响应面优化甜高粱汁酶解工艺分析

doi:10.6048/j.issn.1001-4330.2022.07.009

摘要/Abstract

摘要：

【目的】研究甜高粱汁最佳酶解工艺参数,为甜高粱相关产品的开发利用提供技术参考。【方法】以新疆3号甜高粱为材料,在单因素试验基础上,采用Box-Behnken响应面设计,分析试验因素果胶酶添加量、酶解时间、酶解温度、酶解pH对甜高粱汁的酶解效果的影响,用Design-Expert 8.0建立二次多元回归模型并进行方差分析。【结果】最佳酶解工艺条件为:果胶酶添加量0.06%、酶解温度50℃、酶解时间4 h、酶解pH值4.0,在该条件下,甜高粱汁透光率为85.54%、粘度为1.30 mPa.s,与预测模型值(85.71%、1.23 mPa.s)吻合度高。【结论】经过响应面试验优化酶解工艺条件,甜高粱汁澄清度显著提高,最大程度保持其营养价值。

关键词: 甜高粱汁; 酶解工艺; 透光率; 粘度; Box-Behnken响应面设计

Abstract:

【Objective】 To explore the optimal enzymatic hydrolysis process parameters of sweet sorghum juice and provide technical reference for the development and utilization of sweet sorghum related products.【Method】 Using Xinjiang No.3 sweet sorghum as the material, on the basis of single factor experiment, Box-Behnken response surface design was used to investigate the effect of pectinase addition, enzymolysis time, enzymolysis temperature, and enzymolysis pH on sweetness. As for the effect of enzymatic hydrolysis of sorghum juice, a quadratic multiple regression model was established with Design-Expert 8.0 and the test results were analyzed by variance.【Results】 After response surface optimization and verification, the optimal enzymatic hydrolysis process parameters were: pectinase dosage 0.06%, enzymatic hydrolysis time 4h, enzymatic hydrolysis temperature 50℃, enzymatic hydrolysis pH4.0, under these conditions, sweet sorghum, the juice transmittance was 85.54% and the viscosity was 1.30mPa.s, which was in good agreement with the predicted model value (85.71%, 1.23mPa.s). 【Conclusion】 After optimizing the enzymatic hydrolysis process conditions through response surface tests, the clarity of sweet sorghum juice is significantly improved while its nutritional value maintained to the greatest extent, which can provide a data basis for subsequent research and production

Key words: sweet sorghum juice; enzymatic hydrolysis process; light transmittance; viscosity; Box-Behnken response surface design

中图分类号:

TS21

叶勒生·托合达别克, 涂振东, 李斌斌, 娜迪拉·外力, 陈紫芸, 李学文. 响应面优化甜高粱汁酶解工艺分析[J]. 新疆农业科学, 2022, 59(7): 1632-1641.

Yelesheng Tohedabuick, TU Zhendong, LI Binbin, Nadila Waili, CHEN Ziyun, LI Xuewen. Optimization of Enzymolysis of Sweet Sorghum Juice by Response Surface Methodology[J]. Xinjiang Agricultural Sciences, 2022, 59(7): 1632-1641.

图/表 11

表1 Box-Behnken试验设计因素与水平

Table 1 Factors and Levels of Box-Behnken experiments design

因素Factor	-1	0	1
A果胶酶添加量(%)	0.04	0.06	0.08
B酶解时间(h)	3	4	5
C酶解温度(℃)	40	50	60
D酶解pH	3.5	4.0	4.5

