果胶酶处理对甜玉米芯可溶性糖含量的影响  

Effect of Pectinase Treatment on the Content of Soluble Sugar of Sweet Corncob

作　　者：王鑫[1] 黎晨晨[1] 吴媛媛[1] 谢静南 马永强[1] WANG Xin;LI Chen-chen;WU Yuan-yuan;XIE Jing-nan;MA Yong-qiang(Key Laboratory of Food Science and Engineering,School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《食品工业科技》2018年第16期104-110,共7页Science and Technology of Food Industry

基　　金：黑龙江省哈尔滨商业大学校级科研项目(17XN022)

摘　　要：为提高甜玉米芯总糖产量,对甜玉米芯进行果胶酶水解。采用单因素实验考察酶添加量、p H、温度以及时间对果胶水解度的影响,采用响应曲面法分析建立二次回归模型。结果表明,果胶水解的最佳条件为:酶添加量88 U/g,温度60℃,p H5.0,时间90 min,此时果胶水解度为43.82%±0.02%。分别取果胶酶处理前后甜玉米芯进行可溶性糖含量对比分析,果胶酶处理前可溶性糖含量为53.16%±0.02%,果胶酶处理后为62.89%±0.03%,可溶性糖含量提高了9.73%。To increase the total sugar yield of sweet corncobs,the pectinase hydrolysis of sweet corncob was performed. Four factors of reactions were researched including enzyme addition,p H,temperature and time through single factor experiment.And the optimum extraction conditions of pectin hydrolysis were obtained by and response-assisted surface methods. The results showed that the optimum conditions for the hydrolysis of pectin as follows： Enzyme addition amount,temperature,p H and time was 88 U/g,60 ℃,5.0 and 90 min,respectively,at which the pectinase hydrolysis could reach 43.82% ± 0.02%. The soluble sugar content of sweet corn cobs before and after pectinase treatment was compared.The soluble sugar content before pectinase treatment was 53.16% ± 0.02%,the pectinase treatment was 62.89% ± 0.03%,and the soluble sugar content was increased by9.73%.

关 键 词：甜玉米芯 果胶酶 果胶水解度 可溶性糖 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]