食品与发酵工业2009，Vol.35Issue(10)：186-190,5.
复合酶对香蕉果浆的酶解效果优化研究
Optimization of Enzymolysis of Banana Puree by Complex Enzyme
摘要
Abstract
Viscozyme L and Fungal a-amylase were used for the enzymolysis of banana puree in the present study. The effects of enzymatic hydrolysis conditions on total soluble solid content, clarity, turbidity and viscosity were investigated , and the enzymatic hydrolysis conditions were optimized by response surface methodology (RSM). The results showed that the optimum conditions are 0. 12% Viscozyme L, 0. 005 9% Fungal a-amylase at 42. 5℃ for 120min. Under these conditions the total soluble solid content was 22. 94 oBrix, the clarity was 97. 95% , the turbidity was 2. 53 NTU and the viscosity was 2.914 mPa·s, which were accurate when compared with the values predicted by the RSM.关键词
Viscozyme L/真菌α-淀粉酶/响应曲面/优化Key words
Viscozyme L/ fungal a-amylase/ response surface/ optimization分类
轻工纺织引用本文复制引用
陈启聪,黄惠华..复合酶对香蕉果浆的酶解效果优化研究[J].食品与发酵工业,2009,35(10):186-190,5.基金项目
广东省教育部产学研合作项目(2007B090100009).粤港关键领域重点突破项目(200749861)、(2008A024200003)、(2008A024200004)资助 （2007B090100009）
