关键词: 无花果, 酶解, 复合酶, Plackett-Burman设计, 响应面法

Abstract: In order to explore the optimum technology parameters for composite enzymatic hydrolysis of dried figs, this paper evaluated 7 factors affecting composite enzymatic hydrolysis of dried figs by Plackett-Burman design based on single factor experiment. And 3 significant factors including pectinase additive amount, cellulase additive amount and acid protease additive amount were screened out. Then, the paper further optimized by Box-Behnken design the optimal parameter level of main influencing factors. The results showed that the optimal composite enzymatic hydrolysis for dried figs was 0.66‰ complex phosphosesterasum additive amount including 0.25‰ pectinase, 0.25‰ cellulase and 0.16‰ acid protease, with solid-liquid ratio 1∶20, enzymolysis pH 4.0, enzymolysis temperature 50℃, and 40 min enzymolysis time. Under these technology conditions, the content of soluble solids in enzymatic hydrolysate was 7.73°Bx. The efficiency of enzymatic hydrolysis was significantly improved.

Key words: fig, enzymolysis, compound enzyme, Plackett-Burman design, response surface methodology