复合酶液化香蕉浆机理探讨  

The Mechanism Research on Banana Puree Liquefied by Enzyme Blends

作　　者：王素雅[1] 王璋[2] 

机构地区：[1]南京财经大学食品学院江苏省粮油品质控制及深加工技术重点实验室 [2]江南大学食品学院,无锡214036

出　　处：《食品与发酵工业》2006年第8期10-14,共5页Food and Fermentation Industries

摘　　要：探讨了复合酶制剂液化香蕉浆的机理。发现复合酶能降低香蕉浆粘度,利于果浆固液分离。经Sepharose CL-6B凝胶过滤色谱分析,发现液化过程中香蕉浆中醇不溶性多糖的相对分子质量不断减小,表明复合酶对果浆多糖具明显降解作用。成分分析表明,液化后香蕉浆中果胶、淀粉和醇不溶物含量均明显减少,说明复合酶可降解香蕉细胞壁中果胶质、半纤维素及淀粉。对不同加工阶段香蕉果肉超微结构进行比较,揭示液化处理可彻底降解香蕉浆中多糖组分,使香蕉细胞壁完全破碎,细胞间粘连消失,果汁得率大大提高。The mechanism on banana puree liquefied by enzyme blends was investigated. The relative viscosity of banana puree was decreased during enzymatic liquefaction, so juice could be easily separated from banana puree. According to Sepharose CL - 6B gel filtration chromatography, the relative molecular weight of alcohol insoluble polysaccharides in banana puree was decreased during liquefaction. Results showed that enzyme blends could degrade puree polysaccharides significantly. Contents of pectin, starch and alcohol insoluble polysaccharides in banana puree decreased after liquefaction based on component analysis. The results demonstrated that cell wall and starch in puree could be decomposed by enzyme blends. Microstructures of banana pulp during processing were observed by scanning electronic microscope, it was revealed that enzyme blends led to disruption of polysaccharides in banara puree, cell wall collapse and disappearance of intercellular substance binding the cells together. All these resulted in yield increase of banana juice.

关 键 词：酶 香蕉浆 液化 机理 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]