摘要
使用海藻酸钠固定纤维素酶及果胶酶,对其提取番茄酱中番茄红素的工艺进行了研究。在单因素实验基础上,采用了响应面优化方法,得到的最佳条件为:酶解时间为2.8h,pH为4.0,酶解温度50℃,酶用量为1.00g/100g,在此条件下番茄红素提取量达到3.68μg/mL。固定化混合酶重复循环利用7次以上仍然保持了良好的稳定性。
Pecinase and cellulase were immobilized on sodium alginate and was applied in the extraction of Iycopene from tomato paste. Based on single factor experiments, response surface optimization method was used to determine the optimal conditions for immobilization. Results showed that the using immobilized pectinase and cellulase could improve the extraction rate of Iycopene from tomato paste and the best time, pH, extraction temperature, enzyme-tomato mass ratio value were 2.8h, 4.0, 50℃ and 1.00g/1 00g respectively. Under these conditions. the extraction rate of Iycopene was 3.68μg/mL. The immobilized pectinase and cellulase showed high stability ,and could be used for 7 batches and its properties still kept fine performance.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第4期189-193,共5页
Science and Technology of Food Industry
基金
甘肃省财政厅资助
关键词
番茄红素
固定化酶
果胶酶
纤维素酶
提取
lycopene , immobilized enzymes
pectinase
cellulase
extraction
