纤维素酶对绿芦笋出汁率及品质的影响  

Optimization on Cellulase Treatment Conditions for Improving Green Asparagus Juice Yield

作　　者：陈学红[1] 秦卫东[1] 马利华[1] 李海龙[1] 

机构地区：[1]徐州工程学院,江苏徐州221008

出　　处：《徐州工程学院学报（自然科学版）》2013年第2期73-78,共6页Journal of Xuzhou Institute of Technology(Natural Sciences Edition)

基　　金：江苏省苏北科技发展计划项目(BN2009001)

摘　　要：利用响应曲面法(RSM)建立了纤维素酶对绿芦笋出汁率影响的二次多项式数学模型,且所得模型极显著,拟合度高.通过响应曲面分析与优化,确定了纤维素酶的最佳作用条件是温度43℃,pH5.03,酶质量分数0.07%.经过纤维素酶处理的绿芦笋出汁率和可溶性固形物质量分数显著提高.Cellulase treatment conditions for green asparagus juice were optimized by using response surface methodology （RSM）. The results showed the response and variables fitted well to each other by multiple regressions and the proposed second-order polynomial model was adequate. According to response analysis, the optimal enzymatic treatment condition for cellulase was concentration of 0.07 %, incubation temperature of 43 ℃ ,and pH of 5.03. The juice yield and soluble solid contents in asparagus juice were sig-nificantly raised by enzymatic treatment under the optimal conditions.

关 键 词：绿芦笋 纤维素酶 响应曲面 出汁率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]