College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing 210095, PR China.
J Food Sci. 2012 Jun;77(6):C665-70. doi: 10.1111/j.1750-3841.2012.02738.x.
Enzymatic clarification conditions for green asparagus juice were optimized by using response surface methodology (RSM). The asparagus juice was treated with pectinase at different temperatures (35 °C-45 °C), pH values (4.00-5.00), and enzyme concentrations (0.6-1.8 v/v%). The effects of enzymatic treatment on juice clarity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity were investigated by employing a 3-factor central composite design coupled with RSM. According to response surface analysis, the optimal enzymatic treatment condition was pectinase concentration of 1.45%, incubation temperature of 40.56 °C and pH of 4.43. The clarity, juice yield, and soluble solid contents in asparagus juice were significantly increased by enzymatic treatment at the optimal conditions. DPPH radical-scavenging capacity was maintained at the level close to that of raw asparagus juice. These results indicated that enzymatic treatment could be a useful technique for producing green asparagus juice with high clarity and high-antioxidant activity.
Treatment with 1.45% pectinase at 40.56 ° C, pH 4.43, significantly increased the clarity and yield of asparagus juice. In addition, enzymatic treatment maintained antioxidant activity. Thus, enzymatic treatment has the potential for industrial asparagus juice clarification.
通过使用响应面法（RSM）对绿芦笋汁的酶澄清条件进行了优化。用果胶酶在不同温度（35°C-45°C）、pH 值（4.00-5.00）和酶浓度（0.6-1.8 v/v%）下处理芦笋汁。通过采用 3 因素中心复合设计与 RSM 相结合的方法，研究了酶处理对果汁澄清度和 2,2-二苯基-1-苦基肼（DPPH）自由基清除能力的影响。根据响应面分析，最佳酶处理条件为果胶酶浓度 1.45%、孵育温度 40.56°C 和 pH 值 4.43。在最佳条件下进行酶处理，可显著提高芦笋汁的澄清度、出汁率和可溶性固形物含量。DPPH 自由基清除能力保持在接近生芦笋汁的水平。这些结果表明，酶处理可以成为生产高澄清度和高抗氧化活性的绿芦笋汁的有用技术。
在 40.56°C、pH 值 4.43 下用 1.45%果胶酶处理，可显著提高芦笋汁的澄清度和出汁率。此外，酶处理保持了抗氧化活性。因此，酶处理有可能用于工业芦笋汁的澄清。
