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

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...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2017-12, Vol.100 (1), p.12079
Main Authors: Yang, Yu-xia, Duan, Zhen-hua, Kang, Chao, Zhu, Xiang-hao, Li, Ding-jin
Format: Article
Language:English
Subjects:
Cellulose
Dosage
Enzymes
Fruits
Hydrolysis
Passion fruit
Pectinase
Technology
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Summary: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%.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/100/1/012079