酶解柚皮生产还原糖的工艺优化
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摘要
本文以琯溪蜜柚皮为原料,用果胶酶水解柚皮产生还原糖,通过响应面法优化酶解条件。以果胶酶添加量、酶解时间、酶解温度和料液比为单因素,在单因素试验的基础上选取合适的水平,根据Box-Behnken方法设计试验并建立模型,对柚皮酶解条件进行优化。结果表明,柚皮酶解的最佳工艺参数为:料液比为1∶5 g/m L,果胶酶添加量150U/g,酶解温度40℃,酶解时间3 h。在此条件下,酶解后还原糖含量为21.76 mg/g,比酶解前增长了2.54倍,与预测值2.62倍接近,说明用响应面法优化的柚皮酶解工艺可行。
Peel of Guanximiyou was used as raw material in this study and it was hydrolyzed with pectinase to produce reducing sugar. The hydrolysis of pectinase was optimized by response surface method. Pectinase dosage,enzymolysis temperature,enzymolysis time and solid-liquid ratio were considered as single factors,and the levels of factors were selected on the basis of single factor test.The model was designed according to the Box-Behnken method,and the optimum process parameters for the enzymolysis of pomelo peel were obtained as follows: the solid-liquid ratio was 1∶ 5 g/m L,pectinase addition was 150 U/g and hydrolyzed at 40 ℃ for 3 h. In this condition,the reducing sugar content in the peel pulp was 21.76 mg/g higher than that before the enzymolysis,which was 2.54 times more than before enzymatic hydrolysi,close to the predicted value of 2.62.It was proved that the enzymolysis processing of the pomelo peel optimized by response surface method was feasible.
Peel of Guanximiyou was used as raw material in this study and it was hydrolyzed with pectinase to produce reducing sugar. The hydrolysis of pectinase was optimized by response surface method. Pectinase dosage,enzymolysis temperature,enzymolysis time and solid-liquid ratio were considered as single factors,and the levels of factors were selected on the basis of single factor test.The model was designed according to the Box-Behnken method,and the optimum process parameters for the enzymolysis of pomelo peel were obtained as follows: the solid-liquid ratio was 1∶ 5 g/m L,pectinase addition was 150 U/g and hydrolyzed at 40 ℃ for 3 h. In this condition,the reducing sugar content in the peel pulp was 21.76 mg/g higher than that before the enzymolysis,which was 2.54 times more than before enzymatic hydrolysi,close to the predicted value of 2.62.It was proved that the enzymolysis processing of the pomelo peel optimized by response surface method was feasible.
引文
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[2]邓婷婷,刘素纯,贺建华.柚皮提取物有效成分的研究概况[J].中国食物与营养,2008(6):16-19.
[3]Ioannis A,George Z K.Agricultural peels for dye adsorption:Areview of recent literature[J].Journal of Molecular Liquids,2014,200:381-389.
[4]Amit B,Mika S,Anna W K.Agricultural waste peels as versatile biomass for water purification:A review[J].Chemical Engineering Journal,2015,270:244-271.
[5]Liu Z Z,Qiao L,Gu H Y,et al.Development of Br9nsted acidic ionic liquid based microwave assisted method for simultaneous extraction of pectin and naringin from pomelo peels[J].Separation and Purification Technology,2017,172:326-337.
[6]Chen Q,Hu Z Y,Yao F Y D,et al.Study of two-stage microwave extraction of essential oil and pectin from pomelo peels[J].LWT-Food Science and Technology,2016,66:538-545.
[7]许勇煌.柚皮膳食纤维的制备及其功能活性研究[D].吉林:吉林大学,2010.
[8]曹铭.餐厨废弃物糖化发酵炼制燃料乙醇研究[D].天津:天津大学,2013.
[9]郭育铭.柚皮渣发酵脱苦工艺实验研究[D].重庆:重庆工商大学,2009.
[10]周殷,胡长伟,李鹤,等.柚子皮吸附剂的物化特性研究[J].环境科学与技术,2010,33(11):87-91.
[11]GB 5009.3-2016,食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2016.
[12]GB 5009.6-2016,食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社,2016.
[13]GB 5009.5-2016,食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[14]GB 5009.4-2016,食品安全国家标准食品中灰分的测定[S].北京:中国标准出版社,2016.
[15]谢笔钧,何慧.食品分析[M].北京:科学出版社,2009:147-155,164-168.
[16]邓朝霞,李亚格,赵丹华,等.水果皮果胶提取工艺研究[J].山东化工,2015,44(15):28-30.
[17]谢明勇,李精,聂少平.果胶研究与应用进展[J].中国食品学报,2013,13(8):1-14.
[18]余兴莲,王丽,徐伟民.纤维素酶降解纤维素机理的研究进展[J].宁波大学学报:理工版,2007,20(1):78-82.
[19]刘邻渭.食品化学[M].郑州:郑州大学出版社,2011:302-303.
[20]许键,蔡慧农,倪辉,等.响应面优化酶法澄清琯溪蜜柚汁工艺研究[J].集美大学学报:自然科学版,2014,19(2):100-106.