微紫青霉果胶酶降解再造烟叶高浓混合浆中果胶的研究
Study on the pectin from high-concentrated mixed slurry of reconstituted tobacco degraded by pectinase of Penicillium janthinellum
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摘要: 为降低再造烟叶中的果胶含量，采用单因素试验和正交试验对微紫青霉产果胶酶降解果胶的工艺条件进行优化，分析了酶解前后样品的热裂解产物，并将酶解后样品抄造制丝添加至卷烟中进行感官评价，结果表明：微紫青霉产果胶酶降解果胶的最佳反应条件为酶活力3000 U/mL，高浓混合浆干重与粗酶液体积的料液比1：1，反应温度50℃，处理时间3 h.在此条件下果胶降解率达到最大，为28.63%，相对分子量由341 kDa减小到55 kDa.酶解后样品裂解产物的组成和含量发生明显变化，除醇类物质外，其他香味物质酚类、醛酮类、酯类、杂环类减少.将酶解后的样品抄造制丝添加于卷烟中，香气质丰满细腻，透发性、甜润感增强，刺激性减小，余味纯净舒适，吸食品质得以改善，但劲头略有不足.Abstract: In order to reduce the content of pectin in reconstituted tobacco, the degradation process of pectin by pectinase of Penicillium janthinellum was optimized by single factor method and orthogonal design. Then the pyrolysis products of samples prior to and after enzymatic hydrolysis were analyzed.Moreover, the enzymatic hydrolysis samples were added to the cigarette for sensory evaluation. The results showed that the optimum conditions for pectin degradation by pectinase of penicillum janthinellum were as follows:enzyme activity 3000 U/mL, the ratio of liquid to solid 1:1, reaction temperature 50℃, treatment time 3 h. Under this condition, the degradation rate of pectin reached 28.63%.After enzymolysis, the molecular weight of pectin reduced from 341 kDa to 55 kDa. The composition and content of pyrolysis products changed obviously.Besides alcohols substance, other flavor components decreased such as phenols, aldehydes and ketones, esters and heterocyclic.When the enzymatic hydrolysis samples were added to the cigarette, the aroma of cigarette sucking was rich and delicate, the penetration and sweetness increased, the irritation decreased and the aftertaste was pure and comfortable, thereby improving the quality of cigarette sucking with slightly weak strength.
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Key words:
- Penicillium janthinellum /
- pectinase /
- reconstituted tobacco /
- pectin degradation rate
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