食用槟榔酶法软化技术研究
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摘要
槟榔是棕榈科(Palmae)植物槟榔(Areca Catechu Linn)的干燥成熟种子,是仅次于烟草、酒精和咖啡的世界上第四种嗜好品。在我国的台湾、海南和湖南地区,槟榔嚼片比较流行。槟榔壳干硬的特性使得咀嚼槟榔对口腔负担大,长期咀嚼槟榔可造成口腔的组织损伤。
本实验以海南产槟榔烟果为原料,采用纤维素酶、半纤维素酶、果胶酶混合酶酶解软化槟榔壳。以抗粉碎度作为比较评价槟榔壳软化效果的理化指标,对纤维素酶等酶配比及其效果进行比较分析,并对酶解软化最优条件进行实验优化,同时也探讨物理处理槟榔壳对槟榔壳的硬度和槟榔壳酶法软化处理的影响。其主要结果如下：
用抗粉碎度来比较评价软化处理的槟榔壳的硬度,20.0g槟榔原料40s粉碎为抗粉碎度的工作参数；水分含量对抗粉碎度的影响非常大；用NaOH溶液软化处理槟榔壳5h,在0-3%的低浓度区间内,软化处理槟榔片的硬度与抗粉碎度呈负相关性,相关系数R=0.9832,抗粉碎度越大,软化效果越好,硬度越低。
用纤维素酶、半纤维素酶、果胶酶混合酶解软化槟榔壳,以抗粉碎度作为酶解软化槟榔壳软化效果的评价比较指标。采用响应面分析法对影响酶解软化槟榔壳效果的纤维素酶量、半纤维素酶量、果胶酶量3个关键因素的最佳水平及其交互作用进行了研究,得出混合酶解软化槟榔壳三种酶之间的二次多项数学模型为：
Y=54.55+1.85A+0.52B+0.17C-0.34AB-0.16AC+0.11BC-1.52A2-0.46B2+0.17C2
最优酶配比为：纤维素酶量28.32IU/g、半纤维素酶量10.00U/g、果胶酶量5.00U/g
用优化的纤维素酶、半纤维素酶、果胶酶混合酶配比酶解软化槟榔壳,以抗粉碎度作为酶解软化槟榔壳软化效果的评价比较指标。采用响应面对影响混合酶酶解软化槟榔壳效果的水浴温度、缓冲溶液pH值、酶水解时间3个关键因素的最佳水平及其交互作用进行了研究,得出混合酶解软化槟榔壳三个酶解条件的二次多项数学模型为：Y=54.54+0.12A+0.12B+0.36C+0.011 AB-0.026AC-0.081BC-1.60A2-0.73B2-0.29C2
最优酶解条件为：温度55.15℃、pH值4.52、时间5.63h。
用高压蒸汽、反复冷冻、微波三种物理法预处理槟榔壳,预处理后酶解槟榔壳的抗粉碎度都有了明显的增加,硬度降低,这表明高压蒸汽、反复冷冻、微波预处理能有效的促进混合酶对槟榔壳的酶解软化作用。
Areca nut is dried fruit of Areca Cathchu Linn (one of the palm species), and is the most commonly hobby goods in the world after tobacco, ethanol and caffeine. It is also popular in the Taiwan province、Hainan province and Hunan province. The areca nut is hard and it is a heavy burden to the mouth with chewing the areca nut. It would harm the hard and soft tissue of mouth if someone chronically sustain chewing the areca nut.
In this study, the areca nut from Hainan province was used as the raw material, and were soften by the way of the cellulase、hemicellulase and pectinase hydrolysis. Pulverizing Resistance Rate(PRR) was adopted to contrast hardness of softened areca nut hull as a evaluating indicator was studied. Also, the ratio and dosage of the three enzyme that influence enzyme hydrolysis and the softening effect of areca nut hull were optimized by experiment, as well as the condition of enzyme hydrolysis. Ultimately, we had a research on the impact of physical treatment on the areca nut hull's hardness and enzyme hydrolysis which soften the areca nut hull. The main results were shown as follow:
On the research of applying PRR to contrast hardness of softened areca nut hull, we fixed on that areca nut weight 20.0 g, pulverizing time 40s were the pulverizing work parameter. Water content had great effect on the PPR; When using NaOH solution to soften areca nut hull in 5 hour, in the 0-3% concentration of NaOH solution, it was negative correlation between the PRR and hardness of softened areca nut hull, the related coefficient was 0.9832, the more great of PRR, the better of softening effect and the lower of hardness.
On the research of the best ratio of cellulase、hemicellulase and pectinase to soften areca nut hull, response surface methodology(RSM) was used to analyze the three key factors, dosage of cellulose、hemicellulase and pectinase, that have great impact on the softening result of areca nut hull. PRR was used as a evaluating indicator, and, the result of quadratic equation is as follow:
Y=54.55+1.85A+0.52B+0.17C-0.34AB-0.16AC+0.11BC-1.52A2-0.46B2+0.17C2
the optimum dosage of three enzyme were:dosage of cellulase 28.32U/g, dosage of hemicellulase 10.OOU/g and dosage of pectinase 5.00U/g.
On the research of the best condition of enzyme hydrolysis to soften areca nut hull with the optimum dosage of three enzyme, response surface methodology(RSM) was used to analyze the three key factors, temperature of water-bath heating、pH of buffer solution and enzymolysis time, that have great impact on the softening result of areca nut hull. PRR was used as a evaluating indicator and the result of quadratic equation is as follow: Y=54.54+0.12A+0.12B+0.36C+0.011AB-0.026AC-0.081BC-1.60A2-0.73B2-0.29C2
the optimum condition of optimum mixed enzyme were:temperature 55.15℃, pH4.52 and time 5.63h.
