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。
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.
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