Optimization of Enzymatic Hydrolysis Conditions for Enhanced Juice Yield from Blueberry Fruits Using

doi:10.7506/spkx1002-6630-201314014

Abstract

Abstract:

In order to improve the juice yield of blueberry fruits, response surface methodology (RSM) was employed
to optimize the enzymatic hydrolysis pretreatment conditions for extracting fruit juice form blueberry with pectinase.
Enzyme concentration, extraction temperature and extraction time as well as cross-interaction among these factors
exhibited a significant effect on juice yield. Results showed that the optimal extraction parameters were enzyme
concentration of 0.067%, extraction temperature of 48.5 ℃ and extraction time of 181 min. The observed yield of juice
was up to (90.49 ± 0.30)% under the optimal conditions, which was consistent with the predicted result.

Key words: blueberry juice, juice yield, response surface methodology, pectinase

LIU Gang，MA Yan， MENG Xian-jun，LI Bin，MAO Qi-wei，SUI Heng. Optimization of Enzymatic Hydrolysis Conditions for Enhanced Juice Yield from Blueberry Fruits Using[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201314014.

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Optimization of Enzymatic Hydrolysis Conditions for Enhanced Juice Yield from Blueberry Fruits Using

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