响应面法优化猕猴桃果浆酶解工艺参数研究  

Optimizing Pectinase Usage in Pretreatment of Kiwifruit Juice for Clarification by Response Surface Methodology

作　　者：汪志君[1] 韩永斌[2] 顾振新[2] 张丽华[2] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225001 [2]南京农业大学农业部农畜产品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品科学》2006年第10期326-330,共5页Food Science

基　　金：江苏省科技招标项目(ZB2003046)

摘　　要：本文研究果胶酶反应温度和作用时间及酶用量对猕猴桃果浆出汁率、果汁澄清度和乙醇不溶物的影响,采用通用旋转设计和响应面分析猕猴桃果浆酶解最优条件。结果表明,猕猴桃果浆的最佳酶解条件为:反应温度为45℃,作用时间为113min,果胶酶用量为0.013%,在此条件下,猕猴桃果浆预测出汁率达到83.30%,乙醇不溶物0.98g/100ml,果汁的澄清度为81.47%。验证试验表明,响应面优化后得到猕猴桃果浆出汁率、果汁澄清度和乙醇不溶物回归方程的相关系数分别为0.958、0.904和0.922。Kiwifruit pulp, treated with pectinase at different duration（40- 141min）, temperatures（37-54℃） and various concentration level of enzyme（0.005%-0.015%）, the juice yield, clarity and alcohol insoluble solid were analyzed. And then, the optimum process parameters were determined employing a second-order central composite rotatable design in combination with response surface methodology. The optimum combination was 0.013% pectinase at 45℃ for 113min, the juice yield was 83.30%, the clarity 81.47% and alcohol insoluble solid 0.98g/100ml. Demonstration tests indicated that the R values of juice yield, clarity and alcohol insoluble solid equations were 0.958, 0.904 and 0.922 respectively.

关 键 词：猕猴桃 果胶酶 出汁率 澄清度 乙醇不溶物 

分 类 号：S663.4[农业科学—果树学]