榆黄蘑菌渣中漆酶的提取、酶学性质及应用  

Extraction,enzymatic properties and application of laccase from Pleurotus citrinopileatus residue

作　　者：张勇[1] 李青[1] 郑志豪 刘诗美 杨凯 ZHANG Yong;LI Qing;ZHENG Zhihao;LIU Shimei;YANG Kai(Shanxi Agricultural University,Taiyuan,Shanxi 030031,China;Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha,Hunan 410205,China;Shanxi Fuzhiyuan Fungus Industry Co.,Ltd.,Luliang,Shanxi 033200,China)

机构地区：[1]山西农业大学,山西太原030031 [2]中国农业科学院麻类研究所,湖南长沙410205 [3]山西富之源菌业有限公司,山西吕梁033200

出　　处：《食品与机械》2024年第10期188-194,共7页Food and Machinery

基　　金：山西省科技重大专项计划“揭榜挂帅”项目(编号:202301140601015);山西省现代农业产业技术体系建设项目“岗位专家”(编号:2024CYJSTX09-02)。

摘　　要：[目的]探索一种低成本的可以用于果汁澄清的漆酶制备方法。[方法]对榆黄蘑菌渣漆酶提取方法、最适反应条件以及酶粉制备条件进行优化,并将制备的榆黄蘑菌渣漆酶粉应用于蓝莓果汁澄清。[结果]榆黄蘑菌渣漆酶最适提取条件为:采用pH 4.8柠檬酸缓冲液,料液比1∶5(g/mL),提取温度50℃,提取时间4 h。漆酶反应最适条件为:反应温度30℃,pH 4.8,Cu^(2+)浓度10 mmol/L,Mn^(2+)浓度5 mmol/L。酶粉制备最适条件为:麦芽糊精和脱脂奶粉按质量比1∶1混合作为助干剂,进风口温度140℃,进料流量160 mL/h。对制备的酶粉进行蓝莓果汁澄清应用试验,在漆酶使用量6 U/10 mL、酶解温度55℃、酶解时间120 min的条件下,蓝莓总酚降解率高达63.5%。[结论]采用最适工艺从榆黄蘑菌渣中提取的漆酶可以应用于蓝莓果汁的澄清。[Objective]Explore a low-cost laccase preparation method that can be used for juice clarification.[Methods]The extraction method,optimal reaction conditions and preparation conditions of enzyme powder were optimized,and the prepared laccase powder was applied to blueberry juice clarification.[Results]The optimal extraction conditions for laccase were as follows:citric acid buffer with pH 4.8,solid-liquid ratio of 1∶5(g/mL),extraction temperature of 50℃,and extraction time of 4 h.The optimal conditions for laccase reaction were as follows:reaction temperature 30℃,pH 4.8,Cu^(2+)concentration 10 mmol/L,Mn^(2+)concentration 5 mmol/L.The optimal conditions for the preparation of enzyme powder were as follows:maltodextrin and skimmed milk powder were mixed as drying aids according to the mass ratio of 1∶1,the air inlet temperature was 140℃,and the feed flow rate was 160 mL/h.The degradation rate of total phenols of blueberry was as high as 63.5%under the conditions of laccase dosage of 6 U/10 mL,enzymatic hydrolysis temperature of 55℃and enzymatic hydrolysis time of 120 min.[Conclusion]Laccase extracted from the residue of Ulmus lum mushroom using an optimal process can be used for the clarification of blueberry juice.

关 键 词：榆黄蘑 菌渣 漆酶 蓝莓 果汁澄清 

分 类 号：TS209[轻工技术与工程—食品科学] TS255.44[轻工技术与工程—食品科学与工程]