酶处理方式对模拟酒中蓝莓细胞壁吸附单宁的影响

Effects of enzymatic treatment methods on the adsorption of tannins by blueberry cell walls in model wine

为探究水解酶(果胶酶、纤维素酶)的不同添加方式(单独、顺序和同时添加)对蓝莓细胞壁结构及其吸附单宁能力的影响,采用扫描电镜(SEM)、甲基纤维素沉淀法和高效液相色谱法(HPLC)分别对细胞壁多糖的结构、单宁的含量和组成进行分析。结果表明,酶处理后模拟溶液中半乳糖醛酸和总糖的含量较未添加酶处理显著增加(P<0.05),单宁吸附率显著下降(P<0.05)。相比于其他添加方式,同时添加果胶酶和纤维素酶溶液中的半乳糖醛酸和总糖含量最高,分别为16.52 mg/g和2.93 mg/g,细胞壁对单宁的吸附率最低为30.4%,溶液中剩余单宁的平均聚合度最高为4.03。扫描电镜观察发现,在顺序添加方式中,优先添加果胶酶再添加纤维素酶使蓝莓细胞壁分解得更破碎。

In order to investigate the effect of different addition methods(individually,sequentially and simultaneously)of hydrolytic enzymes(pectinase,cellulase)on the structure of blueberry cell walls and their ability to adsorb tannins,the polysaccharide structure of cell walls,and the content and composition of tannins were analyzed by scanning electron microphotograph(SEM),methyl cellulose precipitation and HPLC,respectively.The results showed that the contents of galacturonic acid and total sugar in model solution with enzymatic treatment significantly increased(P<0.05)and the adsorption rate of tannin significantly decreased(P<0.05)compared with the treatment without enzyme.Compared to other addition methods,the contents of galacturonic acid and total sugar in the model solution with simultaneous addition of pectinase and cellulose were the highest,which were 16.52 mg/g and 2.93 mg/g,respectively,the lowest adsorption rate of tannin by cell walls was 30.4%and the highest mean degree of polymerization of the remaining tannins in the solution was 4.03.SEM revealed that the sequentially addition of pectinase followed by cellulase made the blueberry cell wall more fully fragmented.