响应曲面法优化柚皮苷酶对金桔汁的脱苦工艺  

Optimization of debitterizing of kumquat juice by naringinase with response surface method

作　　者：曾霖霖[1] 黄惠华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2011年第5期315-318,共4页Science and Technology of Food Industry

基　　金：国家星火计划项目(2007EA780005);广东省教育部产学研结合项(2007B090100009);广东省关键领域重点突破项目(2008A024200003)

摘　　要：以柚皮苷酶对金桔汁的脱苦率为指标,在单因素实验的基础上,采用响应曲面法优化柚皮苷酶对金桔汁的脱苦工艺,确定最佳脱苦工艺为:酶活性为414U/g时的用量为1.4g/L,酶解温度41℃,酶解时间101min,pH为金桔原汁pH,此时脱苦率达到48.23%。Kumquat juice was debiterized by naringinase treatment.The response surface method was used for optimizing the conditions of debitterizing based on single-factor experiment with the index of debitterizing rate.The results showed that the optimum conditions were as follows：enzyme dosage 1.4g/L（enzymatic activity was 414U/g）,enzyme treatment temperature was 41℃,enzyme treatment time was 101min.Under this condition,the debitterizing rate reached 48.23%.

关 键 词：金桔汁 柚皮苷酶 脱苦 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]