食品科学2012，Vol.33Issue(4)：86-90,5.
响应面法优化柑橘果渣酶解工艺
Optimization of Enzymatic Hydrolysis of Orange Pomace by Response Surface Methodology
摘要
Abstract
Response surface methodology was used to optimize the enzymatic hydrolysis of orange pomace to achieve the maximum juice yield. The combination of pectinase and cellulase at a ratio of 1：2 was more suitable for the enzymatic hydrolysis of orange pomace than each of them. One-factor-at-a-time experiments were conducted to investigate the effects of temperature, pH, enzyme dose and hydrolysis time on juice yield. The optimal conditions for the hydrolysis of orange pomace by both enzymes were enzyme temperature 49.17 ℃, pH 4.23, enzyme addition 0.68 mg/g, and hydrolysis time 3.4 h. Under these conditions, the juice yield from orange pomace was 22.36%.关键词
响应面法/柑橘/果渣/酶解Key words
response surface methodology/orange/fruit dreg/enzymatic hydrolysis分类
轻工纺织引用本文复制引用
刘新,李新生,吴三桥,张志健,江海,韩豪,高玥,胥彦明..响应面法优化柑橘果渣酶解工艺[J].食品科学,2012,33(4):86-90,5.基金项目
陕西省教育厅产业化培育项目 （）
陕西省教育厅重点实验室项目 （）
