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Position: Home > Articles > Ultrasonic Treatment Coupled with Enzymatic Hydrolysis for Preparing Purple Sweet Potato Based Nutrient Solution FOOD SCIENCE 2010,31 (18) 182-187

超声波-酶法制备紫甘薯营养液研究

作  者：
涂雪令;吕芬;邓冕;卢晓黎
单  位：
四川大学轻纺与食品学院食品工程系
关键词：
紫甘薯;营养液;超声波-酶法
摘  要：
以福薯13为原料,研究超声波-酶法制备紫甘薯营养液工艺条件。以紫甘薯营养液营养成分综合保全率为评价指标,通过正交试验和Box-Behnken试验方法分别对超声波和酶解工艺进行参数优化。超声波处理工艺参数优化结果为超声波功率65W、温度50℃、时间25min、料液比1:70(g/mL),离心分离得到清液和沉淀物。以此沉淀物为处理对象进行酶解,优化得到酶解工艺参数为蛋白酶质量分数1.5%、纤维素酶质量分数1.5%、酶解pH4.3、酶解温度48℃、酶解时间65min、料液比1:16(g/mL)。离心分离后再次得到清液。将两次得到的清液混合则制得紫甘薯营养液,经测定其营养成分综合保全率为82.26%,即保存了新鲜紫甘薯中82.26%的特征营养成分。
译  名：
Ultrasonic Treatment Coupled with Enzymatic Hydrolysis for Preparing Purple Sweet Potato Based Nutrient Solution
作  者：
TU Xue-ling,L Fen,DENG Mian,LU Xiao-li(Department of Food Engineering,College of Light Industry and Food Engineering,Sichuan University,Chengdu 610065,China)
关键词：
purple sweet potato;nutrient solution;ultrasonic treatment coupled with enzymatic hydrolysis
摘  要：
A process route based on ultrasonic treatment and double-enzyme(cellulase and acidic protease) hydrolysis was designed for the preparation of a nutrient solution with purple sweet potato Fushu 13 as the raw material.To maximize the comprehensive preservation rate of nutrients,which was designated following analytic hierarchy process(AHP) and weighted average methods,orthogonal array design and Box-Behnken experimental design combined with response surface methodology were employed to optimize key process parameters for ultrasonic treatment and double-enzyme hydrolysis,respectively.The optimal ultrasonic treatment parameters were found as follows:ultrasonic power 65 W;extraction temperature 50℃;length of extraction time 25 min;and solid/liquid ratio 1:70.The optimal conditions for the enzymatic hydrolysis of the centrifugal precipitate of purple sweet potato after ultrasonic treatment were as follows:acidic protease amount 1.5%;cellulase amount 1.5%;pH 4.3;hydrolysis temperature 48 ℃;hydrolysis duration 65 min;and solid/liquid ratio(g/mL) 1:16.The resultant hydrolysate was centrifugated and the supernntant was then harvested and pooled with the centrifugal supernatant of purple sweet potato after ultrasonic treatment.Finally,a purple sweet potato based nutrient solution was obtained.Its comprehensive preservation rate of nutrients was measured to be 82.26%,namely 82.26% of the main nutrients in fresh purple sweet potato are preserved.

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