摘要
采用温度控制结合抑制剂的方法对高纯果胶酯酶酶制剂的制备方法进行研究。通过正交试验,得到制备高纯果胶酯酶制剂的最优工艺条件是:温度55℃,七水合硫酸亚铁(FeSO.47H2O)浓度1 mol/L,时间10 min。在此条件下,果胶酯酶酶活残余为80.57%,而聚半乳糖醛酸酶的活力仅仅残留了8.29%。
The optimum processing conditions of high PE activity production was studied and obtained asfollowing： temperature was 55℃, FeSO4·7H20 concentration was 1 mol/L, time was 10 min. At this condition, the PE residual activity（% ） was 80.57 % and the PG residual activity（ % ） was 8.29 % respectively.
出处
《食品研究与开发》
CAS
北大核心
2011年第10期79-81,共3页
Food Research and Development
关键词
果胶酯酶
聚半乳糖醛酸酶
温度
抑制剂
工艺条件
pectinesterase （PE）
polygalucturonase （PG）
temperature
inhibitor
processing conditions
