果胶酶DP100、DP200的酶解工艺条件及应用研究  

Enzymatic Hydrolysis Conditions and Application of Pectinase DP100 and DP200 in Apple Juice

作　　者：田子卿[1] 马玉娟[1] 邓红[1] 韩瑞[1] 郭玉蓉[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《食品工业》2012年第10期54-57,共4页The Food Industry

基　　金：农业部苹果产业体系(nycytx-08);陕西省科技统筹创新工程计划项目(2011TCQ02-04)资助

摘　　要：探讨了advance enzyme果胶酶DP100、DP200的酶解工艺,并在苹果汁中进行了应用试验,分析了酶解前后苹果汁各项指标的变化。通过正交试验得出果胶酶DP100、DP200的最佳酶解工艺条件分别为酶用量25mL/1 000 L、酶解时间30 min、酶解温度50℃和酶用量35 mL/1 000 L、酶解时间75 min、酶解温度50℃;在最佳条件下,酶解处理果汁的透光率分别达到87.9%和93.7%。苹果汁的应用试验表明:经DP100及DP200酶解后的果汁均不含果胶,酶解后果汁透光率提高很大,且DP200处理效果优于DP100。所以,果胶酶DP100及DP200均对苹果汁加工很有效,是实际可用品质好的酶产品。The enzymatic hydrolysis conditions of the pectinase DP100 and DP200 were studied through LI6（45） orthogonal experiment. Under the optimum conditions, the two enzymes were applied in apple juice. The orthogonal experiment results showed that the optimum enzymatic hydrolysis conditions of pectinase DP100 and DP200 were amount of DP100 25 mL/1 000 L, temperature 50 ℃, time 30 min and amount of DP200 35 mL/1 000 L, 50 ℃ for 75 min, respectively .The transmittance of the apple juice after enzymolysis could get to 87.9% and 93.7%, respectively. The results of application in apple juice indicated that the juice treated with the two pectinases at the optimum conditions separately both had no pectin and the transmittance was improved greatly, DP200 was better than DP100. Therefore, pectinase DP100 and DP200 were very effective for apple juice processing, it could be used in practical production of apple iuice.

关 键 词：果胶酶DP100 果胶酶DP200 酶解 苹果汁 应用 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]