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《Academic Periodical of Farm Products Processing》 2011-06
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Enzymatic Hydrolysis Conditions and Application of Color Reduction Enzyme SCL in Apple Juice

Yan Bo,Xia Qiumin,Tian Ziqing, Deng Hong,Han Rui,Guo Yurong (College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710062,China)  
The Enzymatic hydrolysis conditions of the advance enzyme SCL(seb color light) applied in apple juice are studied.The pectinase DP100 and DP200 are used together with decoloring enzyme SCL in enzymatic hydrolysis experiments,and the indexes of apple juice before and after enzymatic hydrolysis are analyzed.The results of single factor experiment show that the optimum enzymatic hydrolysis conditions are: the amount of SCL 400 ppm,time 90 min,temperature 22 ℃.Compared with the conventional decoloring products(0.02% VC + 0.044% NaCl),the effect of SCL is better than the latter obviously.Through combined enzymatic hydrolysis experiment,the greater effects could be get while the SCL,pectinase DP100 and DP200 are used together.The results also show that the best decoloring processing method is pasteurizing(90℃, 3 min) + DP100+SCL.In a word,SCL,pectinase DP100 and DP200 could be used in apple juice processing.
【Fund】: 农业部苹果产业体系项目(nycytx-08);; 西安市科技局创新支撑计划项目(NC08011)
【CateGory Index】: TS255.44
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