Optimization of enzymolysis technology of passifloraceae by response surface methodology
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摘要: 以百香果为原料,响应面法优化果胶酶、纤维素酶酶解百香果全果的最佳酶解工艺。单因素实验研究料液比、p H、酶解时间、酶解温度、酶添加量对百香果出汁率的影响,利用Box-Behnken设计实验响应面法优化三个因素对酶解全果百香果果汁工艺。响应面法优化结果表明,百香果酶解最佳工艺参数为温度38.8℃,果胶酶添加量0.06‰,纤维素酶添加量0.09‰,在此条件下酶解百香果全果果汁60 min,出汁率为94.21%,和理论值94.237%模拟较好。本研究建立百香果酶解工艺二次线性回归模型准确有效,优化百香果酶解工艺参数是可行的,有一定的实用价值,可为百香果果汁、果酒及果醋等进一步研究提供理论依据。Abstract: Passifloraceae was utilized as raw material to brew fruit juice via enzymatic hydrolysis of passifloraceae with pectinase and cellulose by response surface methodology ( RSM) .The one-factor-at-a-time method was adopted to investigate the effect of the ratio of material, cellulase to pectinase ratio, p H, hydrolysis temperature and time on juice yield. The interactions of the three independent variables were analyzed using Box-Behnken design and response surface analysis. The optimal hydrolysis conditions for producing passifloraceae juice were found to be enzymatic hydrolysis with a mixture of pectinase ( 0.06‰) and cellulose ( 0.09‰) for 60 min at 38.8 ℃. Under these conditions, juice yield of 94.21% was agreeing with the predicted value ( 94.237%) .Response surface methodology to optimize enzymatic hydrolysis of passifloraceae with pectinase and cellulase for increasing juice yield was viable, which would provide the theoretical basis for the further research of passifloraceae juice, wine and vinegar.
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Keywords:
- passifloraceae /
- enzymolysis technology /
- juice yield /
- response surface methodology
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