壳聚糖固定化果胶酶在枇杷果汁澄清中的应用  

The Application of Pectinase from Aspergillus niger Immobilized to Chitosan in Clarification of Loquat Juice

作　　者：林建城[1] 朱丽华[1] 苏渊红[1] 黄志明[1] 曾志红[1] 梁杰[1] 

机构地区：[1]莆田学院环境与生命科学系

出　　处：《食品与发酵工业》2008年第7期164-167,共4页Food and Fermentation Industries

基　　金：莆田市科技计划项目(项目编号:2005N12)资助课题

摘　　要：以戊二醛为交联剂,壳聚糖为载体固定化果胶酶,对其在枇杷果汁澄清中的应用进行研究。结果表明:固定化果胶酶澄清枇杷果汁的工艺条件为:固定化酶浓度为50 g/L(果汁),果汁pH值为3.8,果汁体积分数为60%,酶解温度和时问分别是50℃和2 h。固定化果胶酶比游离酶处理枇杷果汁的澄清效果好,固定化酶酶解后果汁的糖度没有变化,酸度略有下降,渣汁分层速度加快,果汁色泽由褐色转变为黄色,冷热稳定性也提高了。Pectinase from Aspergillus niger was immobilized with chitosan and crosslinked with glutaraldehyde. The process conditions of loquat juice clarification treated with the immobilized pectinase were investigated. The results showed the process conditions： amount of immobilized enzyme given for 50 g/L juice, pH value for 3.8, concentration of loquat juice for 60%, and 50℃ for 2 hour. The clarification effects of immobilized enzyme were better than free enzyme. Using immobilized enzyme to hydrolyze the pectin in juice, the sugar content had no change, when the titratable acidity had a slight decrease. The separation between sediment and juice became easier. Meanwhile, the color of loquat juice turned into yellow, and showed higher stability to cold and heat.

关 键 词：壳聚糖 固定化酶 果胶酶 枇杷果汁 澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] Q814.2[轻工技术与工程—食品科学与工程]