黑果腺肋花楸果渣酶解工艺优化  

Optimization of enzymatic hydrolysis process of Aronia melanocarpa residue

作　　者：胡晓颖 张振源 李博胜 王君能 杨柳 HU Xiao-ying;ZHANG Zhen-yuan;LI Bo-sheng;WANG Jun-neng;YANG Liu(Food Science and Engineering,Changchun University,Changchun 130022,Jilin,China;Zhejiang Liziyuan Food Co.,Ltd.,Jinhua 321031,Zhejiang,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022 [2]浙江李子园食品股份有限公司,浙江金华321031

出　　处：《粮食与油脂》2022年第9期107-111,共5页Cereals & Oils

摘　　要：以黑果腺肋花楸果渣为原料,选用纤维素酶和果胶酶对其进行酶解,通过单因素和响应面试验优化酶解工艺参数。结果表明:以黑果腺胁花楸果渣质量为基准,在pH为5.0和总酶添加量为4%的条件下,最适酶解工艺为酶质量比(纤维素酶∶果胶酶)1.32∶1、酶解时间2.20 h、酶解温度54.81℃,在此条件下可溶性固形物含量为4.25%,酶解失重率为23.97%。扫描电镜观察发现经复合酶作用后果渣表面更为粗糙,出现更多孔洞且孔洞较深,部分结构开始出现坍塌。酶解后的产物经酵母菌发酵12 h后,总酚含量及超氧化物歧化酶活性分别为1.927 mg/mL和238.125 U/mL,较酶解前分别增长50.66%和10.76%。Using Aronia melanocarpa residue as raw material,cellulase and pectinase were selected for enzymatic hydrolysis,and the process parameters of enzymatic hydrolysis were optimized by single factor and response surface methodology.The results showed that under the condition of pH 5.0 and total enzyme content 4 %(based on the mass of Aronia melanocarpa residue),the optimum enzymatic hydrolysis process was enzyme mass ratio(cellulase ∶pectinase) of 1.32 ∶1,hydrolysis time 2.20 h,and hydrolysis temperature 54.81 ℃.Under these conditions,the soluble solid content was 4.25 %,and the enzymatic hydrolysis weight loss rate was 23.97 %.Scanning electron microscope observation showed that the surface of the residue was rougher after the action of the compound enzyme,more and deeper holes appeared,and part of the structure began to collapse.After the enzymatic hydrolysis product fermented by yeast for 12 h,the total phenolic content and superoxide dismutase activity were 1.927 mg/mL and 238.125 U/mL,respectively,which increased by 50.66 % and 10.76 % compared with those before enzymatic hydrolysis.

关 键 词：黑果腺肋花楸果渣 酶解 响应面试验 扫描电镜 酵母菌发酵 

分 类 号：TS201.1[轻工技术与工程—食品科学]