Optimization of Enzymatic Hydrolysis for Production of Aronia melanocarpa Juice and Its Functional Properties

The optimal enzymatic conditions for the juice of Aronia melancarpa were obtained by single factor experiment and response surface optimization experiment,and the functional properties were also studied. The results showed that the optimum processing parameters for producing Aronia melanocarpa juice by compound enzyme methord were as follows:The composite enzyme adding amount was 0.06%,the ratio of pectinase to cellulase was 4:5 (m:m),the enzymolysis temperature was 45℃,and the enzymolysis time was 3.5 h. Under this condition,the proanthocyanidin content in the juice was(1679.85±6.11) mg/100 g and the juice yield was 78.65%±1.05%. The Aronia melancarpa juice prepared by enzymatic hydrolysis process has strong 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity,with median inhibitory concentration(IC₅₀)of 0.232 mg/mL. At the same time,it has high inhibitory effect on α-amylase,tyrosinase and xanthine oxidase,with median inhibitory concentration(IC₅₀)of 2.326,22.587 and 30.722 mg/mL,respectively,showing mass concentration dependence. These results can provide a theoretical basis for the industrial production of Aronia melancarpa juice.