Effects of enzyme treatment on characteristics of carrot juices
2000
Sio, G. de | Dinnella, C. | Monteleone, E. (Basilicata Univ., Potenza (Italy). Dipartimento di Biologia, Difesa e Biotecnologie Agroforestali)
英语. The effects of enzyme treatment on characteristics of carrot juice were studied in a pilot plant. Rhoament MAX was used as commercial enzyme mixture. Juice yield, density and carotenoid content increased with enzyme concentration. Also the degree of red of the juice increased with enzyme concentration and resulted linearly related to the juice carotenoids content. The enzyme activity was optimized for reaction medium pH and temperature by using a Central Composite Design. Carotenoid content was used as the response variable. The isoresponse diagram showed that, in the chosen experimental range, the optimal condition for Rhoament MAX catalytic activity is obtained at pH 4.0, while temperature slightly influences the enzyme activity
显示更多 [+] 显示较少 [-]意大利语. Gli effetti del trattamento enzimatico sulle caratteristiche del succo di carota sono stati studiati in un impianto pilota utilizzando il Rhoament MAX come miscela enzimatica commerciale. La resa in succo, la densita' ed il contenuto in carotenoidi aumentano con la concentrazione di enzima. Il trattamento enzimatico influenza positivamente anche il grado di rosso del succo che, misurato come variabile del sistema CIE, risulta correlato linearmente con il contenuto di carotenoidi. L'attivita' dell'enzima e' stata ottimizzata nei confronti del pH e della temperatura di reazione con un Central Composite Design
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