Optimization of Enzymolysis of Sour Cherry by Commercial Pectinase

Abstract

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.

Key words: sour cherry pulp, pectinase, response surface methodology (RSM), optimization

CLC Number:

TS255.44

References

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