低果胶酯酶活性果胶酶生产菌株的筛选及应用  

Screening of Pectinase-producing Strains with Low Pectin Esterase Activity and Its Application

作　　者：卫晓涵 张玉姣 纪超凡[1] 董亮[1] 林心萍[1] 张素芳 WEI Xiaohan;ZHANG Yujiao;JI Chaofan;DONG Liang;LIN Xinping;ZHANG Sufang(Collaborative Innovation Center of Seafood Deep Processing,National Engineering Research Center of Seafood,SKL of Marine Food Processing&Safety Control,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning)

机构地区：[1]大连工业大学食品学院,海洋食品加工与安全控制全国重点实验室,国家海洋食品工程技术研究中心,海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

出　　处：《中国食品学报》2025年第2期213-223,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(32072185)。

摘　　要：因软枣猕猴桃果胶含量较高,故在果汁加工时需加入果胶酶,然而在提高其出汁率和澄清效果的同时,会导致甲醇含量增多的安全问题,亟需开发低果胶酯酶活性的新型果胶酶。通过透明圈法初筛和DNS法复筛,从郫县豆瓣酱中共筛选到30株具有果胶酶活性的菌株,选择果胶酶活力最高的前10株细菌进行研究,经鉴定均为芽孢杆菌属,其中贝莱斯芽孢杆菌W6具有最低的果胶酯酶活性和最高的果胶酶活性。随后将贝莱斯芽孢杆菌W6所产果胶酶PBV应用于软枣猕猴桃果汁加工。与商品果胶酶相比,PBV处理的果汁具有更高的出汁率和澄清效果。甲醇含量方面,PBV处理的果汁[(147.30±1.70)mg/L]与未经果胶酶处理的果汁[(135.04±1.70)mg/L]无显著差异,而商品果胶酶处理的果汁甲醇含量显著升高,其中夏盛果胶酶PXS处理的果汁甲醇含量[(229.85±12.99)mg/L]高于PBV组。此外,经PBV处理还能增加软枣猕猴桃果汁中的黄酮物质。本研究结果可为挖掘果胶酶生产微生物提供新思路,为软枣猕猴桃的精深加工产品开发提供技术参考。Actinidia arguta boasts a high pectin content,so processing it into juice requires the addition of pectinase to improve juice yield and clarity.However,it raises safety concerns due to increased methanol content,there is an urgent need for the development of a novel pectinase with low pectin esterase activity.In this study,a total of 30 strains with pectinase activity were screened from Pixian bean paste through the transparent circle and DNS methods.The top 10 strains with the highest pectinase activity were selected for further study and all of them were identified as Bacillus spp.,in which Bacillus velezensis W6 had the lowest pectin esterase activity and the highest pectinase activity.Subsequently,the pectinase named PBV produced by B.velezensis W6 was applied to A.arguta juice processing.Compared with the juice treated with commercial pectinase,the A.arguta juice treated with PBV demonstrated higher juice yield and clarity.In terms of methanol content,there was no significant difference between the PBV-treated juice(147.30 mg/L)and non-pectinase-treated juice(135.04 mg/L),whereas the methanol content of the commercial pectinase-treated juice was significantly increased,with the methanol content of the Sunson pectinase-treated juice(229.85 mg/L)being 0.56 times higher than that of the PBV group.In addition,PBV treatment also increased the flavonoids in A.arguta juice.These findings offer innovative insights into pectinase production microorganisms and serve as a valuable theoretical and technical reference for the development of deep processing products of A.arguta.

关 键 词：果胶酯酶 果胶酶 芽孢杆菌 甲醇 软枣猕猴桃 

分 类 号：TS201.3[轻工技术与工程—食品科学]