食品科学 ›› 2018, Vol. 39 ›› Issue (16): 118-125.doi: 10.7506/spkx1002-6630-201816018

• 食品化学 • 上一篇    下一篇

单宁酶固定化及其降低蓝靛果汁口腔染色作用分析

韩春然1,张家成1,*,王?鑫1,那治国2,戴传荣1,王佳宁1,谢静南1   

  1. (1.哈尔滨商业大学食品工程学院,黑龙江?哈尔滨 150076;2.黑龙江东方学院食品与环境工程学部,黑龙江?哈尔滨 150066)
  • 出版日期:2018-08-25 发布日期:2018-08-17
  • 基金资助:
    黑龙江省应用技术研究与开发计划项目(GC13B204)

Tannase Immobilization and Its Effect on Reducing Oral Staining of Lonicera edulis Turcz Juice

HAN Chunran1, ZHANG Jiacheng1,*, WANG Xin1, NA Zhiguo2, DAI Chuanrong1, WANG Jianing1, XIE Jingnan1   

  1. (1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;2. Department of Food and Environmental Engineering, East University of Heilongjiang College, Harbin 150066, China)
  • Online:2018-08-25 Published:2018-08-17

摘要: 为研究固定化单宁酶对催化蓝靛果单宁水解的影响,本实验对单宁微球固定单宁酶的最佳工艺条件、单宁酶固定化前后结构表征及在蓝靛果果汁水解的应用进行研究。结果表明,经响应面试验得到单宁酶固定化最佳工艺条件为酶质量浓度0.03?mg/mL、戊二醛质量分数0.10%、pH?5.4、固定化时间40?min,此条件下的酶活力回收率为71.78%,比活力为724.72?U/mg;扫描电镜图和红外图谱显示单宁酶很好地固定在单宁微球上。果汁中添加固定化单宁酶水解后,果汁中鞣花酸含量明显提高了29.12%。固定化酶添加量为4mg时,ΔE*ab为3.49;着色能力明显减弱。显微镜观察表明经过固定化酶处理后的果汁能明显降低对舌头黏膜的着色能力。

关键词: 单宁酶, 固定化, 蓝靛果, 着色

Abstract: This study aimed to optimize the conditions for the immobilization of tannase with tannin microspheres. Besides, the structure of tannase before and after immobilization was characterized, and the application of immobilized tannase hydrolyze Lonicera edulis fruit juice was investigated. The results showed that the optimum processing conditions were determined using response surface methodology as follows: enzyme concentration 0.03 mg/mL, glutaraldehyde concentration 0.10%; pH 5.4 and immobilization time 40 min, under which, the recovery of enzyme activity and the specific activity were 71.78% and 724.72 U/mg, respectively. Tannase was well immobilized onto tannin microspheres through SEM and IR spectroscopy. The content of ellagic acid in fruit juice increased by 29.12% after adding immobilized tanninase. ΔE*ab was 3.49 when 4 mg of immobilized enzyme was added, indicating a significant decrease in the staining effect. The juice treated with immobilized enzyme showed significantly reduced staining of the mucous membrane of the tongue when consumed by microscopic observation.

Key words: tannase, immobilization, Lonicera edulis, staining

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