图1 不同果胶酶添加量下透光率和粘度变化

Fig.1 Effect of adding pectinase on transmittance and viscosity

图2 不同酶解时间下透光率和粘度变化

Fig.2 Effect of enzymolysis time on transmittance and viscosity

图3 不同酶解温度下透光率和粘度变化

Fig.3 Effect of enzymolysis temperature on transmittance and viscosity

图4 不同酶解pH下透光率和粘度变化

Fig.4 Effect of enzymolysis pH on transmittance and viscosity

表2 响应面试验设计及结果

Table 2 Design and results of the response surface experiment

编号	A酶添加量 (%)	B酶解时间 (h)	C酶解温度 (℃)	D酶解 pH	透光率 (%)	粘度 (mPa.s)
1	0	1	1	-1	81.33	1.47
2	-1	0	-1	0	80.15	1.52
3	0	0	1	1	82.45	1.41
4	-1	0	1	0	80.11	1.58
5	0	1	0	1	83.15	1.46
6	0	0	0	0	85.20	1.20
7	-1	0	0	-1	76.25	1.76
8	0	0	0	0	84.37	1.29
9	1	0	1	0	81.23	1.49
10	0	0	0	0	86.64	1.18
11	1	0	0	1	82.76	1.39
12	1	-1	0	0	78.56	1.68
13	0	-1	0	1	81.83	1.46
14	0	-1	1	0	80.91	1.54
15	0	0	0	0	85.00	1.25
16	1	0	-1	0	80.25	1.51
17	-1	-1	0	0	78.75	1.67
18	1	1	0	0	80.15	1.58
19	0	0	-1	1	81.83	1.53
20	-1	0	0	1	80.65	1.55
21	-1	1	0	0	77.15	1.74
22	1	0	0	-1	81.97	1.59
23	0	0	1	-1	80.19	1.54
24	0	0	-1	-1	79.55	1.56
25	0	-1	-1	0	78.24	1.65
26	0	1	-1	0	80.88	1.55
27	0	0	0	0	81.43	1.48
28	0	-1	0	-1	77.15	1.74
29	0	0	0	0	85.54	1.24

表3 透光率回归模型方差

Table.3 Analysis of variance of regression model for transmittance

方差来源 Source of variance	平方和 Sum of squares	自由度 Freedom	均方 Mean- square	F值	P值	显著性 Signi ficance
模型 Model	200.97	14	14.35	6.05	<0.000 1	$* *$
A	21.23	1	21.23	8.95	0.009 7	$* *$
B	1.73	1	1.73	0.73	0.408 0
C	3.43	1	3.43	1.45	0.248 7
D	19.33	1	19.33	8.15	0.012 7	^*
AB	13.29	1	13.29	5.60	0.032 9	^*
AC	0.26	1	0.26	0.11	0.745 4
AD	3.26	1	3.26	1.37	0.260 7
BC	1.12	1	1.12	0.47	0.502 5
BD	2.04	1	2.04	0.86	0.368 8
CD	0.24	1	0.24	0.10	0.755 0
A²	80.18	1	80.18	33.82	<0.000 1	$* *$
B²	71.59	1	71.59	30.19	<0.000 1	$* *$
C²	25.26	1	25.26	10.65	0.005 7	$* *$
D²	19.57	1	19.57	8.25	0.012 3	^*
残差 Residual	33.20	14	2.37
失拟项 Aberrant term	30.39	10	3.04	4.33	0.085 2
纯误差 Pure error	2.81	4	0.70
总和 The sum	234.16	28

表3 透光率回归模型方差

Table.3 Analysis of variance of regression model for transmittance

方差来源 Source of variance	平方和 Sum of squares	自由度 Freedom	均方 Mean- square	F值	P值	显著性 Signi ficance
模型 Model	200.97	14	14.35	6.05	<0.000 1	$* *$
A	21.23	1	21.23	8.95	0.009 7	$* *$
B	1.73	1	1.73	0.73	0.408 0
C	3.43	1	3.43	1.45	0.248 7
D	19.33	1	19.33	8.15	0.012 7	^*
AB	13.29	1	13.29	5.60	0.032 9	^*
AC	0.26	1	0.26	0.11	0.745 4
AD	3.26	1	3.26	1.37	0.260 7
BC	1.12	1	1.12	0.47	0.502 5
BD	2.04	1	2.04	0.86	0.368 8
CD	0.24	1	0.24	0.10	0.755 0
A²	80.18	1	80.18	33.82	<0.000 1	$* *$
B²	71.59	1	71.59	30.19	<0.000 1	$* *$
C²	25.26	1	25.26	10.65	0.005 7	$* *$
D²	19.57	1	19.57	8.25	0.012 3	^*
残差 Residual	33.20	14	2.37
失拟项 Aberrant term	30.39	10	3.04	4.33	0.085 2
纯误差 Pure error	2.81	4	0.70
总和 The sum	234.16	28

表4 粘度回归模型方差

Table 4 Analysis of variance of regression model for viscosity

方差来源 Source ofvariance	平方和 Sum of squares	自由度 Freedom	均方 Mean-square	F值	P值	显著性 Significance
模型Model	0.62	14	0.044	12.10	<0.000 1
A	0.029	1	0.029	7.96	0.013 6	^*
B	0.017	1	0.017	4.63	0.049 4	^*
C	6.533E-003	1	6.533E-003	1.79	0.202 0
D	0.062	1	0.062	16.91	0.001 1
AB	8.100E-003	1	8.100E-003	2.22	0.158 3
AC	1.600E-003	1	1.600E-003	0.44	0.518 4
AD	2.500E-005	1	2.500E-005	6.858E-003	0.932 5
BC	4.00E-004	1	4.000E-004	0.11	0.745 4
BD	0.018	1	0.018	5.00	0.042 2	^*
CD	2.500E-003	1	2.500E-0030	0.69	0.421 5
A²	0.26	1	0.26	72.54	<0.000 1
B²	0.25	1	0.25	68.99	<0.000 1
C²	0.083	1	0.083	22.79	0.000 3
D²	0.10	1	0.10	28.10	<0.000 1
残差Residual	0.051	14	3.646E-003
失拟项Aberrant term	0.045	10	4.476E-003	2.85	0.162 2
纯误差Pure error	6.28E-003	4	1.57E-003
总和The sum	0.67	28

