固定化果胶酶的制备及其澄清橘子汁的研究

Preparation of Immobilized Pectinase and Clarification Effects on Orange Juice

以海藻酸钠为载体,采用包埋法制备固定化果胶酶,并将固定化果胶酶应用于橘子汁澄清。结果表明,制备固定化酶的适宜条件为:用醋酸缓冲液配制果胶酶,海藻酸钠混合液,浓度分别为1.5%和2.5%,将混合液滴入浓度为1%的CaCl2溶液中,固定化时间为60 min,经过滤,清洗,干燥获得固定化果胶酶颗粒。经正交试验优化,固定化酶颗粒澄清橘子汁的适宜条件为:固定化酶添加量为60 g/L,橘子汁pH为5.6,50℃反应60 min,橘子汁澄清效果良好。

Immobilized pectinase was prepared by entrapment using sodium alginate as carrier,and clarification conditions of orange juice by the immobilized pectinase was invested.The results showed that,the optimal immobilization process were as follows:the mixture of pectinase and sodium alginate was prepared at concentration of 1.5%and 2.5% in HAc-NaAc buffer,then dropped into 1% CaCl2 solution and immobilized for 60 min,after filtration,washing and drying,the immobilized pectinase granules was finally obtained.The conditions of clarifying orange juice by the immobilized pectinase optimized by orthogonal test were:pectinase addition 60 g/L,orange juice pH5.6,clarifying temperature 50 ℃ and clarifying time 60 min.