响应面优化甜高粱汁酶解工艺分析  

Optimization of Enzymolysis of Sweet Sorghum Juice by Response Surface Methodology

作　　者：叶勒生·托合达别克 涂振东[2] 李斌斌 娜迪拉·外力 陈紫芸 李学文 Yelesheng Tohedabuick;TU Zhendong;LI Binbin;Nadila Waili;CHEN Ziyun;LI Xuewen(College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi 830052,China;Institute of Biomass Energy,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Xinjiang Academy of Agricultural and Reclamation Sciences,Shihezi Xinjiang 832000,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆农业科学院生物质能源研究所,乌鲁木齐830091 [3]新疆农垦科学院农产品加工研究所,新疆石河子832000

出　　处：《新疆农业科学》2022年第7期1632-1641,共10页Xinjiang Agricultural Sciences

基　　金：国家现代农业产业技术体系基金(CARS-06-13.5-A31)。

摘　　要：【目的】研究甜高粱汁最佳酶解工艺参数,为甜高粱相关产品的开发利用提供技术参考。【方法】以新疆3号甜高粱为材料,在单因素试验基础上,采用Box-Behnken响应面设计,分析试验因素果胶酶添加量、酶解时间、酶解温度、酶解pH对甜高粱汁的酶解效果的影响,用Design-Expert 8.0建立二次多元回归模型并进行方差分析。【结果】最佳酶解工艺条件为:果胶酶添加量0.06%、酶解温度50℃、酶解时间4 h、酶解pH值4.0,在该条件下,甜高粱汁透光率为85.54%、粘度为1.30 mPa.s,与预测模型值(85.71%、1.23 mPa.s)吻合度高。【结论】经过响应面试验优化酶解工艺条件,甜高粱汁澄清度显著提高,最大程度保持其营养价值。【Objective】To explore the optimal enzymatic hydrolysis process parameters of sweet sorghum juice and provide technical reference for the development and utilization of sweet sorghum related products.【Method】Using Xinjiang No.3 sweet sorghum as the material,on the basis of single factor experiment,Box-Behnken response surface design was used to investigate the effect of pectinase addition,enzymolysis time,enzymolysis temperature,and enzymolysis pH on sweetness.As for the effect of enzymatic hydrolysis of sorghum juice,a quadratic multiple regression model was established with Design-Expert 8.0 and the test results were analyzed by variance.【Results】After response surface optimization and verification,the optimal enzymatic hydrolysis process parameters were:pectinase dosage 0.06%,enzymatic hydrolysis time 4h,enzymatic hydrolysis temperature 50℃,enzymatic hydrolysis pH4.0,under these conditions,sweet sorghum,the juice transmittance was 85.54%and the viscosity was 1.30mPa.s,which was in good agreement with the predicted model value(85.71%,1.23mPa.s).【Conclusion】After optimizing the enzymatic hydrolysis process conditions through response surface tests,the clarity of sweet sorghum juice is significantly improved while its nutritional value maintained to the greatest extent,which can provide a data basis for subsequent research and production.

关 键 词：甜高粱汁 酶解工艺 透光率 粘度 Box-Behnken响应面设计 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]