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

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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. 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

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

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