食品与生物技术

21120021JournalofFoodScienceandBiotechnologyVol.21No.1Jan.2002:1009-038X(2002)01-0071-05:2001-09-25;:2001-12-28.:(1973-),,,.,(,214036):,.,,2.:;;2:Q814.9:AApplicationofEnzymaticHydrolysisTechnologyforManufacturingPumpkinJuiceQIANChang2hua,XUShi2ying(SchoolofFoodScienceandTechnology,SouthernYangtzeUniversity,Wuxi214036,China)Abstract:Theoptimumenzymatictechnologywasdeterminedthroughproductionofpumpkincloudyjuiceusingenzymatichydrolysismethodinthispaper.Therelationsbetweenthevarietiesandtheamountsofenzymeandthequalityofpumpkinjuicewerediscussed.Thelossofthe2caroteneandnu2tritionduringtheprocesswasalsoanalyzed.Keywords:enzymatichydrolysis;pumpkincloudyjuice;2carotene,.3,(Cu2curbitamoschataDuch)(C.maximaDuch.)(C.pepoL.)[1].,,[2].,,,,.,[3].,2,[4]..,,,[5]..,,..11.1Cucurbitamoschata(Duch.)[6];:(),();:;:NOVO;.1.21.2.121QB547280.1.2.2.pH4.8,5030min,DNS,520nmOD.50,1h1mol(mol/h).1.2.3.pH4.8,4020min,DNS,520nmOD.40,pH4.8,1mol(mol/h).1.2.4.,4030min,DNS,520nmOD.1g(g/min)[7].1.3:;:,;:(NDF)[8];:,85%,[9,10].1.421.4.11100g/mL2.50,100,150,200,250L10mL,,451nmOD,OD[1113].1.4.2,,5080mL85%,,30mL,.2030mL(43),,.80mL10%NaCl,,50mL,,.40,,,451nmOD.1.4.31,80mL,23,.1.5:,;:,85%,,2;:(NTU);:(%);:(%);:(%).22.12.1.12.1.2(1),,().1,2,(0010)(9806),.[15],[14],,(0010).1Tab.1Theresultsoftheenzymeactivities3/(mol/h)/(mol/h)(g/min)(9806)1.221058.71035.03103(0010)7.531049.11032.31104(0010)1.191061.181041.54103(L0010)3.61041.001041.39103:(9806)(0010),(001)(L0010).2Tab.2Thecomparisonsoftheresultsoftheenzymatichydrolysis/(g/dL)/NTU/%/%/d(9806)0.2067949.53.32(0010)0.2059774.33.42(0010)0.2064242.22.93(L0010)0.2065445.83.0-(0010)(L0010)2721,(L0010),.(L0010).2.1.3,,.,,[15,16].3L9(34),,3.3Tab.3Thelevelsandfactorsoftheorthogonaltest%123A0.0150.0300.045B0.0010.0020.003C0.1000.1500.2004,30%.(5),A1B2C3.4Tab.4TheschemeandtheresultsoftheorthogonaltestABC/NTU/%/%111164535.33.2212257933.33.2313351331.03.1421265532.173.0522345530.23.3623146727.62.9731356534.13.4832164431.63.0933246034.63.15Tab.5Gradeddifferenceoftheorthogonaltestk/NTUABC/%ABC/%ABCK117371865175699.60101.5794.509.509.609.10K215771678169489.9795.10100.079.209.509.30K3166914401533100.3093.2095.309.509.109.80k1579.0621.7585.333.2033.8631.503.173.203.03k2525.7559.3564.729.9931.733.363.073.173.10k3556.3480.0511.033.4031.0731.763.173.033.27R53.3141.774.33.412.791.860.100.160.242.2,.,,.2.2.1(6).