柚苷酶固体酶制剂制备及贮藏稳定性的研究  

Study on the Preparation Process and Storage Stability of the Naringinase Solid Enzyme Preparation

作　　者：杜希萍[1,2,3] 倪辉[1,2,3] 黄高凌[1,2,3] 杨远帆[1,2,3] 蔡慧农[1,2,3] 肖安风[1,2,3] 

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]福建省高校食品微生物与酶工程技术研究中心,福建厦门361021 [3]厦门市食品生物工程技术研究中心,福建厦门361021

出　　处：《中国食品学报》2013年第8期68-74,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科技计划重点项目(2011N1008);福建省自然科学基金项目(2011J0101)

摘　　要：以黑曲霉DB056发酵液为原料,研究柚苷酶固体酶制剂的制备工艺及其贮藏稳定性。结果表明:柚苷酶发酵液经预处理、浓缩、喷雾干燥后制成柚苷酶固体酶制剂。硫酸铵沉淀和乙醇沉淀对柚苷酶活力影响较大,α-鼠李糖苷酶和β-葡萄糖苷酶的回收率较低;超滤浓缩法对柚苷酶活力影响较小,不同浓缩倍数的粗酶液α-鼠李糖苷酶和β-葡萄糖苷酶的回收率均很高,大于97%。温度、空气和湿度对柚苷酶固体酶制剂稳定性影响较大,光照和紫外线对其稳定性影响较小。实际应用中,柚苷酶固体酶制剂应尽可能低温真空保存。The study investigated the preparation process and storage stability of the naringinase solid enzyme preparation from the fermentation broth of Aspergillus niger DB056. The results indicated that the naringinase solid enzyme preparation was obtained by the process of pretreatment, concentration and spray drying. The ammonium sulfate precipitation and ethanol precipitation had great influence on the naringinase activity, and the recoveries of α rhamnosidase and β-glucosidase were lower. The ultrafilter concentration had little influence on the naringinase activity, and the recoveries of α-rhamnosidase and β-glucosidase of crude enzyme under different concentration multiple condition were more than 97%. Temperature, air and humidity had great influence on storage stability of naringinase solid enzyme preparation, and light and ultraviolet radiation had little influence on it. Therefore, the naringinase solid enzyme preparation should store under low temperature and vacuum condition in pratical apphcation.

关 键 词：柚苷酶 固体酶制剂 贮藏稳定性 高效液相色谱法 

分 类 号：TS201.25[轻工技术与工程—食品科学]