酶解法制备胡柚汁的响应面优化

The optimization of enzymatic hydrolysis technology for grapefruit juice by response surface methodology

胡柚汁是益生菌发酵果汁饮料的重要原料,采用果胶酶和纤维素酶对胡柚果肉进行酶解处理以提高胡柚出汁率.研究复合酶用量、酶比例、酶解温度、酶解时间对胡柚酶解效果的影响.采用响应面法优化酶解条件,得到胡柚酶解的最优条件:复合酶用量为0.05%,果胶酶与纤维素酶比例为3,酶解温度为53℃,酶解时间为97 min.在最优条件下,胡柚出汁率可达65.72%,固形物白利度为(15.80±0.10)%,可滴定酸为(1.14±0.10)%,对胡柚汁实际生产具有借鉴意义.

The grapefruit juice is an important material for fermented fruit beverage production by probiotics.The enzymatic hydrolysis of grapefruit pulp treated with pectinase and cellulose for improving grapefruit juice yield was investigated in this paper. The effect of composite enzyme dosage, enzyme ratio(pectinase/cellulase),hydrolysis temperature and time on enzymatic hydrolysis was examined in the current study. The response surface methodology was used to optimize the enzymatic conditions and the optimal conditions for enzyme dosage, pectinase-cellulase ratio, hydrolysis temperature and time were obtained as 0.05%, 3, 53 ℃ and 97 min,respectively. Under the optimum conditions, the juice yield reached 65.72%. The soluble solids, titratable acid in grapefruit juice were(15.80±0.10)% and(1.14±0.10)%, respectively. The results are suggested to direct the actual production of grapefruit juice.