 min。在此工艺条件下,糯玉米汁的酶解效果最佳。
The waxy corn was used as raw material to prepare the waxy corn juice by medium temperature α-amylase and neutral protease, and the optimal enzymatic hydrolysis condition was optimized by response surface methodology. The medium temperature α-amylase addition amount was 0.18%, the enzymatic hydrolysis was 40 min at 55.05 ℃, the neutral protease addition amount was 0.30%, and the enzymatic hydrolysis was 40 min at 44.36 ℃. Under this process condition, the enzymatic hydrolysis effect of waxy corn juice was the best.
The waxy corn was used as raw material to prepare the waxy corn juice by medium temperature α-amylase and neutral protease, and the optimal enzymatic hydrolysis condition was optimized by response surface methodology. The medium temperature α-amylase addition amount was 0.18%, the enzymatic hydrolysis was 40 min at 55.05 ℃, the neutral protease addition amount was 0.30%, and the enzymatic hydrolysis was 40 min at 44.36 ℃. Under this process condition, the enzymatic hydrolysis effect of waxy corn juice was the best.
引文
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[5]赵亚利.食品饮料新宠--谷物饮料[J].农产品加工,2009(1):16-17.
[6]KOTH M W,KAAHWAAR,IMUNGI J K.The effect of homogenizatio,stabilizer and amylase on cloudiness of passion fruit juice[J].Food Control,2000,11(4):305-311.
[7]CARFIN M E,CECI L N,OZANO J E.Characterization of starch in apple juice and its degradation by amylases[J]Food Chemistry,2004,87(2):173-178.
[8]PINELO M,ZEUNER B,MEYEA S.Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity[J].Food and Bioproducts Processing,2010,88(23):259-265.
[9]马珂佳.甜玉米混汁加工技术研究[D].郑州:河南农业大学,2012.
[10]孙晶.南瓜复合果蔬汁制作工艺及其悬浮稳定性研究[D].南京:南京农业大学,2007.
[11]张慧.银杏浊汁的酶法制备及其稳定机理研究[D].无锡:江南大学,2008.
[12]α-淀粉酶在甜玉米饮料生产中的应用研究[J].湖北工业大学学报,2006,21(2):17-20.
[13]王敬敬,麻成金,曾巧辉,等.响应面优化超声波辅助水酶法提取茶叶籽油工艺[J].中国食物与营养,2010(10):53-57.
[14]张丽晶,林向阳,彭树美,等.响应面法优化绿茶微波真空干燥工艺条件[J].食品科学,2009,30(22):122-125.