共固定化复合酶澄清刺梨汁工艺的优化  

Optimization of Rosa roxbunghii Juice Clarified by Co-immobilized Complex Enzyme

作　　者：安玉红[1] 陆敏涛 黎代余 黄燕[1] 彭永贤[1] AN Yuhong;LU Mintao;LI Daiyu;HUANG Yan;PENG Yongxian(Bijie Vocational and Technical College,Bijie,Guizhou 551700;School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025,China)

机构地区：[1]毕节职业技术学院,贵州毕节551700 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《贵州农业科学》2020年第4期134-138,共5页Guizhou Agricultural Sciences

基　　金：毕节市科技项目[毕科联合字ZY(2017)01];贵州省林业厅项目[黔林科合(2020)11]。

摘　　要：为高品质刺梨汁的生产提供参考,以壳聚糖为载体,采用包埋法制备固定化果胶酶和纤维素酶,并将固定化复合酶应用于刺梨汁澄清。结果表明:共固定化复合酶澄清刺梨汁的最佳工艺为果胶酶与纤维素酶的质量比为3∶1,酶添加量20g/L,酶解时间70min,酶解温度55℃,在该条件下,刺梨汁透光率达86.45%;壳聚糖固定化复合酶澄清刺梨汁可显著降低导致刺梨汁混浊的总酚和水溶性蛋白质,而对VC、SOD、可溶性固型物、总黄酮的影响不显著。To provide a reference for producing high quality Rosa roxbunghii juice,taking chitosan as the carrier,the immobilized complex enzyme was prepared with immobilized pectinase and cellulose by using embedding method and was applied to clarify R.roxbunghiijuice.Results:The optimum technology conditions for clarifying R.roxbunghii juice by co-immobilized complex enzyme included 3∶1 mass ratio of pectinase and cellulose,20 g/L enzyme amount,70 min enzymolysis time and 55℃enzymolysis temperature.The light transmittance of R.roxbunghii juice reached 86.45% under the optimum technology conditions.R.roxbunghii juice clarified by chitosan-immobilized complex enzyme could significantly reduce total phenols and water soluble protein causing juice turbidity.However,it had no obvious effects on VC,SOD,soluble solid and total flavones in R.roxbunghii juice.

关 键 词：共固定化复合酶 刺梨汁 澄清效果 工艺优化 

分 类 号：S377[农业科学—农产品加工] R285.5[农业科学—农艺学]