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食品与发酵工业  2019, Vol. 45 Issue (4): 103-109    DOI: 10.13995/j.cnki.11-1802/ts.018722
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
双氧水处理对红枣果渣酶解效果的影响及其结构分析
裴亚利1,2, 张宝善1,2*, 韦露莎1, 王敏1, 朱莉莉1, 周琦1, 付军伟1
1(陕西师范大学 食品工程与营养科学学院,陕西 西安,710062)
2(陕西省果蔬深加工工程技术研究中心,陕西 西安,710119)
The effect of hydrogen peroxide pretreatment on structure and enzymatic hydrolysis of Ziziphus jujube residues
PEI Yali1, ZHANG Baoshan1,2*, WEI Lusha1, WANG Min1, ZHU Lili1, ZHOU Qi1, FU Junwei1
1(School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China)
2(China Research Center for Fruit and Vegetable Deep Processing Technology, Xi’an 710119, China)
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摘要 针对红枣果渣中碳水化合物较难转化为可发酵糖的问题,在酶解前采用双氧水对果渣进行预处理。通过单因素和响应面分析法确定适宜预处理条件为:预处理温度56 ℃,时间200 min,pH 11.5的双氧水用量4%;复合酶水解预处理后红枣果渣,还原糖含量达21.16%,显著高于未处理组(P<0.05);通过扫描电镜图像、红外光谱图和X-射线衍射图谱对比分析预处理前后果渣表面、化学结构及结晶度变化。结果表明,经双氧水处理果渣表面变得疏松多孔,果渣中部分木质素结构被破坏,生物酶有效接触面积增加,结晶度降低了7.19%,有助于提高酶解效率。双氧水是一种有效的预处理方式,对研究寻找红枣果渣处理新方法、提升红枣加工利用率有一定指导意义。
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裴亚利
张宝善
韦露莎
王敏
朱莉莉
周琦
付军伟
关键词:  红枣果渣  碱性双氧水  酶解效果  结构分析    
Abstract: It is difficult to enzymatically hydrolyze carbohydrates in Ziziphus jujube residues into fermentable sugars. In this study, hydrogen peroxide pretreatment was studied and its effects on structure and hydrolysis of Z. jujube residues were investigated. The results of single factor experiments and response surface analysis indicated that the suitable pretreatment conditions were at 56°C for 200 min using 4% hydrogen peroxide (pH=11.5). The yield of reducing sugar after enzymolysis was 21.16%, which was remarkably higher than the untreated group (P<0.05). The changes in surface structure, chemical components, and crystallinity of Ziziphus. jujube residues were evaluated by scanning electron microscopy images, infrared spectra, and X-ray diffraction patterns. The results demonstrated that the residue surface became loose and porous, and partial lignin structure was destroyed, thus the enzyme binding surface increased. Moreover, the crystallinity of the residues decreased by 7.19%, which improved the enzymatic efficiency. The results illustrated that hydrogen peroxide pretreatment provides a new routine for efficient hydrolysis of Ziziphus. jujube residues, which provides certain guidance for finding new methods to treat Ziziphus jujube residues and improve their utilization rates.
Key words:  Ziziphus jujube residues    alkaline hydrogen peroxide    enzymatic    hydrolysis    structural analysis
收稿日期:  2018-09-08                出版日期:  2019-02-25      发布日期:  2019-03-26      期的出版日期:  2019-02-25
基金资助: 陕西省科技统筹创新工程计划项目(2016KTCL02-33);陕西师范大学中央高校基本科研业务费创新团队项目(GK201601007);陕西师范大学国家大学生创新创业训练计划项目(201710718016)
作者简介:  硕士研究生(张宝善教授为通讯作者,E-mail:baoshan2@snnu.edu.cn)。
引用本文:    
裴亚利,张宝善,韦露莎,等. 双氧水处理对红枣果渣酶解效果的影响及其结构分析[J]. 食品与发酵工业, 2019, 45(4): 103-109.
PEI Yali,ZHANG Baoshan,WEI Lusha,et al. The effect of hydrogen peroxide pretreatment on structure and enzymatic hydrolysis of Ziziphus jujube residues[J]. Food and Fermentation Industries, 2019, 45(4): 103-109.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018722  或          http://sf1970.cnif.cn/CN/Y2019/V45/I4/103
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