摘要
采用 3因素 5水平正交旋转回归设计试验 ,得出了南瓜、桃、番茄等 3种果蔬原料共 15个不同品种的可溶性固形物 (SSS)溶出量与最佳果胶酶、纤维素酶、半纤维素酶用量之间的三元二次数学模型。通过对各个数学模型的运筹调优 ,得出了各原料 (品种 )的最佳酶配比 (最佳果浆酶 )。在此基础上 ,对各原料 (品种 )的果胶含量、纤维素含量、半纤维素含量与各自的最佳酶用量之间进行了相关分析 ,结果表明 :在所试南瓜、桃、番茄 3种原料中 ,果胶含量与最佳果胶酶用量之间呈显著的直线相关 ,纤维素含量与最佳纤维素酶用量以及半纤维素含量与最佳半纤维素酶用量间的相关不显著。
The relation of the content of pectin, cellulose and hemicellulose in pumpkin, peach and tomato with the concentration of relevant 3 kinds of enzymes used during enzymatic liquefacion was studied, which was based on the setting up of the mathematic models of SSS of pumpkin, peach and tomato pulp related to their optimum combination of pectinase, cellulase and hemicellulase by using quadratic orthogonal rotation design and optimizing on computer. The results showed that in the process of liquefaction of pumpkin, peach and tomato pulp, the correlation of the content of pectin with the optimum pectinase concentration used is significant, while that of cellulose with the optimum cellulase and the content of hemicellulose with the optimum hemicellulase is opposite.\;
出处
《华中农业大学学报》
CAS
CSCD
北大核心
1998年第6期589-593,共5页
Journal of Huazhong Agricultural University
关键词
果蔬
酶液化
化学成分
fruit and vegetable, enzymatic liquefaction, chemical component
