鹅源草酸青霉果胶酶提高苹果出汁率工艺

doi:10.7506/spkx1002-6630-201224008

食品科学 ›› 2012, Vol. 33 ›› Issue (24): 36-41.doi: 10.7506/spkx1002-6630-201224008

鹅源草酸青霉果胶酶提高苹果出汁率工艺

卢燕燕1，王宝维1,2,*，葛文华2，张名爱1，岳斌2，孙倩1

1.青岛农业大学食品科学与工程学院，山东青岛 266109；2.青岛农业大学优质水禽研究所，山东青岛 266109

收稿日期:2011-09-21 修回日期:2012-09-08 出版日期:2012-12-25 发布日期:2012-12-12
通讯作者: 卢燕燕 E-mail:303059180@qq.com
基金资助:
国家水禽产业技术体系专项基金

Optimization of Reaction Conditions for Pectinase Produced by Penicillium oxalicum Currie et Thom Isolated from Goose Caecum to Enhance Apple Juice Yield

LU Yan-yan1，WANG Bao-wei1,2,*，GE Wen-hua2，ZHANG Ming-ai1，YUE Bin2，SUN Qian1

1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China；2. Institute of High Quality Waterfowl, Qingdao Agricultural University, Qingdao 266109, China

Received:2011-09-21 Revised:2012-09-08 Online:2012-12-25 Published:2012-12-12
Contact: Yan-Yan LU E-mail:303059180@qq.com
Supported by:
CARS-43-11

摘要/Abstract

摘要：

目的：以鹅源草酸青霉果胶酶为研究对象，优化鹅源草酸青霉制备的果胶酶提高苹果出汁率工艺。方法：以烟台红富士苹果为材料，以酶解温度(X1)、酶解时间(X2)、酶添加量(X3)和初始pH值(X4)为自变量(Y)，出汁率为响应值，进行Box-Behnken设计，利用Design Expert软件进行响应面分析，建立回归模型。结果：结果表明，①利用响应面法筛选的鹅源草酸青霉果胶酶酶解苹果浆最佳条件为：温度32.91℃、酶解时间90.02min、酶添加量0.197mL/kg、pH3.96工艺条件下，苹果出汁率达到91.34%；②自变量与响应值关系的回归模型为：Y＝91.72－0.4X1＋0.58X2＋0.60X3－0.32X4＋0.42X2X3＋0.50X2X4－1.75X12－0.85X22－1.17X32－1.50X42。结论：鹅源草酸青霉果胶酶能显著提高苹果出汁率；采用自变量与响应值建立的回归模型具有良好的拟合度，可以作为调控生产工艺的依据。

关键词: 鹅源草酸青霉果胶酶, 苹果出汁率, 响应面法, 回归模型

Abstract:

Objective: To optimize reaction conditions for pectinase produced by Penicillium oxalicum Currie et Thom, isolated from goose caecum, to enhance apple juice yield. Methods: Apple juice was prepared from Fuji apples from Yantai using the enzyme. A mathematical model that describes juice yield (Y) as a function of hydrolysis conditions including temperature (X1), time (X2), enzyme dosage (X3) and initial pH (X4) was established based on a Box-Behnken experimental design and subjected to response surface analysis using the Design Expert software. Results: The optimum conditions for hydrolyzing apple pulp with the microbial enzyme were found to be hydrolysis at 32.91 ℃ and initial pH 3.96 for 90.02 min with an enzyme dosage of 0.197 mL/kg. The developed mathematical model was Y = 91.72－0.4X1＋0.58X2＋0.60X3－0.32X4＋0.42X2X3＋0.50X2X4－1.75X12－0.85X22－1.17X32－1.50X42. Conclusion: This enzyme can considerably enhance apple juice yield. This regression model has an excellent degree of fitting and can provide guidelines for practical production.

Key words: pectinase produced by Penicillium oxalicum Currie et Thom, apple juice yield, response surface methodology (RSM), quadratic regression model

中图分类号:

TS255.36

卢燕燕1，王宝维1,2,*，葛文华2，张名爱1，岳斌2，孙倩1. 鹅源草酸青霉果胶酶提高苹果出汁率工艺[J]. 食品科学, 2012, 33(24): 36-41.

Yan-Yan LU. Optimization of Reaction Conditions for Pectinase Produced by Penicillium oxalicum Currie et Thom Isolated from Goose Caecum to Enhance Apple Juice Yield[J]. FOOD SCIENCE, 2012, 33(24): 36-41.

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鹅源草酸青霉果胶酶提高苹果出汁率工艺

Optimization of Reaction Conditions for Pectinase Produced by Penicillium oxalicum Currie et Thom Isolated from Goose Caecum to Enhance Apple Juice Yield

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