摘要
采用果胶酶制剂、纤维素酶制剂及复合酶系制取南瓜汁 ,大大提高了南瓜的出汁率和南瓜汁的稳定性。通过扫描电子显微镜观察南瓜果肉细胞的超微结构 ,显示出使用单一果胶酶制剂或纤维素酶制剂对南瓜果肉细胞壁的破壁作用远不如复合酶系。经复合酶系作用后 ,不仅使南瓜汁的出汁率提高了 2 0 % ,而且还提高了南瓜汁的混浊稳定性和色泽稳定性。同时探讨了由复合酶系产生的协同作用 ,高活力的果胶酶、纤维素酶和半纤维素酶等共同降解了南瓜果肉细胞壁中胞间层和初生壁的果胶、纤维素。
Two kinds of enzymatic methods, cellulytic and pectolytic preparation were used to prepare pumpkin juices. These methods improve the yield and quality of the pumpkin juice The ultra microstructure of pumpkin pulp cell was observed by using a scanning electron microscope The effects of enzymes on breaking cell wall was better by using the combinotion of two enzymes than any single enzyme The synergistic effect of the combination of the two enzymes was due to cooperatively enzymatic hydrolysis of pectin, cellulose and hemicellulose coexisting in primary cell wall and middle lamella of cell wall The pumpkin juice yield was increased by 20% and the color and cloud stability for the juice were improved significantly by using the enzymatic hydrolysis technology
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第12期48-53,共6页
Food and Fermentation Industries
基金
"十五"国家重大科技专项项目 (No.2 0 0 1BA50 1A2 32 )
