食品工业科技2024，Vol.45Issue(3)：179-186,8.DOI:10.13386/j.issn1002-0306.2023030157
果胶酶与半纤维素酶复合酶解制备费约果果汁的工艺优化
Optimization of Pectinase and Hemicellulase Complex Enzymatic Hydrolysis for the Preparation of Feijoa Fruit Juice
摘要
Abstract
To reduce the negative effects of pectin and hemicellulose in the cell wall of feijoa fruit on fruit juice quality,and improve the juice yield,the effects of the enzyme ratio(hemicellulose and pectinase),the enzyme amount,temperature,and time on the juice yield and soluble solids of"Unique U-100"feijoa fruit juice were investigated.Based on single factor experiment,response surface methodology was further used to optimize the optimal technological parameters of enzymatic hydrolysis of feijoa fruit juice.The results showed that under the conditions of the ratio of the compound enzyme(hemicellulase/pectinase)of 2.14:1,enzyme amount of 19.6 g/L,enzymolysis temperature of 56.8℃,and enzymolysis time of 92 min,the juice yield of feijoa fruit was the highest,which was 79.5%,with a relative error of 5.67%compared to the predicted value of model.The soluble solid content in fruit juice was 15.7%,with a relative error of 0.83%compared to the predicted value of the model.In addition,compared to the directly squeezed fruit juice,the enzymatically hydrolyzed fruit juice showed higher clarity,total phenolic content(24.4 mg GAE/100 g),and VC content(2.42 mg/100 g).Therefore,this study optimized the process of pectinase and hemicellulase complex enzymatic hydrolysis for the preparation of feijoa fruit,which improved the juice yield and nutritional quality and provided a theoretical basis for the further processing of feijoa fruit juice.关键词
费约果/果汁/果胶酶/半纤维素酶/工艺优化Key words
feijoa fruit/fruit juice/pectinase/hemicellulose/process optimization分类
轻工纺织引用本文复制引用
李远蓬,朱棚伟,何慧,谢雨彤,翁静,陈其阳,王丹..果胶酶与半纤维素酶复合酶解制备费约果果汁的工艺优化[J].食品工业科技,2024,45(3):179-186,8.基金项目
四川省自然科学基金(22NSFSC1627,22NSFSC1686) （22NSFSC1627,22NSFSC1686）
西南科技大学博士基金项目(22zx7111,22zx7112). （22zx7111,22zx7112）
