固定化果胶酶提高苹果出汁率的研究

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 40-44.

固定化果胶酶提高苹果出汁率的研究

吴定，孙嘉文，黄卉卉，谢文娟，郑温翔

南京财经大学食品科学与工程学院

收稿日期:2011-07-04 修回日期:2012-07-07 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 吴定 E-mail:foodfermentation@163.com
基金资助:
江苏省教育厅实践创新项目

Improvement of Apple Juice Yield Using Immobilized Pectinase

Received:2011-07-04 Revised:2012-07-07 Online:2012-08-25 Published:2012-09-07
Contact: WU Ding E-mail:foodfermentation@163.com

摘要/Abstract

摘要： 采用固定化果胶酶处理红富士苹果浆，在苹果浆pH值、固定化果胶酶水解温度、固定化果胶酶使用质量和固定化果胶酶水解时间对苹果浆出汁率的影响等单因素试验的基础上，采用响应面法分析，探索固定化果胶酶提高苹果浆出汁率的最佳条件。最佳工艺条件为苹果浆适宜pH3.43、固定化果胶酶与苹果浆质量比为1:15、酶促反应温度49.4℃、酶促反应时间3.50h。固定化果胶酶反复使用10次时，苹果浆的出汁率为62.421%，与对照组相比仍提高约13%。

关键词: 固定化果胶酶, 红富士苹果, 出汁率, 响应面法

Abstract: Immobilized pectinase was used to treat Red Fuji apple pulp to improve juice yield. One-variable-at-a-time experiments were conducted to investigate the effects of pH, hydrolysis temperature, enzyme dose and hydrolysis time on juice yield. Further, response surface methodology was employed to optimize the hydrolysis parameters. The optimal hydrolysis conditions were found as follows: pH 3.43, 1:15 of enzyme/substrate ratio, 49.4 ℃ of hydrolysis temperature, and 3.50 h of hydrolysis time. After tenth repeated use, the immobilized enzyme resulted in a juice yield of 62.421%, which was increased by approximately 13% compared with the control.

Key words: immobilized pectinase, Red Fuji apple, apple juice yield, response surface methodology

中图分类号:

Q814.9

吴定，孙嘉文，黄卉卉，谢文娟，郑温翔. 固定化果胶酶提高苹果出汁率的研究[J]. 食品科学, 2012, 33(16): 40-44.

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