过氧化物酶在蔗汁澄清工艺中除酚脱色的研究  

Studies of Horseradish Peroxidase for Polyphenols Removal and Decoloration in Sugar Juice

作　　者：陆海勤[1] 陈永生[1] 李淑贞[1] 李凯[1,2] 谢彩锋[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西大学糖业工程技术研究中心,南宁530004

出　　处：《甘蔗糖业》2010年第5期27-31,45,共6页Sugarcane and Canesugar

基　　金：广西大学博士启动基金;项目编号:X081005

摘　　要：本文研究了pH值、温度、H2O2用量及辣根过氧化物酶(HRP)用量等因素对辣根过氧化物酶催化H2O2氧化多元酚类的影响,并分别用HRP处理亚硫酸法糖厂的混合汁、清汁、糖浆,考察其对糖汁的除酚脱色效果。试验结果表明,HRP催化H2O2氧化处理糖汁具有明显的除酚脱色作用。The effects of pH value, temperature, H2O2 dosage and HRP dosage on polyphenol removal of H2O2 assisted with HRP was investigated in this paper. And mixed juice, clear juice and syrup from sulfitation processed cane sugar mills were disposed with H2O2 assisted with HRP respectively. The resulted indicated that the polyphenol removal and decolorization of HRP was remarkable.

关 键 词：糖汁 多元酚 辣根过氧化物酶 

分 类 号：TS244.2[轻工技术与工程—制糖工程]