响应面试验优化桑葚汁复合酶解制备工艺及微滤技术对其品质的影响

※工艺技术食品科学2015,Vo1．36,No．1841响应面试验优化桑葚汁复合酶解制备工艺及微滤技术对其品质的影响吕春玲，张英，姜绍通(1．合肥工业大学生物与食品工程学院，安徽省农产品精深加工重点实验室，安徽合肥230009；2．中国农业科学院农业质量标准与检测技术研究所农业部农产品质量安全重点实验室，北京100081)摘要：以新鲜成熟桑葚果实为原料，桑葚出汁率为指标，通过单因素试验及响应面试验，确定果胶酶和纤维素酶酶解制备桑葚汁的最佳工艺参数，并进一步考察非热力杀菌微滤技术对桑葚汁杀菌、澄清、褐变抑制效果以及理化指标的影响。研究结果表明，适于实际生产的最佳酶解工艺为：果胶酶添加量0．42％、纤维素酶添加量1．84％、酶解时间101．26min、酶解温度50℃、酶解pH3．5～4．0(桑葚汁自然pH值)。在此条件下，桑葚出汁率为86．37％，与理论值88．10％接近。实验表明微滤技术对桑葚汁不仅有很好的抑菌效果，且对桑葚汁的褐变具有一定的抑制作用。关键词：酶解；桑葚汁；微滤膜；响应面法；澄清OptimizationofEnzymaticHydrolysisConditionsfortheProductionofMulberryJuicebyResponseSurfaceMethodologyandInfluenceofMicrofiltrationontheQualityofMulberryJuiceLOChunling，ZHANGYing，JIANGShaotong’木(1．KeyLaboratoryforAgricultureProcessingofAnhuiProvince，SchoolofBiotechnologyandFoodEngineering，HefeiUniversityofTechnology，Hefei230009，China；2．KeyLaboratoryofAgri—foodSafetyandQuality，MinistryofAgriculture，InstituteofQualityStandardandTestingTechnologyforAgri-products，ChineseAcademyofAgriculturalSciences，Bdjing100081，China)Abstract：Inthisstudy,theenzymatichydrolysisofripenfreshmulberrieswithpectinaseandcellulaseindividuallyandincombinationwasoptimizedusingcombinationofone·-factor-at·-a--timemethodandresponsesurfacemethodologytoobtainmaximumjuiceyield．Furtherinvestigationswerecarriedouttoexaminetheinfluenceofmicrofiltrationasanon—thermalsterilizationtechnologyonmicrobialload，clarity,browningandphysicochemicalpropertiesofthemulberryjuice．Amixtureofpectinaseandcellulasewasthemosteficientenzymeforactualproductionofmulberryjuiceandtheoptimalhydrolysisparametersweredeterminedasfollows：pectinaseconcentration，0．42％；cellulaseconcentration，l_84％；hydrolysistime，101．26min；hydrolysistemperature，50℃；andpH，3．5-4(thenaturalpHofmulberryjuice)．Experimentsconductedundertheoptimizedconditionsledtoamulberryjuiceyieldof86．37％，agreeingwiththepredictedvalue(88．1O％)．Ourstudyalsodemonstratedthatmicrofiltrationcouldnotonlyreducethemicrobialloadofmulberryjuicebutalsobeefectiveagainstitsbrowning．Keywords：enzymatichydrolysis；mulberryjnice；microfiltration；respo