酯化酶固定化及其催陈山西老陈醋工艺研究  

Studies on Process of Accelerating Maturity of Shanxi Aged Vinegar with Immobilized Esterification Enzyme

作　　者：王冕[1] 王如福[1] 段国峰[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国食品学报》2017年第7期69-76,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"863"计划项目(2011AA10090401);山西省科技攻关项目(20110311042-3;20130311030-2)

摘　　要：以海藻酸钠、黄原胶为载体,采用吸附法固定酯化酶。在单因素试验基础上,通过响应面法优化固定化条件,对其酶学性质进行研究,并将固定化酶应用于山西老陈醋催陈工艺。结果表明:固定化酶保存9 d后酶活力保持在50%左右,其操作半衰期为72.7 h。经固定化酯化酶处理的山西老陈醋醋液中总酯含量比原醋液提高28.1%,感官评定基本达到自然陈酿3个月醋液的口感。Using sodium alginate and xanthan gum as carriers by embedding method to prepare immobilized esterification enzyme. According to the single factor experiment and response surface analysis experiment, the best process condition of immobilized protease was determined. The enzymatic properties of the immobilized enzyme were tested, and used it to accelerating maturity of Shanxi aged vinegar. The result shows the enzyme activity could remain about 50% when it was stored for 9 days, and the half-life was 73.49 h. According to immobilized esterification enzyme, total ester of vinegar could more 28.1% than before.

关 键 词：酯化酶 固定化 山西老陈醋 催陈 

分 类 号：TS264.22[轻工技术与工程—发酵工程]