酶法制备纳米级珍珠粉工艺研究

摘要

The pearl powder particle size designed as target index by treatment of food grade enzyme, the relationships between protease types, enzymatic hydrolysis time, enzyme dosage and pearl powder particle size distribution range were studied. 10 g pearl powder dissolved in 50 mL deionized water widi pH value at 11.0, then enzymatic hydrolysis with 0.3 g of alkaline protease in 40 ℃ water bath for 6 h. The results showed that after hydrolysis, about 60% pearl powder size distribution was less than 1 μm, meeting the requirements of national standard (draft) as nanometer pearl powder.%以珍珠粉粒径为考察指标,采用食品工业用酶处理,研究了蛋白酶种类、酶解时间、加酶量与珍珠粉粒径分布范围的关系.实验表明:10 g珍珠粉,加入50 mL去离子水溶解,使用饱和Ca( OH)2溶液调pH值至11.0,再加入0.3g碱性蛋白酶,于40℃水浴保温酶解6h.酶解后约有60％珍珠粉粒径分布小于1μm,已满足国家标准(征求意见稿)的规定要求,为纳米级珍珠粉.