柑橘生物酶法脱囊衣技术研究  

A Method of Taking off Citrus Fruit Mesocarp Using Compound Enzyme Preparation in A Self-made Device

作　　者：单杨[1,2,3] 李高阳[2,3] 张菊华[2,3] 苏东林[2,3] 

机构地区：[1]中南大学化学学化工学院,湖南长沙410083 [2]国家柑橘加工技术专业研发分中心,湖南长沙410125 [3]湖南省农产品加工研究所,湖南长沙410125

出　　处：《食品科学》2009年第3期141-144,共4页Food Science

基　　金：湖南省“十一五”重大科技专项项目(2006NK1002);国家“863”项目(2007AA10Z307)

摘　　要：本实验进行了生物酶法脱除柑橘囊衣的优化工艺条件研究。同时利用扫描电镜观察了酶解过程中囊衣结构变化。结果表明,复合酶制剂脱囊衣的优化酶解工艺为酶浓度0.35%(g/L)、变电频率40Hz、pH4.5、在40℃下酶解50min。柑橘生物酶法脱囊衣桔瓣呈现优良的外观,组织紧密和光泽好。The optimal conditions for taking off citrus fruit mesocarp using compound enzyme preparation in a self-made device were studied.And the struccture change of citrus fruit mesocarp after enzymatic treatment was observed under scanning electron microscope(SEM).Results showed that the optimal enzymatic conditions are compound enzyme preparation amount 0.35%(g/L),electrical frequency 40 Hz,pH 4.5,temperature 40 ℃ and enzymatic hydrolysis time 50min.The mesocarp-taken off citrus fruit has a good appearance and i...

关 键 词：柑橘 脱囊衣 酶法 扫描电镜 

分 类 号：S666[农业科学—果树学]