响应面法优化液态复合酶制备香蕉汁工艺条件研究  

Study on optimization of enzymatic hydrolysis process parameters by response surface methodology in preparing banana juice with liquid compound enzyme

作　　者：樊志勇[1] 孙亮[1] 朱瑞倩[1] 陈珮[1] 徐青艳[1] 王建中[1] 张聪聪[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京林业大学林业食品加工与安全北京市重点实验室,北京100083

出　　处：《食品工业科技》2013年第20期203-207,共5页Science and Technology of Food Industry

基　　金：北京林业大学国家级大学生创新训练项目(201210022034);林业公益性行业科研专项(201204401)

摘　　要：研究了纤维素酶系(B型)的酶添加量、酶解温度、酶解时间和反应体系pH对酶解香蕉制备香蕉汁的影响,并通过响应面中心组合实验设计原理对结果进行了优化,确定了优化工艺参数为:酶添加量1.75μL/g,酶解温度55℃,酶解时间为150min,反应体系pH即为香蕉原浆pH。在此条件下,香蕉汁的澄清度达到98.0%。The effects of enzyme addition amount,hydrolysis temperature,hydrolysis time,pH of cellulase B on preparing banana juice by the enzymatic hydrolysis process of banana were studied. The optimal conditions for preparing banana juice determined by response surface methodology were as follows enzyme amount was 1.75μL/g,hydrolysis temperature was 55℃,hydrolysis time was 150min,the pH of reaction system was banana protoplasmic pH. Under above conditions,the clarity of banana juice reached up to 98.0%.

关 键 词：香蕉汁 纤维素酶系（B型） 酶解 响应面分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]