Optimizing Pectinase Usage in Pretreatment of Kiwifruit Juice for Clarification by Response Surface Methodology

Abstract

Abstract: Kiwifruit pulp, treated with pectinase at different duration(40～141min), temperatures(37～54℃) and variousconcentration level of enzyme(0.005%～0.015%), the juice yield, clarity and alcohol insoluble solid were analyzed. And then, the optimum process parameters were determined employing a second-order central composite rotatable design in combination with response surface methodology. The optimum combination was 0.013% pectinase at 45℃ for 113min, the juice yield was 83.30%, the clarity 81.47% and alcohol insoluble solid 0.98g/100ml. Demonstration tests indicated that the R values of juice yield, clarity and alcohol insoluble solid equations were 0.958, 0.904 and 0.922 respectively.

Key words: , kiwifruit juice； pectinase； yield； clarity； alcohol insoluble solid(AIS)；

WANG Zhi-Jun, HAN Yong-Bin, GU Zhen-Xin, ZHANG Li-Hua. Optimizing Pectinase Usage in Pretreatment of Kiwifruit Juice for Clarification by Response Surface Methodology[J]. FOOD SCIENCE, 2006, 27(10): 326-330.

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Optimizing Pectinase Usage in Pretreatment of Kiwifruit Juice for Clarification by Response Surface Methodology

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