(),,,,;,,;pH,,;.,.6Tab.6Thenutritioncompositionsinthereshpumpkin/%1.280.733.041.1084.9371:2.2.267,,,70%32%.,,..,,.7Tab.7Thenutritioncompositionsinthepumpkinjuice/%0.390.51-93.42.32,2.64g/g2(8).82Tab.8Thelossofthe2caroteneduringeachprocedureintheenzymaticproduction2/(mg/kg)/kg2/mg64.60.5133.00.623.001.850.044.000.16116.80.21625.27.630.5324.062A,,2,.2,76%2.8,7g/g2.2,12%.8,210.,3.0%,,.2()[18],.2,(0.84)[19],,.,,[11].2.3.,,,.,.,2.2,.,,,.:[1],,.[J].,1993,10:47-49.[2]MASYAMAGCHI.WorldVegetable:Principles,Production&NutritiveValues[M].NewYork:AVIPublishingCompany,1983.330-336.[3].[J].,1992,2:29-30.[4]BARBARAOSCHNEEMAN.Linkingagriculturalproductionandhumannutrition[J].JSciFoodAgric,2000,81:3-9.[5].[J].,2000,6:62-64.[6].()[M].:,1975.370.[7]B..[M]..:,1992.8.[8].[M].:,1990.[9]PAULKKINTNER,JEROMEP,VANBUREN.Carbohydrateinterferenceanditscorrectioninpectinanalysisusingthem2hydroxydiphenylmethod[J].JFoodSci,1982,47:756-764.[10]PITIFERLA,MCLELLANMR,VANBURENJP,etal.Analysisofpectinanddegreeofpolymerizationinorangejuice[J].4721FoodChem,1994,50:29-32.[11]BAOB,CHANGKC.Carrotpulpchemicalcomposition,color,andwater2holdingcapacityasaffectedbyblanching[J].JFoodSci,1994,59:115921161.[12]ANOCHAKT,GWYNPJ,MARKLW,etal.Evaluationofextractionmethodfortheanalysisofcarotenoidsinfruitsandvegetables[J].FoodChem,1998,63:577-584.[13]MICHAELAM,ANDREASS,REINHOLDC.Quantitativedeterminationofcarotenestereoisomersincarrotjuicesandvita2minsupplemented(ATBC)drinks[J].FoodChem,2000,70:403-408.[14]ANASTASAKISM,LINDAMOODJB,CHISMGW,etal.Enzymatichydrolysisofcarrotforextractionofacloud2stablejuice[J].FoodHydrocolloids,1987,1:247-261.[15].[M].,.:,1989.[16],.[EB/OL].[17],.[J].,1996,2:26-30.[18]O.R..[M]..:,1991.[19]GOLDMANM,HOREVB,SAGUYI.Decolorizationof2caroteneinmodelsystemssimulatingdehydratedfoods.Mecha2nismandKineticPrinciples[J].JFoodSci,1989,48:751-754.(:,)(70)[4],.¡š»ˆŸÓ±[J].,1989,38(6):95-102.[5]DUBOLSE.Processforseparatefromwheyorfrommilkproteinsofhighmolecularmasssuchasimmunoglobulinsorlactoferrin[P].:FRP2605322,1988.[6],,.[J].,1995,23(3):117-120.[7],.[M].:,2000.[8],.[M].:,1993.[9].[M].:,1998.[10]RAUTENBACHR,ALBRECHTR.[M]..:,1991.[11]ZAHIDAMJAD.[M]..:,1999.[12].[M].:,1992.[13]WAKEMANRJ.Progressinfiltrationandseparation[M].London:ElsevierSciencePublisher,1986.[14],.[M].:,1995.[15]REJAMNJJ,HURLEYWL,BAHRJM.Enzyme2linkedimmunosorbentassaysofbovinelactoferrinanda392kilodaltonproteinfoundinmammarysecretionsduringinvolution[J].JDairySci,1989,72(2):5552560.[16],.[M].:,1997.[17]RAUTENBACHR,ALBRECHTR.MembraneProcesses[M].German:JohnWiley&SonsPublisher,1989.[18]ROUSSEAURW.Handbookofseparationprocesstechnology[M].German:WileyPublisher,1987.(:,)57