固定化果胶酶澄清果汁的条件及效果

利用固定化果胶酶对四种不同果汁澄清条件及效果进行研究,结果表明,固定化果胶酶澄清四种不同果汁的效果明显,其中澄清桔汁的果胶酶重复使用20次以上,酶活力及透光率仍可维持在80%以上,其最适反应条件是:果汁浓度50%;pH 3.0~3.5;温度45~50℃;反应时间2小时;酶量每毫升果汁0.05 g固定化果胶酶;澄清时间20小时。

Conditions and Effects of Clarifying Fruit Juices with Immohilized Pectinase

The conditions and effects of clarifying four kinds of fruit juices with immobilized pectinase were studied.The results showed that the immobilized pectinase has a distinct clarification effect on citrus,apple,pear and plum juices. Both emzyme activity and pervious efficiency to light retained up to 80% after reacting more than 20 times with immobilized pectinase in citrus juice. The optimum reaction conditions of citrus juice were as follows:juice concentration 50%,pH 3.0~3.5,reaction temperature 45~50℃,reaction time 2 h,immobilized pectinase dosage 0.05 g/ml juice,clarification time 20 h.