黄孢原毛平革菌胞内酶对白砂糖色素的降解

Degradation of colorant in white granulated sugar by Phanerochete chrysosporium intracellular protease

研究黄孢原毛平革菌细胞内酶类蛋白对白砂糖中主要色素物质（焦糖、酚类物）的降解。结果表明：26％浓度的白砂糖溶液加入丙酮沉淀后的粗酶，焦糖含量平均减少84．14％，总酚含量平均减少75．07％，色值平均减少64．69％，简纯度平均升高0．78％。

It was reported that P. chrysosporium intracellular protease had effect on deqradation of colorants in sugar. The results showed that： adding coarse enzyme into the sugar liquid （26%）, the average reduction of caramel, total phenol and ICUMSA were 84.14%, 75.07% and 64.69% respectively, and the AP was increated 0.78.