On the research of physical treatment, high pressure steam, repeated freeze and microwave's impact on the softening result of enzymolysis to areca nut hull, the PRR was obviously increase, it indicated the physical treatment promote the softening function of enzymolysis to areca nut hull.
本实验以海南产槟榔烟果为原料,采用纤维素酶、半纤维素酶、果胶酶混合酶酶解软化槟榔壳。以抗粉碎度作为比较评价槟榔壳软化效果的理化指标,对纤维素酶等酶配比及其效果进行比较分析,并对酶解软化最优条件进行实验优化,同时也探讨物理处理槟榔壳对槟榔壳的硬度和槟榔壳酶法软化处理的影响。其主要结果如下：
用抗粉碎度来比较评价软化处理的槟榔壳的硬度,20.0g槟榔原料40s粉碎为抗粉碎度的工作参数；水分含量对抗粉碎度的影响非常大；用NaOH溶液软化处理槟榔壳5h,在0-3%的低浓度区间内,软化处理槟榔片的硬度与抗粉碎度呈负相关性,相关系数R=0.9832,抗粉碎度越大,软化效果越好,硬度越低。
用纤维素酶、半纤维素酶、果胶酶混合酶解软化槟榔壳,以抗粉碎度作为酶解软化槟榔壳软化效果的评价比较指标。采用响应面分析法对影响酶解软化槟榔壳效果的纤维素酶量、半纤维素酶量、果胶酶量3个关键因素的最佳水平及其交互作用进行了研究,得出混合酶解软化槟榔壳三种酶之间的二次多项数学模型为：
Y=54.55+1.85A+0.52B+0.17C-0.34AB-0.16AC+0.11BC-1.52A2-0.46B2+0.17C2
最优酶配比为：纤维素酶量28.32IU/g、半纤维素酶量10.00U/g、果胶酶量5.00U/g
用优化的纤维素酶、半纤维素酶、果胶酶混合酶配比酶解软化槟榔壳,以抗粉碎度作为酶解软化槟榔壳软化效果的评价比较指标。采用响应面对影响混合酶酶解软化槟榔壳效果的水浴温度、缓冲溶液pH值、酶水解时间3个关键因素的最佳水平及其交互作用进行了研究,得出混合酶解软化槟榔壳三个酶解条件的二次多项数学模型为：Y=54.54+0.12A+0.12B+0.36C+0.011 AB-0.026AC-0.081BC-1.60A2-0.73B2-0.29C2
最优酶解条件为：温度55.15℃、pH值4.52、时间5.63h。
用高压蒸汽、反复冷冻、微波三种物理法预处理槟榔壳,预处理后酶解槟榔壳的抗粉碎度都有了明显的增加,硬度降低,这表明高压蒸汽、反复冷冻、微波预处理能有效的促进混合酶对槟榔壳的酶解软化作用。
Areca nut is dried fruit of Areca Cathchu Linn (one of the palm species), and is the most commonly hobby goods in the world after tobacco, ethanol and caffeine. It is also popular in the Taiwan province、Hainan province and Hunan province. The areca nut is hard and it is a heavy burden to the mouth with chewing the areca nut. It would harm the hard and soft tissue of mouth if someone chronically sustain chewing the areca nut.
In this study, the areca nut from Hainan province was used as the raw material, and were soften by the way of the cellulase、hemicellulase and pectinase hydrolysis. Pulverizing Resistance Rate(PRR) was adopted to contrast hardness of softened areca nut hull as a evaluating indicator was studied. Also, the ratio and dosage of the three enzyme that influence enzyme hydrolysis and the softening effect of areca nut hull were optimized by experiment, as well as the condition of enzyme hydrolysis. Ultimately, we had a research on the impact of physical treatment on the areca nut hull's hardness and enzyme hydrolysis which soften the areca nut hull. The main results were shown as follow:
On the research of applying PRR to contrast hardness of softened areca nut hull, we fixed on that areca nut weight 20.0 g, pulverizing time 40s were the pulverizing work parameter. Water content had great effect on the PPR; When using NaOH solution to soften areca nut hull in 5 hour, in the 0-3% concentration of NaOH solution, it was negative correlation between the PRR and hardness of softened areca nut hull, the related coefficient was 0.9832, the more great of PRR, the better of softening effect and the lower of hardness.
On the research of the best ratio of cellulase、hemicellulase and pectinase to soften areca nut hull, response surface methodology(RSM) was used to analyze the three key factors, dosage of cellulose、hemicellulase and pectinase, that have great impact on the softening result of areca nut hull. PRR was used as a evaluating indicator, and, the result of quadratic equation is as follow:
Y=54.55+1.85A+0.52B+0.17C-0.34AB-0.16AC+0.11BC-1.52A2-0.46B2+0.17C2
the optimum dosage of three enzyme were:dosage of cellulase 28.32U/g, dosage of hemicellulase 10.OOU/g and dosage of pectinase 5.00U/g.
On the research of the best condition of enzyme hydrolysis to soften areca nut hull with the optimum dosage of three enzyme, response surface methodology(RSM) was used to analyze the three key factors, temperature of water-bath heating、pH of buffer solution and enzymolysis time, that have great impact on the softening result of areca nut hull. PRR was used as a evaluating indicator and the result of quadratic equation is as follow: Y=54.54+0.12A+0.12B+0.36C+0.011AB-0.026AC-0.081BC-1.60A2-0.73B2-0.29C2
the optimum condition of optimum mixed enzyme were:temperature 55.15℃, pH4.52 and time 5.63h.
On the research of physical treatment, high pressure steam, repeated freeze and microwave's impact on the softening result of enzymolysis to areca nut hull, the PRR was obviously increase, it indicated the physical treatment promote the softening function of enzymolysis to areca nut hull.
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