摘要
采用鞍山特产南果梨为原料,通过匀浆法提取南果梨果胶酶,研究X-5树脂对果胶酶的静态吸附能力。结果表明:影响X-5树脂对南果梨果胶酶吸附率因素的主次顺序为:吸附时间>酶浓度>料液比>吸附温度。即最佳条件组合为:吸附时间20 min、酶浓度20%、料液比3∶13(g/m L)、吸附温度60℃,此时的吸附率为26.70%。
In this article,the Anshan specialty Nanguo Pear was used as raw material,extracting pectinase enzyme from Nanguo Pear Fruit by homogenization method, Studying static adsorption properties of X-5 resins to Nanguo pear pectinase.The results show that the primary and secondary orders of influence factors as follow,adsorption time 〉 enzyme concentration 〉 solid-liquid ratio 〉 adsorption temperature.The best combination conditions is that adsorption time for 20 min, enzyme concentration was 20 %, and solid-liquid ratio of 3 ： 13 （g/mL）, adsorption temperature of 60 ℃.The adsorption rate was 26.70 %.
出处
《食品研究与开发》
CAS
北大核心
2015年第4期31-34,共4页
Food Research and Development
关键词
南果梨
果胶酶
吸附性能
X-5树脂
Nanguo Pear
pectinase
adsorption properties
X-5 resin
