Method for processing clear fructus cucurbitae-fructus crataegi compound juice by adopting immobilized enzyme

A technology for immobilizing pectinase and pumpkin, applied in the directions of immobilization on or in inorganic carriers, immobilization on/in organic carriers, multi-enzyme systems, etc., can solve the problem of shortening product storage period and deterioration of fruit and vegetable juice quality and other problems, to achieve the effect of easy absorption by the human body, avoiding secondary turbidity and high enzyme activity

Active Publication Date: 2017-06-20
ZHEJIANG GONGSHANG UNIVERSITY
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Pumpkin and hawthorn are rich in pectin and starch substances. During the production of pumpkin-hawthorn compound fruit and vegetable juice, the pulp fragments and dissolved pectin and starch substances often cause turbidity and precipitation during storage of the fruit and vegetable juice. Lead to the deterioration of the quality of fruit and vegetable juice, significantly shorten the storage period of the product

Method used

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  • Method for processing clear fructus cucurbitae-fructus crataegi compound juice by adopting immobilized enzyme
  • Method for processing clear fructus cucurbitae-fructus crataegi compound juice by adopting immobilized enzyme
  • Method for processing clear fructus cucurbitae-fructus crataegi compound juice by adopting immobilized enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Embodiment 1, a kind of preparation method of immobilized pectinase-glucoamylase, carries out following steps successively:

[0061] 1), the preparation method of sodium alginate / graphene oxide gel beads:

[0062] Add 2g of sodium alginate powder to 100ml of graphene oxide aqueous solution uniformly dispersed by ultrasonic waves (in the graphene oxide aqueous solution, the concentrations of graphene oxide are 0, 0.04g / 100ml, 0.08g / 100ml, 0.12g / 100ml, 0.16 g / 100ml, magnetically stirred at room temperature for 3h, then 100w ultrasonic 0.5h to fully mix sodium alginate and graphene oxide, and then let it stand overnight to remove air bubbles. The prepared sodium alginate / graphene oxide mixed solution was passed through a 1mL syringe one by one Drop into 45mL of 10% calcium chloride solution (i.e., control the dropping time to be 100 drops / min, about 1 hour to finish), to form a gel ball of sodium alginate / graphene oxide, put it into Stand overnight in the refrigerator at ...

Embodiment 2

[0073] Embodiment 2, a kind of preparation method of immobilized pectinase-glucoamylase, carry out following steps successively: Carry out following steps successively:

[0074] The preparation and activation process of the sodium alginate / graphene oxide gel beads in step 1) and step 2) are the same as in Example 1.

[0075] 3), immobilization of pectinase and glucoamylase:

[0076] The preparation of mixed enzyme liquid is the same as embodiment 1.

[0077] Take 1g of activated sodium alginate / graphene oxide pellets in a 50ml Erlenmeyer flask, add 15mL of mixed enzyme solution, shake and react in a water bath at 40°C for 40min, rinse repeatedly with deionized water for 3 times, and filter to obtain co-immobilized fruit Glucoamylase-glucoamylase.

[0078] Taking pectin as the substrate, the absorbance of the reactant was measured at 540nm by DNS method, and the pectinase activity in the co-immobilized enzyme was calculated to be 1215.08±30.26U / g. Using soluble starch as a s...

Embodiment 3

[0079] Embodiment 3, a kind of preparation method of immobilized pectinase-glucoamylase, carries out following steps successively:

[0080] The preparation and activation process of the sodium alginate / graphene oxide gel beads in step 1) and step 2) are the same as in Example 1.

[0081] 3), immobilization of pectinase and glucoamylase:

[0082] The preparation of mixed enzyme liquid is the same as embodiment 1.

[0083]Take 1g of activated sodium alginate / graphene oxide pellets in a 50ml Erlenmeyer flask, add 15mL of mixed enzyme solution, shake and react in a water bath at 45°C for 30min, rinse repeatedly with deionized water for 3 times, and filter to obtain co-immobilized fruit Glucoamylase - Glucoamylase. Using pectin as the substrate, the absorbance of the reactant was measured at 540nm by DNS method, and the pectinase activity in the co-immobilized enzyme was calculated to be 1207.20±31.13U / g. Using soluble starch as a substrate, the absorbance of the reactant was me...

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Abstract

The invention discloses a method for preparing immobilized pectinase-glucoamylase. The method comprises the following steps: activating sodium alginate / graphene oxide gel beads (prepared by adopting a gel method) by adopting N, N'-dicyclohexyl carbodiimide (DCC) / N-hydroxysuccinimide (NHS), thus obtaining activated beads with the activated carboxyl, and coupling pectinase and glucoamylase mixed enzyme to the beads by adopting amido bonds, thus obtaining the immobilized pectinase-glucoamylase with high vitality. The invention further discloses a method for processing clear fructus cucurbitae-fructus crataegi compound juice by adopting the immobilized pectinase-glucoamylase prepared by adopting the method provided by the invention. The method for processing the clear fructus cucurbitae-fructus crataegi compound juice comprises the following steps: selecting raw materials (fructus cucurbitae and fructus crataegi), washing, blanching, carrying out pulping, carrying out enzymolysis treatment by adopting the immobilized pectinase-glucoamylase, carrying out filtering, carrying out centrifugalizing, carrying out sterilizing, and carrying out aseptic packaging, thus obtaining the clear fructus cucurbitae-fructus crataegi compound juice.

Description

technical field [0001] The invention belongs to the technical field of food processing, and discloses a preparation method of immobilized pectinase-glucoamylase using sodium alginate / graphene oxide pellets as a carrier and a processing method applied to clarified pumpkin-hawthorn compound juice. Background technique [0002] Pumpkin and hawthorn are relatively rich in nutrients, and the nutrients contained in them are beneficial to the human body. The compound fruit and vegetable juice drink made from pumpkin and hawthorn is a good health product. Pumpkin and hawthorn are rich in pectin and starch substances. During the production of pumpkin-hawthorn compound fruit and vegetable juice, the pulp fragments and dissolved pectin and starch substances often cause turbidity and precipitation during storage of the fruit and vegetable juice. Cause the deterioration of fruit and vegetable juice quality, obviously shorten the storage period of product. [0003] Pectinase is the most...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N11/18C12N11/14C12N11/10C12N11/04A23L2/04A23L2/84A23L2/72
CPCA23L2/04A23L2/72A23L2/84C12N11/10C12N11/14C12N11/18
Inventor 周涛代晓艳
Owner ZHEJIANG GONGSHANG UNIVERSITY
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