Abstract
Ginkgo cloudy juice was produced for investigation in the present study. Orthogonal design was carried out to optimize the hydrolysis conditions of enzymic hydrolysis starch from ginkgo cloudy juice. The results showed that a high hydrolysis degree of 55% could be obtained under the optimum enzymatic treatment conditions: a-amylase dosage of 35 U/g kernel, glucoamylase dosage of 60 U/g kernel, hydrolysis temperature of 65 ℃. Ginkgo cloudy juice with different degree of hydrolysis were prepared by controlling hydrolysis time. The suspension and storage stability and some other physical properties including viscosity, droplet size and Zeta potential were characterized to research the stability of ginkgo cloudy juice. The results showed that the viscosity of ginkgo cloudy juice decreased very quickly, droplet size increased, and Zeta potential firstly decreased and then increased with the increasing of the enzymatic hydrolysis time. Dextrose equivalent value (DE value) of ginkgo cloudy juice after hydrolysis could be above 70%. However, the both value of suspension stability and storage stability of ginkgo cloudy juice were the highest when the DE value was of 40%～55%, which indicated ginkgo cloudy juice of this condition had the best stability. Therefore, it could conclude that for the stability of ginkgo cloudy juice was not tightly related to the hydrolysis time.
Publication Date
5-28-2018
First Page
183
Last Page
187
DOI
10.13652/j.issn.1003-5788.2018.05.038
Recommended Citation
Yang, NI; Liuping, FAN; and Xuewan, XU
(2018)
"The effect of enzymatic hydrolysis on the stability and color of ginkgo cloudy juice,"
Food and Machinery: Vol. 34:
Iss.
5, Article 38.
DOI: 10.13652/j.issn.1003-5788.2018.05.038
Available at:
https://www.ifoodmm.cn/journal/vol34/iss5/38
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