TỐI ƯU HÓA QUÁ TRÌNH THỦY PHÂN PECTIN CÓ TRONG DỊCH ÉP THANH LONG RUỘT ĐỎ BẰNG ENZYME PECTINASE

Abstract

The objective of this study is to determine the influence of factors affecting the hydrolysis of pectin in dragon fruit juice by deciding factors affecting the hydrolysis process, including hydrolysis temperature (45 - 55 ℃) and hydrolysis time (90 - 150 minutes), and enzyme content (0.1 - 0.3%). Thereby, the juice is more transparent and more favorable for yeast growth during dragon fruit wine fermentation. Research results show that at optimal conditions at a temperature of 48 ^oC, hydrolysis time of 118.5 minutes, and enzyme content of 0.188%, the maximum transmittance is 77.42%. The deviation from the prediction software is 0.54%.