Effects of Enzymolysis Conditions on the Betacyanin Content and Juice Yield of Pitaya
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to improve the retention rate of betacyanin and the juice yield of red pitaya juice prepared by enzymatic hydrolysis, the effects of enzyme concentration, enzymolysis time, enzymolysis temperature and substrate pH on the stability of betacyanin, juice yield and transmittance of pitaya juice were investigated. Based on the results of single-factor experiment, the Box-Behnken design and response surface analysis were used to optimize the enzymatic preparation conditions of red pitaya. The retention rate of red pitaya juice was used as the important index, and the transmittance of red pitaya were also used as response values. The function optimized the multi-objective approach and optimized the technological conditions for the preparation of red pitaya juice by enzymatic method. The results showed that when the enzyme concentration was 285 U/g, the enzymolysis temperature was 46 °C, the pH of the substrate was 3.7, and the enzymolysis time was 2 h, the retention rate of betacyanin in red pitaya juice could reach 80.8%, the juice yield could reach to 64.4% and the juice transmittance was 89.5%. The obtained enzymolysis process parameters could meet the higher retention rate of betacyanin of red pitaya juice , and also had higher juice yield and light transmittance. The experimental verification showed that the experimental value was consistent with the prediction.
