Study on the technology of compound enzymatic hydrolysis of whole passion fruit

1st International Global on Renewable Energy and Development

Yang, Yu-Xia^1,2 ; Duan, Zhen-Hua^1,2 ; Kang, Chao^1 ; Zhu, Xiang-Hao^1,2 ; Li, Ding-Jin^1,2

School of Food and Bioengineering, Hezhou University, Hezhou

542899, China^1

School of Food Science and Technology, Dalian Polytechnic University, Dalian

116034, China^2

关键词: Complex enzymes;    Enzyme dosage;    Hydrolysis conditions;    Juice yield;    Orthogonal test;    Passion fruits;    Pectinases;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/100/1/012079/pdf
DOI  :  10.1088/1755-1315/100/1/012079

来源: IOP

【 摘 要 】

Fresh Whole Passion Fruit was used as raw material, The enzymatic hydrolysis technology of Passion Fruit by Complex enzyme were studied, The effects of enzyme dosage, Enzyme ratio(cellulose: pectinase), pH, temperature and time on the hydrolysis were investigated by single-Tests and orthogonal tests, the hydrolysis indicators of single-factor tests and orthogonal tests were juice yield. The optimal hydrolysis conditions of Passion Fruit by Complex enzyme were enzyme dosage 0.12%, Enzyme ratio 5:1, hydrolysis temperature 50 C, pH4.0 and time 3.5 h. Under such conditions, juice yield of Passion Fruit was 92.91%.