摘要
在不同酶浓度、温度和时间下,研究果胶酶对黄秋葵汁中果胶的酶解效果。在此基础上,应用响应面分析优化果胶酶对黄秋葵汁的最佳酶解条件。结果表明,果胶酶对黄秋葵汁的最佳酶解条件是酶添加量质量浓度为120μg/m L、酶解时间为2.38 h、酶解温度为50.8℃。在此条件下制备的秋葵汁透光率提高10%以上,蛋白质和黄酮的含量没有明显变化。
The enzymatic effect of okra juice with pectinase was studied under different enzyme addition, temperature and time. On the basis of single factor experiment, the optimum enzymatic condition of okra juice with pectinase was determined through response surface analysis. The results showed that the optimum condition of pectinase on okra juice was as following： the enzyme addition 120 ixg/mL, the enzymatic hydrolysis time 2.38 h and the temperature 50.8 %. Under these conditions, the light transmittance of okra juice increased over 10% and there were no significant change in content of protein and flavone.
出处
《食品工业》
北大核心
2015年第8期137-141,共5页
The Food Industry
基金
郑州市科技创新团队项目(112PCXTD341)
关键词
黄秋葵
果胶酶
响应面
最佳酶解条件
okra
pectinase
response surface
the optimum enzymatic condition
作者简介
通讯作者
