Study on the technology of compound enzymatic hydrolysis of whole passion fruit 机翻标题: 暂无翻译,请尝试点击翻译按钮。

会议集名/来源
IOP Conference Series: Earth and Environmental Science
出版年
2000
会议日期
2017-12-22 - 2017-12-25
作者
Yang, Yu-Xia 1;Duan, Zhen-Hua 1;Kang, Chao 2;Zhu, Xiang-Hao 1;Li, Ding-Jin 1 1 School of Food and Bioengineering, Hezhou University, 542899, China, School of Food Science and Technology, Dalian Polytechnic University, 116034, China 1297761238@qq.com;dzh65@126.com 2 School of Food and Bioengineering, Hezhou University, 542899, China
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%.
机翻摘要
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关键词
Enzymatic hydrolysis (major);Enzymes;Fruits;Hydrolysis
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