Optimization of enzymatic hydrolysis of pigeon pea for cooking quality of dhal  

作　　者：V.P.Sangani N.C.Patel V.M.Bhatt P.R.Davara D.K.Antala 

机构地区：[1]Department of Processing and Food Engineering,College of Agricultural Engineering and Technology,Junagadh Agricultural University,Junagadh,Gujarat,India [2]Anand Agricultural University,Anand,Gujarat,India

出　　处：《International Journal of Agricultural and Biological Engineering》2014年第5期123-132,共10页国际农业与生物工程学报（英文）

摘　　要：Cooking quality of dehusked splits is influenced by the dehulling method,in particular,by the pre-milling treatments.The effects of four enzymatic hydrolysis parameters,i.e.,enzyme concentration(20-60 mg/100 g dry matter),incubation time(3-15 h),incubation temperature(40-60℃)and tempering water pH(4.0-6.0)on cooking time of pigeon pea dhal were optimized using response surface methodology.Three kinds of enzymes,i.e.,xylanase,pectinase,and cellulas were used in combination for enzymatic pre-treatment.A quadratic model satisfactorily described the dehulling efficiency with high value for the coefficient of determination R^(2)(0.9062).It predicted a minimum cooking time of 21.91 min at enzyme concentration of 37.8 mg/100 g dry matter,incubation time 8.69 min,incubation temperature 48.5℃ and pH 5.49 of tempering water.Cooking time at optimum condition was observed to be 21.50 min and the predicted values of cooking time showed 2.19% deviation from the experimental values.Results of the study revealed that cooking time of enzyme treated dhal could be decreased by 19.77% compared to the oil treated dhal.

关 键 词：pigeon pea enzymatic hydrolysis cooking quality enzymatic pre-treatment DEHULLING response surface methodology 

分 类 号：TS9[轻工技术与工程]