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.
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.
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