| 响应面法优化柑橘果渣酶解工艺 |
| |
| 引用本文： | 刘新,李新生,吴三桥,张志健,江海,韩豪,高玥,胥彦明.响应面法优化柑橘果渣酶解工艺[J].食品科学,2012,33(4):86-90. |
| |
| 作者姓名： | 刘新 李新生 吴三桥 张志健 江海 韩豪 高玥 胥彦明 |
| |
| 作者单位： | 陕西理工学院生物科学与工程学院;陕西省资源生物重点实验室;陕西城固酒业有限公司 |
| |
| 基金项目： | 陕西省教育厅产业化培育项目(2011JG21),陕西省教育厅重点实验室项目(2011JS033) |
| |
| 摘 要： | 以柑橘果渣为原料,研究果胶酶和纤维素酶对果渣出汁率的影响。通过单因素试验对影响柑橘果渣酶解出汁率的酶解温度、pH值、酶量、酶解时间四因素进行研究,并通过响应面分析法优化了果渣酶解工艺参数。结果表明:果渣酶解的最佳工艺参数为酶解温度49.17℃、pH4.23、混合酶酶量0.68mg/g、时间3.4h,在此条件下,果渣的出汁率为22.36%。
|
| 关 键 词： | 响应面法 柑橘 果渣 酶解 |
Optimization of Enzymatic Hydrolysis of Orange Pomace by Response Surface Methodology |
| |
| LIU Xin,LI Xin-sheng,WU San-qiao,ZHANG Zhi-jian,JIANG Hai,HAN Hao,GAO Yue,XU Yan-ming.Optimization of Enzymatic Hydrolysis of Orange Pomace by Response Surface Methodology[J].Food Science,2012,33(4):86-90. |
| |
| Authors: | LIU Xin LI Xin-sheng WU San-qiao ZHANG Zhi-jian JIANG Hai HAN Hao GAO Yue XU Yan-ming |
| |
| Affiliation: | 1.School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000,China;2.Shaanxi Key Laboratory of Bio-resources,Hanzhong 723000,China;3.Shaanxi Chenggu Winery Co.Ltd.,Hanzhong 723200,China) |
| |
| Abstract: | Response surface methodology was used to optimize the enzymatic hydrolysis of orange pomace to achieve the maximum juice yield.The combination of pectinase and cellulase at a ratio of 1:2 was more suitable for the enzymatic hydrolysis of orange pomace than each of them.One-factor-at-a-time experiments were conducted to investigate the effects of temperature,pH,enzyme dose and hydrolysis time on juice yield.The optimal conditions for the hydrolysis of orange pomace by both enzymes were enzyme temperature 49.17 ℃,pH 4.23,enzyme addition 0.68 mg/g,and hydrolysis time 3.4 h.Under these conditions,the juice yield from orange pomace was 22.36%. |
| |
| Keywords: | response surface methodology orange fruit dreg enzymatic hydrolysis |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
