壳聚糖固定化果胶酶澄清低度姜酒的工艺优化

摘要

采用壳聚糖固定化果胶酶澄清低度姜酒。在单因素试验的基础上，采用正交试验确定固定化果胶酶澄清低度姜酒的最优工艺为：固定化酶浓度为60 g/L，pH值为3.5，酶解温度和时间分别是45℃和12 h。在该工艺下低度姜酒透光率可达98.9％，所得低度姜酒稳定性好,壳聚糖固定化果胶酶重复使用7次后姜酒透光率仍保留有81.2%。固定化果胶酶比游离酶澄清低度姜酒效果好，稳定性提高。%Chitosan-immobilized pectinase was applied to clarify low-ginger liquor. Based on the result of sin-gle factor experiments,orthogonal experiment was performed.The optimizate conditions for charification of low-ginger liquor were:immobilized enzyme amount 60 g/L,pH value 3.5,enzymolysis temperature 45℃,enzymoly-sis time 12 h,transmittance reached 98.9%,The transmittancy of low-ginger liquor was 81.2%after immobi-lized enzyme was repeatedly used seven times. The clarification effects of immobilized enzyme were better than free enzyme.