柑橘果渣废弃物中含有丰富的生物活性成分、膳食纤维、维生素和微量元素等,对其进行资源化利用具有重要意义。该研究以柑橘果渣为底物,进行柚苷酶的发酵生产工艺优化。结果表明,当果渣与水以质量比1∶8、以5.5 g/L麸皮粉为碳源、(NH4)2SO4与酵母浸粉(质量比为7∶3)为氮源时,柚苷酶发酵酶活力可达1 180.15 U/mL,是未优化条件下柚苷酶酶活力的15.3倍。进一步以叔丁醇为沉淀剂、戊二醛为双功能交联剂,在4 ℃条件下交联1.5 h,制备出无载体固定化酶——交联柚苷酶聚集体,其不但具有较好的pH和温度稳定性,且酶活回收率可达73.0%以上。
Citrus pomace is rich in bioactive components, dietary fiber, vitamins and other trace elements. Thus, it has great importance in pomace waste utilization. In this study, the production of naringinase from citrus pomace fermentation was optimized. It was found that the optimum ratio of citrus pomace to water was 1∶8(g∶mL). The optimum concentration of carbon source, which was bran powder, was 5.5 g/L, and the optimum ratio of mixed nitrogen source, which was ammonium sulfate and yeast powder, was 7∶3 (g∶g). Under the optimum condition, the naringinase activity reached 1 180.15 U/mL, which was 15.3 times higher than that of the unoptimized condition. The naringinase was precipitated by the addition of tert-butyl alcohol, and immobilized by cross-linking with the double-functional glutaraldehyde at 4 ℃ for 1.5 hours. In conclusion, the cross-linked naringinase aggregate has high stability under various pH and temperature, and the recovery rate was up to 73.0%.
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