柚皮苷酶脱苦工艺优化及对金桔汁品质的影响
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摘要
为优化柚皮苷酶对金桔汁的脱苦工艺,试验采用单因素试验,考察了酶用量、pH、酶解温度和酶解时间对柚皮苷酶脱苦效果的影响。在此基础上采用响应面分析优化柚皮苷酶脱苦工艺条件,并通过VC、可溶性固形物、氨基酸等营养成分保留率,评价脱苦方法对金桔汁品质的影响。响应面法分析显示,各因素对脱苦率的影响均达到显著水平,但因素间的交互作用未达到显著水平,经优化的柚皮苷酶脱苦的最优工艺参数为:酶添加量0.6g/L, pH 4.2,酶解温度51℃,酶解时间93 min。在此条件下,脱苦率为81.74%。柚皮苷酶脱苦法处理30 d后的金桔汁,其VC含量下降25.9%,总氨基酸含量下降10.2%,可溶性固形物和总酸含量下降5%和3%。柚皮苷酶脱苦法对金桔汁营养成分影响较小。柚皮苷酶对金桔汁脱苦率影响高,对营养品质影响小,操作简单,是一种行之有效的脱苦方法。
The naringinase debittering parameters on kumquat juice were optimization. On the basis of single factor experiment, the effects of enzyme dosage, pH, temperature and time on debittering rate were investigated. The response surface analysis(RSA) was used to optimize the naringinase debittering technology. Vitamin C, soluble solids, total acid and amino acid retention rate of kumquat juice treated by naringinase debittering were also carried out to evaluate the debittering method effect on nutritional quality. Response surface analysis showed that the effects of various factors on the debittering rate were significant, but the interaction was not significant. The optimal parameters of naringinase debittering were enzyme dosage of 0.6 g/L, pH 4.2, enzymatic hydrolysis temperature 51℃, and enzymolysis time 93 min. Under this condition, the debittering rate was 81.74%. Kumquat juice treated by naringinase debittering after 30 d, the VC content decreased by 25.9%, the total amino acid content decreased by 10.2%, and soluble solids and total acid content decreased by 5% and 3%, respectively.Naringinase debittering method had no significant effect on kumquat juice taste and nutrition. Naringinase debittering method had high debittering rate and little effect on nutritional quality of kumquat juice, which was a suitable and effective debittering method for kumquat juice.
The naringinase debittering parameters on kumquat juice were optimization. On the basis of single factor experiment, the effects of enzyme dosage, pH, temperature and time on debittering rate were investigated. The response surface analysis(RSA) was used to optimize the naringinase debittering technology. Vitamin C, soluble solids, total acid and amino acid retention rate of kumquat juice treated by naringinase debittering were also carried out to evaluate the debittering method effect on nutritional quality. Response surface analysis showed that the effects of various factors on the debittering rate were significant, but the interaction was not significant. The optimal parameters of naringinase debittering were enzyme dosage of 0.6 g/L, pH 4.2, enzymatic hydrolysis temperature 51℃, and enzymolysis time 93 min. Under this condition, the debittering rate was 81.74%. Kumquat juice treated by naringinase debittering after 30 d, the VC content decreased by 25.9%, the total amino acid content decreased by 10.2%, and soluble solids and total acid content decreased by 5% and 3%, respectively.Naringinase debittering method had no significant effect on kumquat juice taste and nutrition. Naringinase debittering method had high debittering rate and little effect on nutritional quality of kumquat juice, which was a suitable and effective debittering method for kumquat juice.
引文
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[19]张夙夙.柚苷酶在柑橘类果汁脱苦中的应用[J].安徽农学通报,2014,20(12):39-42.
[2]孟鹏.金柑的研究现状及其开发前景[J].农产品加工,2009,190(11):35-38.
[3]方修贵,林媚,李嗣彪,等.金柑果实的综合开发利用[J].浙江柑橘,2003,20(4):29-31.
[4]潘利华,徐迪,布文婕.柑橘类果汁脱苦的研究进展[J].饮料工业,2006,9(2):6-9.
[5]曾霖霖.金桔汁的制备和脱苦及脱苦影响因素的研究[D].广州:华南理工大学,2012.
[6]左安连,毛海舫,李琼,等.柑橘类果汁脱苦方法研究综述[J].香料香精化妆品,2008,18(3):33-39.
[7]KARIM M R,HASHINAGA F.Isolation and characterization of limonoid glucosyltransferase from pummelo albedo tissue[J]Food Chemistry,2002,76(4):431-436.
[8]KONNO A,MIYAWAKI M,MISAKI M.Bitterness reduction of citrus fruits by b-cyclodextrin[J].Agricultura and Biological Chemistry,1981,45(10):2341-2342.
[9]PRAKASH S,SINGHAL R S,KULKARNI P R.Enzymic debittering of Indian grapefruit(Citrus paradisi)juice[J].Journa of the Science of Food and Agriculture,2002,82(4):394-397.
[10]MANNERS G D.Citrus limonoids:Analysis,bioactivity,and biomedical prospects[J].Journal of Agricultural and Food Chemistry,2007,55(21):8285-8294.
[11]李绍杰.柑橘果实主要苦味物质含量变化及相关基因表达分析[D].武汉:华中农业大学,2014:20-23.
[12]FRYDMAN A,LIBERMAN R,HUHMAN D V.The molecular and enzymatic basis of bitter/non-bitter flavor of citrus fruit:Evolution of branch-forming rhamnosyl transferases under domestication[J].The Plant Journal,2013,73:166-178.
[13]COUTURE R,ROUSEFF R.Debittering and deacidifying sour orange(Citrus aurantium)juice using neutral and anion exchange resins[J].Journal of Food Science,1992,57(2):380-384.
[14]王鸿飞,李和生,董明敏,等.柚皮苷酶对柑橘类果汁脱苦效果的研究[J].农业工程学报,2004,20(6):174-177.
[15]雷生姣,潘思轶,肖敏,等.MCM-41固定化柚苷酶脱苦葡萄柚汁[J].食品工业科技,2012,33(1):189-193.
[16]徐国胜,潘利华,杨阳,等.β-环糊精对柑橘类果汁脱苦效果的研究[J].安徽农业科学,2006,34(20):5366-5367.
[17]叶富饶,冯姣.柑橘属果汁脱苦方法研究进展[J].饮料工业,2013,16(7):9-11.
[18]冯先桔,程绍南,陈友清,等.日产HP-20吸附树脂在胡柚汁脱苦上的应用研究[J].浙江柑桔,2002,19(1):31-32.
[19]张夙夙.柚苷酶在柑橘类果汁脱苦中的应用[J].安徽农学通报,2014,20(12):39-42.