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|Table of Contents|

澄清白果汁酶解工艺的研究(PDF)

《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:
2010年03期
Page:
11-14
Column:
研究论文
publishdate:
2010-06-29

Article Info:/Info

Title:
Research on the enzymolysis processing of clarified ginkgo juice
Author(s):
SHI Yinyin SHI Rui* CAO Fuliang
College of Forest Resources and Environment, Nanjing Forestry University, Nanjing 210037, China
Keywords:
clarified ginkgo juice enzymolysis transmittancy general rotary unitized design
Classification number :
S789.7
DOI:
10.3969/j.jssn.1000-2006.2010.03.003
Document Code:
A
Abstract:
The regression mathematical model was established on the basis of transmittancy of clarified ginkgo juice and optimum enzymolysis condition were determined according to the result of variance analysis to the experimentation. The results showed that the influence order of four factors on transmittancy of ginkgo juice from high to low was: neutral proteinase, enzymolysis temperature, maltogenic amylase, αamylase. Thereinto, interactions between αamylase and enzymolysis temperature, neutral proteinase and maltogenic amylase, maltogenic amylase and enzymolysis temperature have appreciable impacts on the transmittancy of clarified ginkgo juice. The optimal technology parameters: αamylase, neutral proteinase, maltogenic amylase, enzymolysis temperature are 0.09 %, 0.113 %, 0.078 %, and 63.5 ℃, respectively. Under these conditions, the transmittancy of clarified ginkgo juice can reach 65.88 % while the verified value is 65.65 %, and this is obviously higher than that before enzyme treatment.

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Last Update: 2010-06-29