FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (10): 159-165.doi: 10.7506/spkx1002-6630-20190813-142

• Bioengineering • Previous Articles     Next Articles

Preparation of Esterifying Enzyme Immobilized onto Sodium Alginate-Microporous Starch and Its Effect on Accelerating Aging of New Vinegar

ZHANG Huixia, WANG Rufu, LI Jianbo, WANG Zhengzheng, ZHANG Qian   

  1. (College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China)
  • Online:2020-05-25 Published:2020-05-15

Abstract: An esterifying enzyme was immobilized by embedding onto sodium alginate-microporous starch and then used to catalyze esterification in a new vinegar to accelerate its aging. The optimum immobilization conditions were obtained as follows: sodium alginate concentration 2.5 g/100 mL, microporous starch concentration 1.5 g/100 mL, enzyme concentration 6 g/100 mL, CaCl2 concentration 3 g/100 mL, and immobilization time 1 h. Under these optimized conditions, the enzymatic activity recovery was 60.13%. After the vinegar was aged for 48 h at 40 ℃ after adding the immobilized enzyme to it at a level of 4.5 g per 500 mL, the total ester content increased by 0.304 g/100 mL, reaching 1.329 g/100 mL, 29.66% higher than that before the treatment.

Key words: esterifying enzyme, immobilization, acceleration of aging, sodium alginate, microporous starch

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