【摘要】 研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。通过试验发现果胶酶、纤维素酶单一使用时的液化效果较好。果胶酶在用量为1%时可达到33%的汁液得率。纤维素酶在用量为0.9%时可得到25%的汁液得率。半纤维素酶在用量低时汁液得率较低,但在用量为0.8%以上时可达到与纤维素酶同样的汁液得率。纤维素酶、半纤维素酶、果胶酶几种酶复合使用时,以半纤维素酶用量为0.6%、纤维素酶用量为0.4%、果胶酶用量为1.0%时的液化效果最佳。更多还原

【Abstract】 The effect of cellulase,hemicellulase and pectinase on litchi fruit pulp liquefaction was studied. Through tests,it was found that the effect was better when litchi fruit pulp was liquefied by pectinase or cellulase alone. The juice yield reached 33% and 25%,respectively when 1% pectinase or 0.9% cellulase was used. Little hemicellulase resulted in low juice yield,but the same yield as with cellulase was obtained when above 0.8% hemicellulase was used. The optimum liquefaction was achieved by 0.6% hemicellulase,0.4% cellulase and 1.0% pectinase when these enzymes were used together.更多还原