响应面法优化桔皮酵素的发酵工艺  

Orange Peel Enzyme by Response Surface Methodology

作　　者：孙惠佳 郝子娜 刘富来 

机构地区：[1]佛山科学技术学院食品科学与工程学院,广东 佛山 [2]锦州医科大学食品科学与工程学院,辽宁 锦州

出　　处：《食品与营养科学》2021年第1期40-50,共11页Hans Journal of Food and Nutrition Science

摘　　要：采用新鲜柑橘桔皮为原料制备桔皮酵素,发酵所使用的真菌为酵母菌。以以下四种因素进行单因素试验:发酵时间、初始pH值、酵母接种量、加糖量,并以其结果为基础,以SOD活力为响应值进行实验,确定最佳桔皮酵素发酵条件,进行工艺优化。实验所得结果显示,桔皮酵素的最优发酵工艺条件为:发酵时间4 d,初始pH 4,酵母菌接种量0.2%,加糖量18%。根据此条件所生产的产品品质优良,此实验可为桔皮酵素的生产,制备,加工提供依据和参考。Fresh orange peel was used as rawmaterial to prepare orange peel enzyme, and the fungus used in fermentation wasyeast. The single factor experiment was carried out with the following fourfactors: fermentation time, initial pH value, yeast inoculation amount andsugar amount. Based on the results, the optimal fermentation conditions oforange peel enzyme were determined and the process was optimized. The resultsshowed that the optimal fermentation conditions were as follows: fermentationtime 4 D, initial pH 4, yeast inoculation 0.2%, sugar content 18%. According tothis condition, the product quality is excellent. This experiment can providebasis and reference for the production, preparation and processing of orangepeel enzyme.

关 键 词：酵素 响应面法 SOD活力 

分 类 号：TS2[轻工技术与工程—食品科学与工程]