Post-treatment process for acidic pectinase with stable enzyme activity

Abstract

The invention belongs to the technical field of biological enzyme preparations, and particularly relates to a post-treatment process for acidic pectinase with stable enzyme activity. The post-treatment process for the acidic pectinase with the stable enzyme activity comprises the following operation steps: (1) pre-treating feed liquid, wherein distilled water and solid acidic pectinase crude product powder are uniformly stirred; (2) adjusting a pH value to be between 3.5 and 4.5; (3) adjusting the pH value to be between 4.5 and 5.5; (4) adjusting the pH value to be between 3.5 and 4.5; (5) filtering a mixed solution obtained in step (4) by adopting a plate frame and performing ultra-filtration concentration; and (6) adding a carrier into the mixed solution obtained in step (5), mixing andperforming spray drying to obtain solid acidic pectinase with the stable enzyme activity. The acidic pectinase prepared by adopting the preparation method has relatively high enzyme activity in the same condition, is relatively short in production cycle, and can be applied to feed industry and fruit juice industry.

Description

technical field [0001] The invention belongs to the technical field of biological enzyme preparations, in particular to an acid pectinase post-treatment process with stable enzyme activity. Background technique [0002] Pectinase refers to the general term of a group of enzymes that can synergistically decompose pectin. Pectinase has a wide range of uses and can be well applied in many fields. For example: in the fruit processing industry, acid pectinase can destroy the stability of the suspended matter in the juice, make it coagulate and precipitate, the juice is clarified, and the viscosity of the juice is reduced; in the feed production industry, it can reduce the viscosity of the feed and promote the feed in Digestion and absorption in the digestive tract of animals. With the adjustment of the national agricultural industry structure, the fruit juice and fruit wine industry has developed rapidly. As an important enzyme preparation for fruit juice processing, acid pectin...

AI Technical Summary

Problems solved by technology

It can be seen that the overall enzyme activity loss ratio of acid pectinase is relatively large when placed under normal temperature conditions.

It is usually used to add stabilizers and preservatives in the process of producing acid pectinase to meet the requirements of high enzyme activity of the product. At present, this technology has become mature, but in the process of refined reprocessing of crude acid pectinase, for acidic pectinase However, there are few reports on the impact of environmental pH changes in the post-treatment process of crude pectinase on the enzyme activity of the final refined acid pectinase product.

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