摘要
为了探究乳清分离蛋白(WPI)对苹果汁的澄清作用,研究影响WPI作用的单因素,并在此基础上应用Box-Behnken响应面分析法优化苹果汁的澄清条件,同时研究WPI处理、果胶酶处理、WPI-果胶酶联合处理3种澄清方法对果汁澄清效果以及品质的影响。结果表明,WPI添加量、pH以及温度对WPI澄清效果影响较大,WPI处理时间影响较小;响应面优化出苹果汁澄清的最佳条件为WPI添加量0.68%,pH 3.0,温度60℃,该条件下苹果汁的透光率可达92.8%;3种澄清方法效果的大小顺序为WPI-果胶酶>WPI>果胶酶,可见WPI澄清效果优于果胶酶,且WPI与果胶酶有协同作用。
The effect was studied of Whey Protein Isolates （WPI） on clarification of apple juice. Based on single-factor experiments, Box- Behnken response surface analysis methodology was used for optimizing the clarification condition of apple juice. The effects were also studied of WPI and pectinase treatments alone and combined on qualities of apple juice. The results indicated that WPI concentration, pH and temperature acted more effectively on clarification than treatment time. The obtained optimal parameters were： the concentration of WPI 0. 68%, pH 3.0, temperature 60℃. Under the conditions, the transmittance of apple juice attained to 92. 8% ; the effects of three clarification treatments increased in the order WPI-pectinase〉 WPE〉 pectinas, moreover, the combination of WPI and pectinase had a synergic effects.
出处
《食品与机械》
CSCD
北大核心
2013年第5期41-44,50,共5页
Food and Machinery
基金
国家自然科学基金(编号:31101326)
陕西省咸阳市科技计划项目(编号:2010K12-16)
关键词
乳清分离蛋白
果胶酶
苹果汁
澄清
whey protein isolates （WPI）
peetinase： apple juice
clarification
