食品工业科技Issue(1)：189-193,5.
MCM-41固定化柚苷酶脱苦葡萄柚汁
Naringinase immobilized on MCM-41 to debitter grapefruit juice
雷生姣 1潘思轶 1肖敏 1马少君 1吕晓燕1
作者信息
- 1. 华中农业大学食品科学与技术学院,湖北武汉430070
- 折叠
摘要
Abstract
The mesoporous molecular sieve MCM-41 was employed as a support to immobilize naringinase.And adsorption method and crosslinked with the bifunctional agent glutaraldehyde（GA） were adopted to improve enzyme loading.The effects of naringinase and GA concentration,immobilization time and pH on the activity of immobilized naringianse were investigated.The main factors which influenced the immobilization process and properties of the immobilized enzyme also were analyzed and discussed.The optimum conditions for immobilization of naringinase were as follows：naringianse and GA concentration were 0.4mg/mL and 2.0% respectively,and the immobilization time of 6h in pH 4.0（acetate buffer）.Sodium alginate（SA） and polyvinyl alcohol（PVA） were used to embed the immobilized MCM41-naringinase secondly and apply to debitter grapefruit juice.The results showed that debittering rate of the free and immobilized MCM41-narnginase were 96.65% and 92.90%,and embedded naringinase secondly with SA and PVA were 72.64% and 70.90%,respectively.The nutrition and physical characteristics of the grapefruit juice after debittered were decreased to some extent.A new matrix material to immobilize naringinase and provided the theoretical basis for its industrial applications in debitter juice.关键词
柚苷酶/MCM-41/固定化/脱苦/葡萄柚Key words
naringinase/MCM-41/immobilization/debittering/grape fruit分类
轻工纺织引用本文复制引用
雷生姣,潘思轶,肖敏,马少君,吕晓燕..MCM-41固定化柚苷酶脱苦葡萄柚汁[J].食品工业科技,2012,(1):189-193,5.
