摘要
果胶酶可以促进果胶水解,提高水果的出汁率。运用响应面法和灰色关联分析优化果胶酶影响人参果出汁率的工艺参数,建立相应的回归模型Y=89.78333+0.86250x3+0.67917x4+0.80937x32-0.83125x1x2。方差分析结果表明,酶解时间、果胶酶用量对人参果出汁率影响显著(P<0.05),而酶解温度、初始pH值对出汁率无显著影响(P>0.05)。多元回归分析结果显示,初始pH值、酶解温度、酶解时间及果胶酶用量与出汁率之间回归模型拟合程度较好,可用于实际生产预测。
The optimization of four technological parameters for the pectinase hydrolysis was carried out using response surface and grey correlation analyses in order to improve juice yield.A regression model with juice yield(Y)as a function of initial pH(x1),hydrolysis temperature(x2),hydrolysis time(x3)and enzyme load(x4)was set up as follows:Y=89.78333+0.86250x3+0.67917x4+0.80937x32-0.83125x1x2.The analysis of variance for the model showed that hydrolysis time and enzyme load significantly affected juice yield(P 0.05)and that the others had no significant effect on juice yield(P 0.05).The multiple regression analysis indicated that the established model had an excellent goodness of fit,suggesting good reliability in predicting the function.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期83-88,共6页
Food Science
关键词
果胶酶
出汁率
二次正交旋转组合设计
响应面法(RSM)
灰色关联分析
pectinase
juice yield
quadratic rotary combination design
response surface methodology(RSM)
grey correlation analysis
