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Influence of Enzyme Liquefaction Treatment on Major Carotenoids of Carrot ( Daucus carrot L .) Juice
Author(s) -
Ma Tingting,
Luo Jiyang,
Tian Chengrui,
Sun Xiangyu,
Zhan Jicheng
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12722
Subject(s) - pectinase , carrot juice , cellulase , liquefaction , carotenoid , daucus carota , food science , chemistry , carotene , cellulose , enzyme , botany , biochemistry , biology , organic chemistry
The effect of enzyme liquefaction treatment on the content of α‐carotene, β‐carotene and lutein in carrot juice was investigated. The results of single factor experimental and orthogonal test indicated that the optimum condition of pectinase liquefaction were 1.5% pectinase worked for 120 min in condition of 45C and pH 5.0, while the optimum condition for cellulose liquefaction were 1.5% cellulose treated for 60 min in condition of 50C and pH 5.0. In addition, we could draw a conclusion that pectinase or cellulase treatment can significantly improve the content of the three carotenoids in carrot juice based on the results of different enzyme liquefaction treatments and the SEM observation. Meanwhile, composite enzyme treatment (pectinase and cellulose) with different adding order could also significantly improve the content of the three carotenoids. However, using the equal proportion of pectinase and cellulase at the same time showed the antagonistic effect. Practical Applications Enzyme liquefaction treatment is a suitable technology to improve not only the juice yield, but also the major carotenoids of carrot ( Daucus carrot L .) juice. And the effect depends on the technological parameter. Consequently, this technology could give some help to carrot juice making and lay a foundation.