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早在30年代,国外已开始生产和应用果胶酶。目前,在一些国家如美国、法国、日本、德国、丹麦等,果胶酶已成为果品加工中最重要的四大酶制剂之一。70年代,国外曾有用果胶酶脱囊衣方面的研究报道,但未从工艺上加以突破。60年代末70年代初,国内食品罐头工业曾应用微生物果胶酶制剂脱宽皮柑桔囊衣和果酒澄清,但未能在生产中推广应用。目前在柑桔罐头加工中,基本沿用传统的酸碱法脱囊衣工艺,该工艺生产效率低,产品质量亦不十分稳定,成本也比较高。鉴此,作者收集了6株高产菌株,筛选了其适当的碳源、氮源以及发酵的最佳条件,制备出了高酶活的果胶酶,并将所制备的果胶酶制剂应用于宽皮柑桔脱囊衣,收到了较为满意的效果。
As early as the 1930s, foreign countries started to produce and apply pectinase. At present, in some countries, such as the United States, France, Japan, Germany, Denmark, pectinase has become one of the most important four enzyme preparations in fruit processing. In the 1970s, foreign countries have used pectinase enzyme removal studies reported, but not from the process to be a breakthrough. In the late 1960s and early 1970s, the domestic food canning industry had applied the microbial pectinase enzyme preparation to clarify the peeling of citrus oranges and fruit wine, but failed to promote its application in production. Currently in citrus canned processing, the basic use of the traditional acid-base method to lift the bag, the process of production efficiency is low, the product quality is not very stable, the cost is relatively high. In view of this, the authors collected six strains of high-yield strains, screened the appropriate carbon source, nitrogen source and the best fermentation conditions, prepared a high activity of pectinase, and the pectinase preparation prepared by the application Wide-skin citrus apricot clothing, received a more satisfactory results.