图5 各因素交互作用下甜高粱汁透光率的响应面和等高线

Fig.5 Response surface and contour map of the interaction of various factors on the transmittance of sweet sorghum juice

图6 各因素交互作用对甜高粱汁透光率的响应面和等高线

Fig.6 Response surface and contour map of the interaction of various factors on the transmittance of sweet sorghum juice

表5 酶解前后理化指标对比

Table.5 Comparison of physical and chemical indexes before and after enzymolysis

样品	透光率(%)	粘度(mPa.s)	总糖(g/L)	果胶(%)	总酸(g/L)	总酚(ug/mL)
酶解前	19±0.23	3.61±0.081	121.70±2.75	0.10±0.00	2.19±0.09	256.10±0.01
酶解后	85.54±0.12	1.30±0.05	120.27±2.64	0.013±0.10	3.39±0.10	260.81±0.05

参考文献 26

[1]	Hunter E L, Anderson I C. Sweet sorghum[J]. Horticultural Reviews, 1997, 21: 73-104.
[2]	陆水怡, 李南珠, 邹剑秋, 等. 高粱的生物学特性、研究现状与开发应用前景[J]. 江苏农业科学, 2009,(3):11-13.
	LU Shuiyi, LI Nanzhu, ZOU Jianqiu, et al. Biological characteristics, research status, development and application of sweet sorghum Prospects[J]. Jiangsu Agricultural Sciences, 2009,(3):11-13.
[3]	李珊珊, 李飞, 白彦福, 等. 甜高粱的利用技术[J]. 草业科学, 2017, 34(4):831-845.
	LI Shanshan, LI Fei, BAI Yanfu, et al. Utilization technology of sweet sorghum[J]. Grass Industry Science, 2017, 34(4): 831-845.
[4]	Pîrgari E. Sweet sorghum-natural sweetener for foods[J]. Institute of Scientific Research and Technological Projects in Food Industry, 2007: 57-62.
[5]	Reddy B V S, Ramesh S, Reddy P S, et al. Sweet sorghum-a potential alternate raw material for bio-ethanol and bio-energy[J]. International Sorghum and Millets Newsletter, 2005, 46: 79-86.
[6]	李冀新, 赵志永, 武冬梅, 等. 甜高粱秸秆主要营养成分含量及分布研究[J]. 食品工业科技, 2012, 33(4):400-401,409.
	LI Jixin, ZHAO Zhiyong, WU Dongmei, et al. Study on the content and distribution of main nutrients in sweet sorghum straw[J]. Science and Technology of Food Industry, 2012, 33(4):400-401,409.
[7]	Yu J, Tao Z, Jing Z, et al. Biorefinery of sweet sorghum stem[J]. Biotechnology Advances, 2012, 30(4):811-816. DOI URL
[8]	武冬梅, 赵志永, 李冀新, 等. 甜高粱汁营养成分测定及营养盐对酒精发酵的影响[J]. 酿酒科技, 2010,(1):20-22.
	WU Dongmei, ZHAO Zhiyong, LI Jixin, et al. Determination of Nutritional Components of Sweet Sorghum Juice and the Effect of Nutrient Salts on Alcohol Fermentation[J]. Liquor Science and Technology, 2010,(1):20-22.
[9]	吴国美, 张秀玲, 高诗涵, 等. 蓝靛果的酶解工艺优化及抗氧化特性研究[J]. 食品研究与开发, 2020, 41(23):124-130.
	WU Guomei, ZHANG Xiuling, GAO Shihan, et al. Study on the optimization of enzymatic hydrolysis of Lonicera edulis and its antioxidant properties[J]. Food Research and Development, 2020, 41(23): 124-130.
[10]	康效宁, 吉建邦, 李梁, 等. 菠萝清汁工艺优化技术研究[J]. 食品工业, 2016, 37(5):150-154.
	KANG Xiaoning, JI Jianbang, LI Liang, et al. Research on optimization technology of pineapple clear juice[J]. Food Industry, 2016, 37(5): 150-154.
[11]	Harsh P, Sharma , et al. Enzymatic added extraction and clarification of fruit juices-A review[J]. Critical Reviews in Food Science and Nutrition, 2016,(6):1215-1227.
[12]	李毅. 果胶酶在食品产业领域的应用技术研究[J]. 科技广场, 2020,(3):50-56.
	LI Yi. Research on Application Technology of Pectinase in Food Industry[J]. Science and Technology Plaza, 2020,(3):50-56.
[13]	付勋, 谭鹏昊. 果胶酶对玫瑰香橙汁澄清效果的影响[J]. 中国酿造, 2016, 35(1):125-128.
