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投稿时间：2015-09-19
投稿时间：2015-09-19
中文摘要: 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。
Abstract:Chitosan-immobilized pectinase was applied to clarify low-ginger liquor.Based on the result of single factor experiments，orthogonal experiment was performed.The optimizate conditions for charification of lowginger liquor were：immobilized enzyme amount 60 g/L，pH value 3.5，enzymolysis temperature 45℃，enzymolysis time 12 h，transmittance reached 98.9%，The transmittancy of low-ginger liquor was 81.2%after immobilized enzyme was repeatedly used seven times.The clarification effects of immobilized enzyme were better than free enzyme.
文章编号：201616019 中图分类号： 文献标志码：
基金项目:山东省科技发展计划项目（2011GGA12054）；莱芜高新区科技创新与发展计划项目（201015）
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