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三联法制备猕猴桃果肉中果胶的工艺研究

, PP. 81-86

Keywords: SDF-P,纤维素酶,微波,三联工艺,猕猴桃果肉

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Abstract:

分别研究了盐酸-微波法和纤维素酶(Cellulase,Case)-微波法制备猕猴桃果肉中可溶性膳食纤维-果胶(SDF-P),在此基础上,用Box-Behnken响应曲面优化酶解程序,进行三联工艺的整合,试图有效提高SDF-P得率和含量.结果表明,经0.2%盐酸预处理(500W/40s微波)后的果肉粉,进入酶解环节并优化,得到的最佳酶解工艺条件为体积浓度0.2%Case、151(VW)、500W和30s微波处理.采用优化后的三联工艺,极大提高猕猴桃果肉中SDF-P含

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