梅果苦杏仁苷酶特性与青梅汁脱苦工艺的研究  

AMYGDALASE ACTIVITIES OF GAGE FRUITS AND DEBITTERIZING TECHNIQUE OF GAGE JUICE

作　　者：林炳芳[1] 陶宁萍[1] 

机构地区：[1]南京农业大学食品科技学院

出　　处：《南京农业大学学报》1996年第4期87-91,共5页Journal of Nanjing Agricultural University

摘　　要：对青梅果实中苦杏仁苷酶的研究结果表明：核仁中酶的活力为果肉的１７倍；此酶的最适反应温度为４０℃，最适ｐＨ为４６，ｐＨ稳定范围４．０￣７．０。经四因素三水平正交试验，得出青梅原汁酶法脱苦工艺条件的优化组合为：温度４５￣５０℃，ｐＨ４．６，酶液稀释度（粗酶液∶青梅原汁）１∶２５，反应时间１ｈ。Amygdalase(E.C.3.2.1.21) activities of gage fruits were studied. The amygdalase activity of fruit stone was 17 times higher than that of fruit pulp. The results showed that the optimum temperature of amygdalase activity was 40 ℃ and the optimum pH was 4.6, enzyme stability ranged from pH 4.0 to 7.0. But the results of the L 9 orthogonal array showed:temperature 45 to 50 ℃, enzyme dilution rate(crude amygdalase solution∶gage juice) 1∶25 , reaction time 1 h.

关 键 词：青梅 果汁 苦杏仁苷酶 脱苦工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]