摘要
分别采用纤维素酶、果胶酶对提高胡萝卜汁中的β-胡萝卜素含量进行了研究。结果表明,先经纤维素酶处理再经果胶酶处理,胡萝卜汁中的β-胡萝卜素含量最高,与空白相比提取率约增加了14 0 %。
The content of β-carotene in carrot juice was studied using cellulase and pectinase. The result showed that the content of β-carotene in carrot juice treated by cellulase first and then pectinase was more than that of by the treatment of pectinase first and then cellulase. It is found that the former process yield of β-carotene is 240% of the control. Our resucts also showed that using both of the enzymes was preferable to using single enzyme.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期77-80,共4页
Food and Fermentation Industries
基金
四川省教育厅自然科学基金重点项目 (川教计 2 0 0 3A1 2 8)
西华大学 0 32 51 71基金
