食品科学
• 工艺技术 • 上一篇 下一篇
徐 伟,李迎楠,高雪清,马永强
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XU Wei,LI Ying-nan,GAO Xue-qing,MA Yong-qiang
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摘要:
以红菇娘为原料、还原糖含量及出汁率为指标,在单因素试验基础上,采取正交试验优化红菇娘果浆适宜的酶解条件。结果表明:红菇娘果浆酶解最优工艺条件为:复合酶添加量0.3g/L、酶解温度65℃、酶解时间70min。在此条件下得到的红菇娘果浆还原糖含量为52.1mg/g,出汁率为83.26%。使用复合酶酶解红菇娘果浆可有效提高其还原糖含量和出汁率。
关键词: 红菇娘, 复合酶, 酶解条件, 还原糖含量
Abstract:
The enzymatic hydrolysis of pulped Chinese lantern by mixed proteases was optimized using orthogonal array design to increase reducing sugar and juice yield. The optimal enzymatic hydrolysis conditions were determined as 0.3 g/L, 65 ℃ and 70 min for enzyme dosage, temperature and time, respectively. The reducing sugar content and juice yield obtained under these conditions were 52.1 mg/g and 83.26%, respectively. This study indicates that both parameters can be increased by the enzymatic treatment.
Key words: Chinese lantern (Physalis alkekengi), mixed proteases, enzymatic hydrolysis condition, reducing sugar content
徐 伟,李迎楠,高雪清,马永强. 复合酶对红菇娘果浆酶解条件的优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201318023.
XU Wei,LI Ying-nan,GAO Xue-qing,MA Yong-qiang. Optimization of Enzymatic Hydrolysis Conditions for the Production of Chinese Lantern (Physalis alkekengi) Juice[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201318023.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201318023
https://www.spkx.net.cn/CN/Y2013/V34/I18/114