CAJ | 학술논문

利用固定化果胶酶处理黑莓浆,可以提高黑莓的出汁率,降低生产成本,提高企业经济效益.在单因素试验基础上,通过Design-Expert软件进行影响因素响应面分析,优化固定化果胶酶制备黑莓汁的工艺条件.结果显示,影响因素的影响大小顺序为:固定化果胶酶水解温度>固定化果胶酶水解时间>固定化果胶酶使用质量>黑莓pH;响应面分析试验得到黑莓出汁率回归方程, 方程达到极显著水平(F=50.48;P<0.000 1), 拟和很好(R2Pred=0.794 5;R2Adj=0.965 3);固定化果胶酶制备黑莓汁优化工艺参数为:30 g黑莓浆使用固定化果胶酶为5 g、固定化果胶酶水解时间为1.0 h、固定化果胶酶水解温度为52℃;利用优化工艺,平均黑莓出汁率达到70.83%.固定化果胶酶重复使用13次,第13次黑莓出汁率为65.91%(对照组62.37%).
이용고정화과효매처리흑매장,가이제고흑매적출즙솔,강저생산성본,제고기업경제효익.재단인소시험기출상,통과Design-Expert연건진행영향인소향응면분석,우화고정화과효매제비흑매즙적공예조건.결과현시,영향인소적영향대소순서위:고정화과효매수해온도>고정화과효매수해시간>고정화과효매사용질량>흑매pH;향응면분석시험득도흑매출즙솔회귀방정, 방정체도겁현저수평(F=50.48;P<0.000 1), 의화흔호(R2Pred=0.794 5;R2Adj=0.965 3);고정화과효매제비흑매즙우화공예삼수위:30 g흑매장사용고정화과효매위5 g、고정화과효매수해시간위1.0 h、고정화과효매수해온도위52℃;이용우화공예,평균흑매출즙솔체도70.83%.고정화과효매중복사용13차,제13차흑매출즙솔위65.91%(대조조62.37%).
Blackberry pulp was hydrolyzed with the immobilized pectinases, which could improve the blackberry juice yield, reduce production cost and increase the economic efficiency of enterprises. The process condition of blackberry juice which produced in immobilized pectinases was optimized through the response surface analysis of influence factor by Design-Expert software on the basis of single factor experiment. The result indicated that the effect of the hydrolysis temperature of the immobilized pectinases was greater than that of the hydrolysis time of the immobilized pectinases, the amount of the immobilized pectinases and, the pH of blackberry pulp, and the effect of the pH of blackberry pulp was the minimum during four influence factors;the regression equation of blackberry juice rate was established in the response surface analysis of the effect factors , the equation reached the extremely significant level (F=50.48;P<0.000 1)and good agreement (R2Pred=0.794 5;R2Adj=0.965 3); The optimization process parameters which the immobilized pectinases produced blackberry juice as follow:30 g blackberry pulp, 5 g immobilized pectinases, the immobilized pectinases hydrolysis time for 1 hour, the immobilized pectinases hydrolysis temperature of 52 ℃, in which the average juice yield of blackberry was 70.83%. The immobilized pectinases was used for 13 times, blackberry juice yield was 65.91%at the thirteenth (control group 62.37%).