【摘要】 利用黑曲霉发酵所产生的柚皮苷酶对柚汁进行脱苦,通过单因素试验考察关键工艺参数对黑曲霉产柚皮苷酶对柚子汁脱苦效率的影响,并在单因素试验的基础上,采用Box-Behnken响应面法对酶法对黑曲霉产柚皮苷酶对柚子汁脱苦工艺进行优化.结果表明,黑曲霉产柚皮苷酶对柚子汁脱苦最佳工艺参数分别为粗酶液添加量27.5%、酶解温度40℃、柚子汁pH值4.0、酶解时间85 min.在最优工艺条件下黑曲霉产柚皮苷酶对柚子汁的脱苦率达到70.4%,显著高于商品柚皮苷酶脱苦率(51.5%).表明该黑曲霉产柚皮苷酶能有效实现柚子汁脱苦且具有良好的工业应用潜力.更多还原

【Abstract】 By employing naringinase which is produced from Aspergillus niger to debitter the citrus juice,single-factor experiment was conducted to evaluate the effect of key process variables on debittering efficiency.Furthermore,the Box-Behnke response surface methodology(RSM) was used to optimize the process variables based on the results of single-factor experiments.The experiment results showed that,the optimum variables of citrus juice debittering using naringinase derived from Aspergillus niger were as follows:the enzyme addition amount 27.5%,enzymolysis temperature 40℃,citrus juice pH 4.0,enzymolysis time 85 min.Under the optimum conditions,a maximum debittering percentage of 70.4% was achieved,which was significantly higher than that of commercial naringinase(51.5%),suggesting great industrial application potential of the naringinase produced by Aspergillus niger in debittering of citrus juice.更多还原