响应面法优化酥李果汁的酶法提取工艺
TS201.3; 目的:研究酶解提取酥李果汁的最佳工艺条件,为李深加工利用提供理论参考.方法:以酥李出汁率为指标,在单因素实验基础上采用响应面试验优化,对单一果胶酶、单一纤维素酶、复合酶(果胶酶和纤维素酶)提取酥李果汁的工艺条件分别进行优化.结果:不同加酶方式中对酥李出汁率的影响因素顺序均为酶解温度>加酶量>酶解pH>酶解时间;果胶酶酶解提取酥李果汁的最佳工艺条件为:加酶量0.45 g/L、酶解温度38℃、酶解pH3.8、酶解时间72 min,出汁率提高27.13％;维素酶酶解提取酥李果汁的最佳工艺条件为:加酶量0.55 g/L、酶解温度41℃、酶解pH4.2、酶解时间105...
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| Published in | 食品工业科技 Vol. 42; no. 14; pp. 212 - 218 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | Chinese |
| Published |
安顺学院,贵州安顺 561000%贵州省生物研究所,贵州贵阳 550009
01.07.2021
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2021010123 |
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| Abstract | TS201.3; 目的:研究酶解提取酥李果汁的最佳工艺条件,为李深加工利用提供理论参考.方法:以酥李出汁率为指标,在单因素实验基础上采用响应面试验优化,对单一果胶酶、单一纤维素酶、复合酶(果胶酶和纤维素酶)提取酥李果汁的工艺条件分别进行优化.结果:不同加酶方式中对酥李出汁率的影响因素顺序均为酶解温度>加酶量>酶解pH>酶解时间;果胶酶酶解提取酥李果汁的最佳工艺条件为:加酶量0.45 g/L、酶解温度38℃、酶解pH3.8、酶解时间72 min,出汁率提高27.13％;维素酶酶解提取酥李果汁的最佳工艺条件为:加酶量0.55 g/L、酶解温度41℃、酶解pH4.2、酶解时间105 min,出汁率提高20.18％;复合酶酶解提取酥李果汁的最佳工艺条件为:果胶酶添加量0.45 g/L、纤维素酶添加量0.55 g/L、酶解温度41℃、酶解pH4.0、酶解时间87 min,出汁率提高31.79％.三种加酶方式中,回归模型均能较好地反应相应酶制备酥李果浆的出汁率,所得工艺合理可靠.结论:在酶法提取酥李果汁过程中,果胶酶和纤维素酶的不同添加方式均能有效提高酥李出汁率,其中采用复合酶提取酥李果汁效果最佳.本研究成果为贵州李产品开发提供了一定的技术参考. |
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| AbstractList | TS201.3; 目的:研究酶解提取酥李果汁的最佳工艺条件,为李深加工利用提供理论参考.方法:以酥李出汁率为指标,在单因素实验基础上采用响应面试验优化,对单一果胶酶、单一纤维素酶、复合酶(果胶酶和纤维素酶)提取酥李果汁的工艺条件分别进行优化.结果:不同加酶方式中对酥李出汁率的影响因素顺序均为酶解温度>加酶量>酶解pH>酶解时间;果胶酶酶解提取酥李果汁的最佳工艺条件为:加酶量0.45 g/L、酶解温度38℃、酶解pH3.8、酶解时间72 min,出汁率提高27.13％;维素酶酶解提取酥李果汁的最佳工艺条件为:加酶量0.55 g/L、酶解温度41℃、酶解pH4.2、酶解时间105 min,出汁率提高20.18％;复合酶酶解提取酥李果汁的最佳工艺条件为:果胶酶添加量0.45 g/L、纤维素酶添加量0.55 g/L、酶解温度41℃、酶解pH4.0、酶解时间87 min,出汁率提高31.79％.三种加酶方式中,回归模型均能较好地反应相应酶制备酥李果浆的出汁率,所得工艺合理可靠.结论:在酶法提取酥李果汁过程中,果胶酶和纤维素酶的不同添加方式均能有效提高酥李出汁率,其中采用复合酶提取酥李果汁效果最佳.本研究成果为贵州李产品开发提供了一定的技术参考. |
| Author | 贺红早 李德燕 |
| AuthorAffiliation | 安顺学院,贵州安顺 561000%贵州省生物研究所,贵州贵阳 550009 |
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| Author_FL | HE Hongzao LI Deyan |
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| Author_xml | – sequence: 1 fullname: 李德燕 – sequence: 2 fullname: 贺红早 |
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| Keywords | 响应面法 出汁率 果胶酶 纤维素酶 酥李汁 |
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| Title | 响应面法优化酥李果汁的酶法提取工艺 |
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