酶解柚皮生产还原糖的工艺优化

Optimization of Enzymolysis Processing for Pomelo Peel to Produce Reducing Sugar

本文以琯溪蜜柚皮为原料,用果胶酶水解柚皮产生还原糖,通过响应面法优化酶解条件。以果胶酶添加量、酶解时间、酶解温度和料液比为单因素,在单因素试验的基础上选取合适的水平,根据Box-Behnken方法设计试验并建立模型,对柚皮酶解条件进行优化。结果表明,柚皮酶解的最佳工艺参数为:料液比为1∶5 g/m L,果胶酶添加量150U/g,酶解温度40℃,酶解时间3 h。在此条件下,酶解后还原糖含量为21.76 mg/g,比酶解前增长了2.54倍,与预测值2.62倍接近,说明用响应面法优化的柚皮酶解工艺可行。

Peel of Guanximiyou was used as raw material in this study and it was hydrolyzed with pectinase to produce reducing sugar. The hydrolysis of pectinase was optimized by response surface method. Pectinase dosage,enzymolysis temperature,enzymolysis time and solid-liquid ratio were considered as single factors,and the levels of factors were selected on the basis of single factor test.The model was designed according to the Box-Behnken method,and the optimum process parameters for the enzymolysis of pomelo peel were obtained as follows: the solid-liquid ratio was 1∶ 5 g/m L,pectinase addition was 150 U/g and hydrolyzed at 40 ℃ for 3 h. In this condition,the reducing sugar content in the peel pulp was 21.76 mg/g higher than that before the enzymolysis,which was 2.54 times more than before enzymatic hydrolysi,close to the predicted value of 2.62.It was proved that the enzymolysis processing of the pomelo peel optimized by response surface method was feasible.