果胶酶制剂中花色素酶的去除

以皂土为吸附剂,将花色素酶从粗果胶酶制剂中除去。分离效果受pH和皂土用量影响。皂土还具有一定的脱色作用。黑曲霉AS3.316麦麸固体曲用5倍重量的自来水于室温下抽提4小时。粗果胶酶拙提液中加入3％皂土,调pH至4.1,于室温下放置30分钟。过滤所得部分提纯酶液含果胶酶258u/ml,酶活力回收为88％。 100ml山楂汁和387u(1.5ml)上述部分提纯的果胶酶于50℃保温3小时后,澄清度由65％提高到98％;相对粘度由12.5下降到1.2;果胶完全水解;红色素完全保留着。

REMOVE ANTHOCYANASE FROM PECTINASE PREPARATION

Anthocyanase was removed from pectinase preparation by adsorption with bentonite. The adsorption was effected by pH and amount of bentonite. Bentonite also was capable of decolourizing enzyme extract. Pectinase koji was obtained by growing Aspergillus niger AS 3.316 in solid medium consisting of 475g of wheat bran, 25g of orage peel powder and 350ml of 0.2 N sulfuric acid containing 1％ ammonium sulfate at 25—32℃ for 44h. The dried koji had a pectinase activity of 1400 u/g. It was extracted with five times volume of tap water at room temperature for 4h, and the aqueous layer was separated by filtration. Bentonite was added in the amount of 3％ by volume of above extract. The mixture was adjusted to pH 4.1 and kept at room temperature for 30 min. and then filtrated. The filtrate had a pectinase activity of 258 u/ml. The recovery of pectinase activity was 88％. One hundred milliliters of hawthorn juice was incubated with 387 u (1.5 ml) partly purified pectinase above obtained at 50℃ for 3h. The mixture was centrifuged at 3000 rpm for 10 min. The clarified juice had a clarity of 98％ and a relative viscosity of 1.2, it did not contain pectin and completely retained original red pigment.