柑橘皮渣酶解工艺研究  

A Study on Enzymolysis Technology for Citrus Pomace

作　　者：耿敬章[1] 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723001

出　　处：《饮料工业》2013年第9期25-29,共5页Beverage Industry

基　　金：陕西省教育厅2012年科学研究项目(12JK0816);陕西理工学院科研项目(SLGKY11-05)

摘　　要：通过利用复合酶对柑橘皮渣进行酶解,研究酶解时复合酶浓度、酶解温度、pH、酶解时间等因素对酶解效果的影响,并采用正交试验得出最佳酶解条件,复合酶用量0.004g、时间3.5h、pH4.8、酶解温度55℃,在此条件下酶解率达到96%。Complex enzymes were used for the enzymolysis of citrus pomace. The influences of complex enzyme concentration, enzymolysis temperature, pH and enzymolysis time on the effects of enzymolysis were studied. By orthogonal experiments, the optimum conditions of enzymolysis were detemained as complex enzyme dosage 0.004g, 3.5h, pH4.8 and 55℃. Under the conditions, the enzymolysis rate reached 96%.

关 键 词：柑橘皮渣 果胶酶 纤维素酶 工艺 

分 类 号：TS209[轻工技术与工程—食品科学]