海藻酸钠-微孔淀粉固定化酯化酶工艺及其催陈新醋效果  

Preparation of Esterifying Enzyme Immobilized onto Sodium Alginate-Microporous Starch and Its Effect on Accelerating Aging of New Vinegar

作　　者：张慧霞 王如福[1] 李建波 王争争 张茜[1] ZHANG Huixia;WANG Rufu;LI Jianbo;WANG Zhengzheng;ZHANG Qian(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)

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：《食品科学》2020年第10期159-165,共7页Food Science

基　　金：山西省重点研发计划重点项目(201703D211001-06)。

摘　　要：采用海藻酸钠-微孔淀粉包埋法固定化酯化酶,将其应用于山西老陈醋新醋中催化酯化反应以促进陈酿。固定化最佳工艺条件为海藻酸钠质量浓度2.5 g/100 mL、微孔淀粉质量浓度1.5 g/100 mL、酶液质量浓度6 g/100 mL、CaCl2质量浓度3 g/100 mL、固定时间1 h,在该条件下制备的固定化酶其酶活力回收率可达60.13%。将固定化酯化酶应用于新醋催陈,在500 mL新醋液中添加固定化酯化酶4.5 g,40℃催陈48 h,醋液总酯质量浓度可达1.329 g/100 mL,比新醋增加0.304 g/100 mL,增长率为29.66%。An esterifying enzyme was immobilized by embedding onto sodium alginate-microporous starch and then used to catalyze esterification in a new vinegar to accelerate its aging.The optimum immobilization conditions were obtained as follows:sodium alginate concentration 2.5 g/100 mL,microporous starch concentration 1.5 g/100 mL,enzyme concentration 6 g/100 mL,CaCl2 concentration 3 g/100 mL,and immobilization time 1 h.Under these optimized conditions,the enzymatic activity recovery was 60.13%.After the vinegar was aged for 48 h at 40℃after adding the immobilized enzyme to it at a level of 4.5 g per 500 mL,the total ester content increased by 0.304 g/100 mL,reaching 1.329 g/100 mL,29.66%higher than that before the treatment.

关 键 词：酯化酶 固定化 催陈 海藻酸钠 微孔淀粉 

分 类 号：Q814[生物学—生物工程]