摘要
为改良山楂原液果胶的酶解效果,以山楂原液果胶脱除率为响应值,从四种商品酶中筛选出果胶去除率最高的Pectinex Yield MASH果胶酶。在单因素试验的基础上,对加酶量、酶解时间、酶解温度三个影响因素进行响应面优化。结果表明:山楂原液果胶最佳酶解工艺为加酶量12 U、酶解时间52 min、酶解温度45℃,在此条件下的果胶脱除率实际测定值为90.58%,与理论预测值90.18%接近,为山楂及其他水果高附加值产品生产工艺中果胶的脱除方法提供了科学的理论依据。
To improve the enzymatic hydrolysis effect of the hawthorn extract,the Pectinex Yield MASH pectinase with the highest pectin removal rate was screened out from the four commercial enzymes.On the basis of single factor experiment,three significant influencing factors of pectin removal rate were optimized by response surface optimization,which were enzyme dosage,enzymatic hydrolysis time and enzymatic hydrolysis temperature.The results showed that the highest pectin removal rate for the parameters was enzyme dosage of 12 U,enzymatic hydrolysis time of 52 min,and enzymatic hydrolysis temperature of 45℃.The actual measured pectin removal rate under this condition was 90.58%,which was consistent with the model predicted value 90.18%.It provided a scientific theoretical basis for the removal of pectin in the production process of high value-added products of hawthorn and other fruits.
作者
王菲菲
李栋
赵俊梅
牟德华
WANG Feifei;LI Dong;ZHAO Junmei;MOU Dehua(College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050000;Hebei Province(Chengde)Hawthorn Industrial Technology Research Institute,Chengde 067300)
出处
《食品工业》
CAS
北大核心
2020年第6期83-88,共6页
The Food Industry
关键词
果胶酶
果胶
脱除率
pectinase
pectin
removal rate
