Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juice

摘要

Enzymatic maceration of blackberries was conducted with eight different pectinolytic enzyme preparations. Juice yields were increased greatly when macerated blackberries were treated with enzyme preparations (P < 0.05), but no significant difference in yield was found among different enzymes (P > 0.05). The amounts of anthocyanins and polyphenols in the juices as well as clarity of the juices were greatly varied because of different enzyme treatment. Juice prepared with Klerzyme 150 showed better clarity and greater amount of anthocyanins than the juices prepared with other enzyme preparations (P < 0.05). Studies on the uniform design for Klerzyme 150 enzyme revealed that the optimum conditions were 0.063% (v/w), 44℃ and 110 min for enzyme dosage, reaction temperature and reaction time, respectively.