Enzymatic Softening Technology of Areca Nut Shell

文献类型： 外文期刊

第一作者： Cheng, Lifeng

作者： Cheng, Lifeng;Li, Qi;Duan, Shengwen;Feng, Xiangyuan;Zeng, Jie;Yang, Qi;Liu, Zhiyuan;Zheng, Ke;Peng, Yuande;Cheng, Lifeng;Li, Qi;Duan, Shengwen;Feng, Xiangyuan;Zeng, Jie;Yang, Qi;Liu, Zhiyuan;Zheng, Ke;Peng, Yuande;Ji, Jianbang

作者机构：

关键词： Areca Nut; Softening Technology; Compound Enzyme; Orthogonal Test

期刊名称：JOURNAL OF BIOBASED MATERIALS AND BIOENERGY （ 影响因子：0.708； 五年影响因子：0.739 ）

ISSN： 1556-6560

年卷期： 2017 年 11 卷 6 期

页码：

收录情况： SCI

摘要： Areca nut shells from Hainan were softened by enzymes after preprocessing by hot shower and high-temperature evaporation. Pectinase II, cellulase, and xylanase were screened preliminarily as major potential ingredients of the compound enzyme from five common alternative industrial enzymes for foods. Afterward, an orthogonal experimental optimization on mixing ratio and enzymatic softening conditions was performed. Softening degree was evaluated using the total reducing sugar content that is indirectly produced by enzymatic hydrolysates. Results demonstrated that the optimal mixing ratio of the mixed enzymes is composed of 2500.6 U of xylanase, 5799.59 U of cellulase, and 193.28 U of pectinase II, and the optimal conditions are 55 degrees C, pH 5.5, 1: 4 (g/mL) bath ratio, and 0.5 h for enzymolysis. Conclusions can provide scientific references for further pilot scale tests and fiber softening mechanisms.

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