壳聚糖固定化果胶酶澄清低度姜酒的工艺优化  

Optimization the Technology of Low-ginger Liquor Clarification by the Pectinase Immobilized with Chitosan

作　　者：秦珂 孙静[2] QIN Ke SUN Jing(Laiwu No. 1 Senior High School Shandong Province, Laiwu 271100, Shandong, China Biochemistry Staff Room, Laiwu Vocational Technology Institute, Laiwu 271100, Shandong, China)

机构地区：[1]山东省莱芜市第一中学,山东莱芜271100 [2]莱芜职业技术学院生物教研室,山东莱芜271100

出　　处：《食品研究与开发》2016年第16期75-77,共3页Food Research and Development

基　　金：山东省科技发展计划项目(2011GGA12054);莱芜高新区科技创新与发展计划项目(201015)

摘　　要：采用壳聚糖固定化果胶酶澄清低度姜酒。在单因素试验的基础上,采用正交试验确定固定化果胶酶澄清低度姜酒的最优工艺为:固定化酶浓度为60 g/L,p H值为3.5,酶解温度和时间分别是45℃和12 h。在该工艺下低度姜酒透光率可达98.9%,所得低度姜酒稳定性好,壳聚糖固定化果胶酶重复使用7次后姜酒透光率仍保留有81.2%。固定化果胶酶比游离酶澄清低度姜酒效果好,稳定性提高。Chitosan-immobilized pectinase was applied to clarify low-ginger liquor. Based on the result of sin-gle factor experiments,orthogonal experiment was performed.The optimizate conditions for charification of low-ginger liquor were：immobilized enzyme amount 60 g/L,pH value 3.5,enzymolysis temperature 45℃,enzymoly-sis time 12 h,transmittance reached 98.9%,The transmittancy of low-ginger liquor was 81.2%after immobi-lized enzyme was repeatedly used seven times. The clarification effects of immobilized enzyme were better than free enzyme.

关 键 词：壳聚糖 固定化酶 果胶酶 低度姜酒 澄清 

分 类 号：TS262.91[轻工技术与工程—发酵工程]