摘要
以壳聚糖为载体固定化单宁酶,用于水解柿汁中的单宁以脱除涩味。设计混合因子水平均匀试验考察柿汁与单宁酶的液料比、脱涩时间及摇床转速3个因子对脱涩率的影响,并优化柿汁脱涩工艺。用SAS软件对试验数据进行模型拟合和回归分析,获得极显著预测模型,并确定液料比和脱涩时间为影响脱涩率的显著因子,再通过典型分析和岭嵴分析,获得单宁酶用于柿汁脱涩的最优工艺参数为:液料比7.6︰1(m L/g),脱涩时间25 min,摇床转速155 r/min。在此条件下柿汁脱涩率最高,为82.65%,且远高于明胶等吸附剂对柿汁的脱涩率。
Immobilized tannase prepared with the carrier of chitosan was applied for deastringency of persimmon juice by hydrolyzing tannins. A mixed factor levels uniform experiment was performed to investigate the effect on deastrigency rate with three factors of liquid （persimmon juice） to solid （immobilized tannase） ratio, time of deastrigency, and shaking table revolution, and optimize deastringency process. Model fitting and regression analysis of experimental data were made by SAS, highly significant prediction model obtained and two significant factors influencing deastrigency rate, such as liquid-to-solid ratio and time of deastrigency, were determined. In addition, the optimum process parameters of deastringency of persimmon juice were obtained, of which the liquid-to-solid ratio 7.6 ： 1 （mL/g）, deastringency time 25 min, and shaking table revolution 155 r/min. Under such condition, the highest deastrigency rate of 82.65% was achieved, greatly higher than that of some adsorbents such as gelatin.
出处
《食品工业》
CAS
北大核心
2018年第2期67-71,共5页
The Food Industry
基金
广东省大学生创新创业训练计划项目(201610580061)
广西高校糖资源加工重点实验室开放课题(2016TZYKF01)
关键词
单宁酶
柿汁
脱涩
固定化
均匀设计
tannase
persimmon juice
deastringency
immobilization
uniform design （UD）
