响应面法优化超高压菠萝汁保活和减敏工艺

Optimization of High-Pressure Processing to Retain Fibrinolytic Activity and Reduce Allergenicity of Pineapple Juice by Response Surface Methodology

为了同时实现菠萝汁的保活和减敏,分别考察了压力、加压温度、pH和NaCl添加量4因素对菠萝汁纤溶活性和致敏性的影响。并在此基础上,采用Box-Behnken试验设计和响应面法优化该工艺。结果表明这4个因素对纤溶活性和致敏性的影响的不同,通过工艺优化可以实现菠萝汁的保活和减敏,其最优工艺条件参数为压力425 MPa,加压温度50℃,p H 3.22,盐添加量为质量分数0.55%。在该条件下,菠萝汁的纤溶活性保留88.34%,致敏性降至33.71%。说明该方法能够较好的实现菠萝汁的保活和减敏。

In order to simultaneously preserve fibrinolytic activity and reduce allergenicity of pineapple juice,effects of pressure,temperature,pH and added amount of NaCI were investigated. Based on single factor experiments,Box-Behnken experimental design and response surface methodology were used to optimize the processing. The optimal parameters were obtained to be pressure of 425 MPa,temperature of 50 ℃ ,pH 3.22 and NaCl of 0.55%. With these conditions,the remaining fibrinolytic activity of pineapple juice was 88.34% and the allergenicity was decreased to 33.71%. The results indicated that this processing could effectively retain fibrinolytic activity and reduce allergenicity of pineapple juice.