复合果胶酶酶解对蓝莓出汁率和花色苷溶出量的影响  

Effect of enzymatic hydrolysis of compound pectinase on juice yield and anthocyanin extraction from blueberry

作　　者：贾鸿冰 田继远[1] 于娟[2] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266009 [2]中国海洋大学海洋化学理论与工程技术教育部重点实验室,青岛266100

出　　处：《食品科技》2016年第6期270-274,共5页Food Science and Technology

基　　金：国家自然科学基金项目(41221004;41030858;41320104008);山东省"泰山学者"建设工程专项经费项目(JS200510016);国家海洋局海洋生态环境科学与工程重点实验室开放基金项目(MESE-2013-03);国家海洋局近岸海域生态环境重点实验室开放基金项目(201306)

摘　　要：以蓝莓为原料,采用单因素和正交实验对蓝莓复合果胶酶的酶解工艺进行优化。实验结果表明:最佳酶解工艺为酶添加量0.04%、酶解时间150 min、酶解温度40℃,在此条件下蓝莓的出汁率和花色苷溶出量分别为86.76%、393.33 mg/L,比不加酶的条件下分别提高了43.36%、90.72%。结果表明,酶解不仅可以提高蓝莓出汁率,还可以增加花色苷的溶出量。In this paper, the technical process for enzymatic hydrolysis of blueberry with compound pectinase were studied and optimized by the single factor and orthogonal test. The experimental results showed that the optimal conditions for hydrolyzing blueberry pulp were found to be hydrolyzed at 40 ℃ for 150 min with an enzyme addition level of 0.04%, under these conditions, the yield of blueberry juice and extraction of anthocyanin were 86.76%, 393.33 mg/L, showing an increase by 43.36% and 90.72% compared with the control（without enzyme）. The results showed that yield of blueberry juice and extraction of anthocyanin can be improved by enzymatic treatment.

关 键 词：蓝莓 复合果胶酶 出汁率 花色苷 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]