酶法降解山楂果胶条件的优化研究  

Enzymolysis Optimization of Pectin Degradation in Hawthorn by Pectinase

作　　者：冯军伟 王永[1] 王法云[1] 刘晓 张亚勋 平洋 FENG Junwei;WANG Yong;WANG Fayun;LIU Xiao;ZHANG Yaxun;PING Yang(Institute of Isotopes Co.Ltd.,Henan Academy of Sciences（Zhengzhou 450002)

机构地区：[1]河南省科学院,河南省商业科学研究所有限责任公司,郑州450002

出　　处：《食品工业》2018年第7期1-4,共4页The Food Industry

基　　金：河南省科技厅开放合作项目(项目编号：162106000024)

摘　　要：为了提高山楂制作饮料时的出汁率,用果胶酶对山楂中果胶进行降解。在单因素试验的基础上,对果胶酶添加量、酶解温度、酶解时间三因素进行了正交试验优化。结果表明:果胶酶能有效酶解山楂中的果胶,酶解最佳条件为:酶解温度48℃,酶添加量0.9%,酶解时间4 h。试验可为山楂深加工积累预处理基础数据支撑。In order to improve the production yield of hawthorn juice, the pectinase was used to reduce pectin in hawthorn. Via the single factor experiment and orthogonal test, pectinase dosage, enzymatic temperature and enzymatic time were optimized. The results showed that the hawthorn pectin could be effectively reduced with the optimum pectinase enzymolysis conditions of temperature at 48 ℃, enzyme dosage of 0.9%, time for 4 h. This study could accumulate basic preprocessing dates for the deep processing of hawthorn.

关 键 词：山楂 果胶酶 果胶 

分 类 号：TS201.7[轻工技术与工程—食品科学]