| 响应面优化酶法澄清琯溪蜜柚汁工艺研究 |
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| 引用本文： | 许键,蔡慧农,倪辉,杜希萍,黄高凌.响应面优化酶法澄清琯溪蜜柚汁工艺研究[J].集美大学学报(自然科学版),2014(2):100-106. |
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| 作者姓名： | 许键 蔡慧农 倪辉 杜希萍 黄高凌 |
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| 作者单位： | 集美大学生物工程学院;福建省高校食品微生物与酶工程技术研究中心;厦门市食品与生物工程技术研究中心; |
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| 基金项目： | 国家自然科学基金资助项目(31371751);福建省自然科学基金资助项目(2011J01225);福建省教育厅项目(JA12188);厦门市杰出青年人才基金项目(3502Z20126008);集美大学科研创新团队基金资助项目(2010A006) |
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| 摘 要： | 以琯溪蜜柚为主要原料,利用响应面法对酶法澄清琯溪蜜柚汁工艺进行优化.在单因素基础上选取试验因素与水平,根据Box-Benhnken试验设计原理,采用三因素三水平的响应面分析法,对各个因素的显著性和交互作用进行分析,以透光率为响应值作响应面曲线图和等高线图,并建立了工艺数学模型.结果表明:酶法澄清蜜柚汁工艺的最佳参数为果胶酶浓度200 U/mL、酶解温度49℃、酶解时间40 min;并对结果进行验证,在此条件下,蜜柚汁透光率为97.2%,与预测值97.5%接近.说明,根据Box-Behnken模型并采用响应面分析法得到的酶法澄清蜜柚汁优化工艺准确、可靠.
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| 关 键 词： | 琯溪蜜柚汁 酶法澄清 优化 响应面 |
Optimization of Enzymatic Clarification of Guanxi Pomelo Juice Using Response Surface Methodology |
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| XU Jian,CAI Hui-nong,NI Hui,DU Xi-ping,HUANG Gao-ling.Optimization of Enzymatic Clarification of Guanxi Pomelo Juice Using Response Surface Methodology[J].the Editorial Board of Jimei University(Natural Science),2014(2):100-106. |
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| Authors: | XU Jian CAI Hui-nong NI Hui DU Xi-ping HUANG Gao-ling |
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| Institution: | 1. College of Biological Engineering, Jimei University, Xiamen 361021, China; 2. Researeh Center of Food Mierobiology and Enzyme Engineering Technology, Jimei University, Fujian Provinee University Xiamen 361021, China; 3. Researeh Center of Food Bioteehnology of Xiamen City, Xiamen 361021, China) |
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| Abstract: | To optimize the process for clarifying Guanxi pomelo juice, a series of single-factor experi- ments were made to investigate the effects of enzyme concentration, incubation time, incubation temperature on the clarity of the product. Based on single-factor experiments, a 17-run response surface design involving 3 factors at 3 levels was generated by the Design-Expert software according to the Box-Behnken design princi- ple and experimental data thus obtained were subjected to quadratic regression analysis to create a mathemati- cal model for clarification. The optimal enzyme clarification condition was using 200 U/mL of enzyme, and react at 49 ℃ for 40 min. Under these conditions, the clarity of pomelo juice reached 97.2%. This was similar to the estimated value of 97.5 %. |
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| Keywords: | Guanxi pomelo juice enzymatic clarification optimization response surface methodology |
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