糖化酶对西番莲果汁澄清作用的研究  

A Study on the Transparent Effect of Liquid Glucoamylase to the Fruit Juice of Passiflora Edulis

作　　者：江经瑞 何其敏[1] 

机构地区：[1]中国科学院华南植物研究所,510650

出　　处：《食品科学》1993年第3期60-62,共3页Food Science

摘　　要：研究探讨了糖化酶(EC．3．2．1．3)在西番莲果汁澄清过程中的作用,用正交法筛选出酶的最佳作用时间为15min,作用浓度为3196活力单位/100ml,作用温度为63℃,并对加酶前后果汁的几项理化指标进行测定对比。the transparent effect of liquid glucoamylase to fruit juice of passifkvra edlisis studied. the opporture condition of time, temperatuer, and density of enzymical role is found with statistical method. Some physical and chemical indices in treatment and control fruit juice are measured.

关 键 词：鸡蛋果 澄清 液体糖化酶 果汁饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]