| 商业果胶酶对酸樱桃果浆酶解效果的优化 |
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| 引用本文： | 高佳,王宝刚,冯晓元,李文生,张开春. 商业果胶酶对酸樱桃果浆酶解效果的优化[J]. 食品科学, 2012, 33(8): 60-65. DOI: 10.7506/spkx1002-6630-201208013 |
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| 作者姓名： | 高佳 王宝刚 冯晓元 李文生 张开春 |
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| 作者单位： | 1.四川农业大学园艺学院2.四川省农业科学院农产品加工研究所3.北京市农林科学院林业果树研究所 |
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| 基金项目： | 国家公益性行业(农业)科研专项(200903019);北京市农林科学院科技创新能力建设专项(KJCX201102004) |
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| 摘 要： | 以酸樱桃(Prunus cerasus)成熟果实为试材，结合出汁率、透光率、浊度、可溶性固形物、pH值、果胶含量和花色苷含量等指标，从7种商品果胶酶制剂中筛选出对酸樱桃果浆酶解效果较好的Ultra AFP果胶酶。通过单因素试验和Box-Behnken响应面分析确定酸樱桃果浆酶解最优工艺条件。结果表明：加酶量、酶解温度和酶解时间对出汁率、透光率和浊度具有显著影响；加酶量1.73mL/kg、酶解温度46℃、酶解时间2.3h最优条件下，酸樱桃果浆出汁率为86.2%、透光率为90.5%、浊度为2.67NTU。
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| 关 键 词： | 酸樱桃果浆 果胶酶 响应面法 优化 |
Optimization of Enzymolysis of Sour Cherry by Commercial Pectinase |
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| GAO Jia,WANG Bao-gang,FENG Xiao-yuan,LI Wen-sheng,ZHANG Kai-chun. Optimization of Enzymolysis of Sour Cherry by Commercial Pectinase[J]. Food Science, 2012, 33(8): 60-65. DOI: 10.7506/spkx1002-6630-201208013 |
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| Authors: | GAO Jia WANG Bao-gang FENG Xiao-yuan LI Wen-sheng ZHANG Kai-chun |
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| Affiliation: | (1. College of Horticulture, Sichuan Agricultural University, Ya’an 625014, China ；2. Institute of Agro-products Prossessing, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China；3. Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China) |
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| Abstract: | Physico-chemical characteristics of juice yield,transmittance,turbidity,soluble solid content,pH,pectin content and anthocyanin content of sour cherry pulp were evaluated after treatment with various commercial pectinases.Ultra AFP was the best enzymes among 7 commercial pectinases.One-factor-at-a-time testing and response surface analysis based on Box-Behnken design were used to determine the optimal conditions for hydrolyzing sour cherry pulp with Ultra AFP.It was indicated that all hydrolysis conditions under investigation significantly influenced juice yield,transmittance and turbidity.Under the optimal hydrolysis conditions: 2.3 h of hydrolysis at 46 ℃ and an enzyme dose of 1.73 mL/kg,the juice yield,transmittance and turbidity of the samples were 86.2%,90.5% and 2.67 NTU,respectively. |
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| Keywords: | sour cherry pulp pectinase response surface methodology(RSM) optimization |
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