	FU Xun, TAN Penghao. The effect of pectinase on the clarification effect of rose orange juice[J]. China Brewing, 2016, 35(1): 125-128.
[14]	俞丽娜, 张兴龙, 刘红星, 等. 果胶酶澄清枇杷果汁工艺的优化研究[J]. 食品工业科技, 2016, 37(3):201-205.
	YU Lina, ZHANG Xinglong, LIU Hongxing, et al. Optimization of pectinase clarification process of loquat juice[J]. Food Industry Science and Technology, 2016, 37(3): 201-205.
[15]	朱香澔, 曹雨珊, 伍淑婕, 等. 酿酒甘蔗汁酶解工艺研究[J]. 食品研究与开发, 2017, 38(19):51-55.
	ZHU Xiangmeng, CAO Yushan, WU Shujie, et al. Research on enzymatic hydrolysis of sugarcane juice for wine making[J]. Food Research and Development, 2017, 38(19): 51-55.
[16]	任曼妮, 姜辰昊, 彭中兰, 等. 果胶酶处理对花红清汁出汁率和澄清度的影响[J]. 食品工业, 2019, 40(6):47-50.
	REN Manni, JIANG Chenhao, PENG Zhonglan, et al. The effect of pectinase treatment on the juice yield and clarity of Huahong clear juice[J]. Food Industry, 2019, 40(6): 47-50.
[17]	鲁龙. 甘蔗果酒发酵特性及工艺研究[D]. 重庆: 西南大学, 2014.
	LU Long. Research on the fermentation characteristics and technology of sugarcane wine[D]. Chongqing: Southwest University, 2014.
[18]	翁霞, 辛广, 李云霞. 蒽酮比色法测定马铃薯淀粉总糖的条件研究[J]. 食品研究与开发, 2013, 34(17):86-88.
	WENG Xia, XIN Guang, LI Yunxia. Study on the conditions for the determination of total sugar in potato starch by anthrone colorimetry[J]. Food Research and Development, 2013, 34(17):86-88.
[19]	曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007:59-155.
	CAO Jiankang, JIANG Weibo, ZHAO Yumei. Guidance on physiological and biochemical experiments of postharvest fruits and vegetables[M]. Beijing: China Light Industry Press, 2007: 59-155.
[20]	赵晓娟, 李敏仪, 黄桂颖, 等. Folin-Ciocalteu法测定苹果醋饮料的总多酚含量[J]. 食品科学, 2013, 34(8):31-35.
	ZHAO Xiaojuan, LI Minyi, HUANG Guiying, et al. Determination of total polyphenol content in apple cider vinegar beverage by Folin-Ciocalteu method[J]. Food Science, 2013, 34(8): 31-35. DOI URL
[21]	GB/T 15038-2006. 葡萄酒、果酒通用分析法[S].
	GB/T 15038-2006. Analytical method of wine and fruit wine[S].
[22]	杨敏. 碱性果胶酶在蔗汁澄清过程中的应用研究[D]. 昆明: 昆明理工大学, 2010.
	YANG Min. Application of alkaline pectinase in the clarification process of sugarcane juice[D]. Kunming: Kunming University of Science and Technology, 2010.
[23]	孙小华, 马艳弘, 崔晋, 等. 响应面法优化无花果果汁酶解提取工艺研究[J]. 西北农林科技大学学报(自然科学版), 2018, 46(12):58-64,73.
	SUN Xiaohua, MA Yanhong, CUI Jin, et al. Response surface methodology to optimize the enzymatic extraction process of fig juice[J]. Journal of Northwest A & F University (Natural Science Ed.), 2018, 46(12):58-64,73.
[24]	李文, 陆海勤, 黄玭, 等. 果胶酶在果蔬汁加工中的应用研究进展[J]. 食品工业, 2015, 36(4):244-247.
	LI Wen, LU Haiqin, HUANG Jun, et al. Research progress in the application of pectinase in fruit and vegetable juice processing[J]. Food Industry, 2015, 36(4):244-247
[25]	陈健旋. 应用果胶酶澄清甘蔗汁[J]. 闽江学院学报, 2005(5):57-59,77.
	CHEN Jianxuan. Cilarification of sugarcane juice with pectinase[J]. Journal of Minjiang University, 2005(5):57-59,77.
[26]	吴庆智, 毛晓英, 糜唯玉, 等. 果胶酶澄清石榴汁的工艺优化[J]. 保鲜与加工, 2018, 18(1):41-45,51.
	WU Qingzhi, MAO Xiaoying, MI Weiyu, et al. Process optimization of pectinase clarification of pomegranate juice[J]. Preservation and Processing, 2018, 18(1):41-45,51.