Effect of enzymatic hydrolysis on wolfberry fruit juice yield

The enzymatic hydrolysis treatment was performed with different enzyme preparations.And the effects of enzyme preparations on juice yield of Chinese wolfberry and soluble solids were obesrved combining with the enzyme amount,reaction temperature,reaction time and p H value of substrates. Through the single- factor experiment and Box- Behnken optimization experiment,the optimum enzymolysis process of Chinese wolfberry pulp was determined: addition amount of pectinase 0.016%,enzymatic hydrolysis temperature 41 ℃,enzymolysis time 1.3 h and juice yield of Chinese wolfberry pulp 48.75%.The optimum condition for the enzymatic hydrolysis of complex enzyme was: addition amount of complex enzyme( pectinase∶ cellulase = 3∶ 7) 0.09%,enzymatic hydrolysis temperature 35 ℃,enzymolysis time 2.7 h and juice yield of Chinese wolfberry pulp 49.20%. And the two kinds of enzymes had no significantly different effect on soluble solids( p > 0.05). The results showed that pectinase and complex enzymes could both improve the juice yield of Chinese wolfberry pulp,however,complex enzyme was better than single pectinase in increasing the juice yield of fresh Chinese wolfberry fruit.