果胶酶与半纤维素酶复合酶解制备费约果果汁的工艺优化
Optimization of Pectinase and Hemicellulase Complex Enzymatic Hydrolysis for the Preparation of Feijoa Fruit Juice
李远蓬 1朱棚伟 1何慧 1谢雨彤 1翁静 1陈其阳 1王丹1
作者信息
- 1. 西南科技大学生命科学与工程学院,四川绵阳 621010
- 折叠
摘要
为减少费约果细胞壁中果胶和半纤维素等物质对果汁品质的负面影响,提高果汁出汁率,本文研究了复合酶(半纤维素酶和果胶酶)比例、加酶量、温度、时间对"Unique U-100"费约果果汁出汁率和可溶性固形物的影响.在单因素实验的基础上,进行四因素三水平的响应面优化.结果显示:在复合酶(半纤维素酶/果胶酶)比例为 2.14:1,加酶量 19.6 g/L,酶解温度 56.8℃,酶解时间 92 min的条件下,费约果果实出汁率最高,为 79.5%,与模型预测值相对误差为 5.67%;果汁中可溶性固形物含量为 15.7%,与模型预测值相对误差为 0.83%.此外,与直接压榨的费约果果汁相比,酶解后的果汁表现出更高的澄清度、总酚含量(24.4 mg GAE/100 g)和VC含量(2.42 mg/100 g).因此,本研究优化了复合酶酶解制备费约果果汁的工艺,提高费约果果汁出汁率和营养品质,可为后续费约果果汁深加工提供理论依据.
Abstract
To reduce the negative effects of pectin and hemicellulose in the cell wall of feijoa fruit on fruit juice quality,and improve the juice yield,the effects of the enzyme ratio(hemicellulose and pectinase),the enzyme amount,temperature,and time on the juice yield and soluble solids of"Unique U-100"feijoa fruit juice were investigated.Based on single factor experiment,response surface methodology was further used to optimize the optimal technological parameters of enzymatic hydrolysis of feijoa fruit juice.The results showed that under the conditions of the ratio of the compound enzyme(hemicellulase/pectinase)of 2.14:1,enzyme amount of 19.6 g/L,enzymolysis temperature of 56.8℃,and enzymolysis time of 92 min,the juice yield of feijoa fruit was the highest,which was 79.5%,with a relative error of 5.67%compared to the predicted value of model.The soluble solid content in fruit juice was 15.7%,with a relative error of 0.83%compared to the predicted value of the model.In addition,compared to the directly squeezed fruit juice,the enzymatically hydrolyzed fruit juice showed higher clarity,total phenolic content(24.4 mg GAE/100 g),and VC content(2.42 mg/100 g).Therefore,this study optimized the process of pectinase and hemicellulase complex enzymatic hydrolysis for the preparation of feijoa fruit,which improved the juice yield and nutritional quality and provided a theoretical basis for the further processing of feijoa fruit juice.
关键词
费约果/果汁/果胶酶/半纤维素酶/工艺优化Key words
feijoa fruit/fruit juice/pectinase/hemicellulose/process optimization引用本文复制引用
基金项目
四川省自然科学基金(22NSFSC1627)
四川省自然科学基金(22NSFSC1686)
西南科技大学博士基金项目(22zx7111)
西南科技大学博士基金项目(22zx7112)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据