Color protection and enzymatic process optimization of anthocyanin-rich purple potato juice
In order to improve the quality of purple potato juice and provide basis for industrial production, the enzymatic process of purple potato was optimized by single factor and taguchi tests, and the color protection conditions of purple potato juice were optimized by single factor and two-factor exper...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-02-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-238.pdf |
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| author | ZHANG Lu, WANG Xinhui, RAN Lingyun, YANG Tingting, ZHAO Lele, WU Mingyang |
| author_facet | ZHANG Lu, WANG Xinhui, RAN Lingyun, YANG Tingting, ZHAO Lele, WU Mingyang |
| author_sort | ZHANG Lu, WANG Xinhui, RAN Lingyun, YANG Tingting, ZHAO Lele, WU Mingyang |
| collection | DOAJ |
| description | In order to improve the quality of purple potato juice and provide basis for industrial production, the enzymatic process of purple potato was optimized by single factor and taguchi tests, and the color protection conditions of purple potato juice were optimized by single factor and two-factor experiments. The results showed that the optimal hydrolysis condition of purple potato was thermostable α-amylase 0.2%, pectinase 0.3% and cellulose 0.5%, under the condition, the soluble solid content of purple potato was 70.3 g/L. The optimal color protection condition for purple potato juice was adding citric acid 1.6% and whey protein 0.3%, under the condition, the anthocyanin content of purple potato juice was 102.4 g/L. |
| format | Article |
| id | doaj-art-fa828fada74d4a648ec17a460c85bb1a |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-02-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-fa828fada74d4a648ec17a460c85bb1a2025-08-20T02:45:52ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-02-0143223824210.11882/j.issn.0254-5071.2024.02.037Color protection and enzymatic process optimization of anthocyanin-rich purple potato juiceZHANG Lu, WANG Xinhui, RAN Lingyun, YANG Tingting, ZHAO Lele, WU Mingyang01. College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; ;2. Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China; ;3. Dazhou Academy of Agricultural Sciences, Dazhou 635000, ChinaIn order to improve the quality of purple potato juice and provide basis for industrial production, the enzymatic process of purple potato was optimized by single factor and taguchi tests, and the color protection conditions of purple potato juice were optimized by single factor and two-factor experiments. The results showed that the optimal hydrolysis condition of purple potato was thermostable α-amylase 0.2%, pectinase 0.3% and cellulose 0.5%, under the condition, the soluble solid content of purple potato was 70.3 g/L. The optimal color protection condition for purple potato juice was adding citric acid 1.6% and whey protein 0.3%, under the condition, the anthocyanin content of purple potato juice was 102.4 g/L.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-238.pdfpurple potato|anthocyanin|enzymatic process|color protection process|two-way analysis of variance|taguchi experiment |
| spellingShingle | ZHANG Lu, WANG Xinhui, RAN Lingyun, YANG Tingting, ZHAO Lele, WU Mingyang Color protection and enzymatic process optimization of anthocyanin-rich purple potato juice Zhongguo niangzao purple potato|anthocyanin|enzymatic process|color protection process|two-way analysis of variance|taguchi experiment |
| title | Color protection and enzymatic process optimization of anthocyanin-rich purple potato juice |
| title_full | Color protection and enzymatic process optimization of anthocyanin-rich purple potato juice |
| title_fullStr | Color protection and enzymatic process optimization of anthocyanin-rich purple potato juice |
| title_full_unstemmed | Color protection and enzymatic process optimization of anthocyanin-rich purple potato juice |
| title_short | Color protection and enzymatic process optimization of anthocyanin-rich purple potato juice |
| title_sort | color protection and enzymatic process optimization of anthocyanin rich purple potato juice |
| topic | purple potato|anthocyanin|enzymatic process|color protection process|two-way analysis of variance|taguchi experiment |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-238.pdf |
| work_keys_str_mv | AT zhangluwangxinhuiranlingyunyangtingtingzhaolelewumingyang colorprotectionandenzymaticprocessoptimizationofanthocyaninrichpurplepotatojuice |