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食品与发酵工业  2021, Vol. 47 Issue (21): 185-190    DOI: 10.13995/j.cnki.11-1802/ts.027066
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
转谷氨酰胺酶为交联剂固定化漆酶及其在苹果汁澄清中的应用
魏胜华*, 汤中勋, 张威, 郭良昊
(安徽工程大学 生物与食品工程学院,安徽 芜湖,241000)
Immobilized laccase by transglutaminase and its application in apple juice clarification
WEI Shenghua*, TANG Zhongxun, ZHANG Wei, GUO Lianghao
(School of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,China)
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摘要 果汁中残留的多酚类物质会造成其在贮藏期间的混浊,影响产品的质量,采用漆酶处理可以有效地解决这一难题。该文以AB-8大孔吸附树脂为载体,转谷氨酰胺酶为交联剂对漆酶进行固定化,研究了固定化酶的制备条件、酶学性质以及对苹果汁的澄清作用。结果表明,当吸附pH值4.0、吸附温度30 ℃、吸附时间4 h、漆酶的用量为10 mL/g树脂;转谷氨酰胺酶用量为200 U/g树脂、交联pH值4.0、交联温度30 ℃、交联时间2 h时,所制备的固定化酶酶活力为210 U/g,酶活力回收率为82.5%,固定化漆酶对苹果汁的总酚去除率达到78.1%。果汁贮藏14 d后,没有经过酶处理的苹果汁的浊度上升20多倍,而经过固定化酶处理后的苹果汁浊度仅上升1倍多,果汁基本保持澄清。该研究为食品加工行业提供了一种有效地保持果汁澄清的新方法,具有实际应用价值。
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魏胜华
汤中勋
张威
郭良昊
关键词:  漆酶  转谷氨酰胺酶  交联剂  固定化  果汁澄清    
Abstract: The residual polyphenols in juice could cause turbidity during storage and affect its quality. Enzymatic treatment by laccase can effectively solve the problem. In this paper, laccase was immobilized on AB-8 macroporous resin with transglutaminase as cross-linking agent, and the preparation conditions, enzymatic properties and clarification effect of immobilized laccase on apple juice were studied. The results showed that the immobilized enzyme with an enzyme activity of 210 U/g was prepared and the recovery of enzyme activity was 82.5% when the adsorption pH value was 4.0, the temperature was 30 ℃, the time was 4 h, the laccase dosage was 10 mL/g resin, with the TGase dosage of 200 U/g resin, the crosslinking pH of 4.0, the crosslinking temperature of 30 ℃ and the crosslinking time of 2 h. The total phenol removal rate of apple juice by immobilized laccase was 78.1%. After 14 days storage, the turbidity of apple juice without enzyme treatment increased more than 20 times, while that of apple juice with immobilized enzyme treatment only doubled, and the juice remained clear. This study provides a new method for food processing industry to keep the clarity of juice and thus has a good practical application value.
Key words:  laccase    transglutaminase    immobilization    juice clarification
收稿日期:  2021-02-18      修回日期:  2021-03-17           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 安徽工程大学国家自然科学基金预研项目(2018yyzr005);校大学生科研项目(KC22019056)
作者简介:  博士,副教授(通讯作者,E-mail:shenghuawei@sina.com)
引用本文:    
魏胜华,汤中勋,张威,等. 转谷氨酰胺酶为交联剂固定化漆酶及其在苹果汁澄清中的应用[J]. 食品与发酵工业, 2021, 47(21): 185-190.
WEI Shenghua,TANG Zhongxun,ZHANG Wei,et al. Immobilized laccase by transglutaminase and its application in apple juice clarification[J]. Food and Fermentation Industries, 2021, 47(21): 185-190.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027066  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/185
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