优化酶提取和真空辅助蒸发参数,以生产香糖
Narathip Sujinda1, Natthiya Chaichana2, Thanapon Saengsuwan3
1Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand, ku.ac.th.
International journal of food science
|October 10, 2025
概括
使用pectinase和cellulase进行优化的酶提取显著改善了香汁产量和可溶性固体回收. 这一过程与真空蒸发相结合,提供了一种有效的方法来减少收获后的损失,并提高香糖的生产.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 农业科学 农业科学
背景情况:
- 香具有重要的营养和经济价值,但收获后的损失很大.
- 酶提取是加工香等水果的一个有前途的技术.
- 开发高效的提取方法对于减少食物浪费至关重要.
研究的目的:
- 优化酶提取条件,以最大限度地提高香汁的产量和可溶性固体的回收.
- 评估点酶和细胞酶度,化时间和温度对提取效率的影响.
- 评估真空蒸发在维护香糖质量的有效性.
主要方法:
- 用一个盒子-Behnken设计 (BBD) 进行实验优化.
- 采用响应表面方法 (RSM) 来建模果汁产量和可溶固体回收.
- 研究了不同度的pectinase和cellulase,化时间和温度.
- 应用在40°C和100kPa的真空蒸发,用于糖加工.
主要成果:
- 确定了最佳条件:0.39%的pectinase,0.46%的cellulase,49.8°C和129.6分钟.
- 取得了71.4%的最大果汁产量和22.3%的可溶性固体回收.
- 在40°C的真空蒸发保存了糖的粘度,清晰度,并尽量减少了色.
结论:
- 酶提取提供了一种有效的方法来增强香汁和可溶性固体的回收.
- 真空蒸发适合保持香糖的质量属性.
- 这些优化的流程有可能提高食品生产效率并减少食品行业的浪费.
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