摘要
为了降低龙眼果汁中的蔗糖含量和制备一种富含低聚果糖的龙眼果汁,本研究以龙眼果汁为原料,探讨底物浓度、底物pH、果糖基转移酶添加量、酶处理温度和时间等单因素对果汁中蔗糖的转化和生成低聚果糖的影响。采用液相色谱法(HPLC)分析酶转化前后果汁中蔗糖、果糖、葡萄糖、低聚果糖含量的变化。结果表明,底物浓度、pH、酶用量、温度和处理时间等因素对龙眼果汁蔗糖转化和低聚果糖的生成有显著影响(p<0.05)。在底物浓度30 oBrix、pH 6.0、酶用量9 U/g、55℃下转化7 h的龙眼果汁,蔗糖含量从164.36 mg/m L减少至22.34 mg/m L,生成的低聚果糖含量为97.88 mg/mL,占果汁中总糖的38.21%。利用果糖基转移酶处理龙眼果汁,能有效降低果汁中的蔗糖含量,获得一种低热量且富含低聚果糖的功能性果汁。
This study aimed to reduce the sucrose content in Longan （Dimocarpus longan Lour.） juice and to prepare a Longan juice rich in Fructo-oligosaccharides. Longan juice was used as the main raw material for the investigations on. the effect of a single factor, including substrate concentration （as total soluble solids, TSS）, substrate pH, fructosyltransferase addition, enzyme treatment temperature and time, on the conversion of sucrose and oligo-fructose formation in fruit juice. The changes in the contents of sucrose, fructose, glucose and fructo-oligosaccharides in the juice before and after enzymatic conversion were tracked and analyzed by liquid chromatography. The obtained results showed that parameters like substrate concentration, pH, amount of enzyme, treatment temperature and treatment time had significant effects （p〈0.05） on the conversion of sucrose to fructo-oligosaccharides in Longan juice. Under the enzymatic conditions of TSS 30 oBrix, pH 6.0, enzyme dosage 9 U/g sucrose, 55°C for 7 h, the sucrose decreased from 164.36 to 22.34 mg/mL, leading to the fructo-oligosaccharide content of 97.88 mg /mL which accounted for 38.21% of the total sugar in the juice. The treatment with fructosyltransferase can effectively reduce the sucrose content in the Longan juice, and facilitate a low-calorie functional juice rich in fructo-oligosaccharide.
作者
程永霞
魏新雨
蓝海波
王凯
赵雷
胡卓炎
CHENG Yong-xia;WEI Xin-yu;LAN Hai-bo;WANG Kai;ZHAO Lei;HU Zhuo-yan(College of Food Science,South China Agricultural University,Guangzhou 510642,Guangdong)
出处
《现代食品科技》
EI
CAS
北大核心
2018年第10期103-110,共8页
Modern Food Science and Technology
基金
国家荔枝龙眼产业技术体系项目(CARS-33)
广东省扬帆计划创新团队项目(2014YT02H013)
广州市科技计划项目(201807010113)
关键词
龙眼果汁
蔗糖
低聚果糖
酶处理条件
Longan juice
sucrose
fructo-oligosaccharides
enzyme treatment
