包被工艺条件对植酸酶热稳定性的影响.pdfVIP

Aug. 2004 生 物 加 工 过 程 第 2 卷第 3 期 　 ·　　　40 · Chinese Journal of Bioprocess Engineering 2004 年 8 月 包被工艺条件对植酸酶热稳定性的影响 苏东海 ,刘 　萍 ,郑亚安 ,孙君社 ( 中国农业大学 　食品科学与营养工程学院生物工程系 ,北京 　100083) 摘 　要 :考察了不同种类的糖 、盐及浓度在干热及湿热的情况下对残存酶活的影响 ,通过正交实验 ,确定包被工艺 优化条件为 : 以多孔淀粉为载体 ,采用流化干燥法取得 ;包被中蔗糖的添加量为 40 mg/ g 酶 ,氯化钠包覆用量为淀粉 质量的 10 % ,明胶作外包被 ,用量为淀粉质量的 15 % ,得到包埋颗粒 ,其包埋率为 828 % ,包埋后 ,水分活度大于 035 时 ,包被酶在干热的情况下残存酶活比原酶有较大的提高 ,残存酶活提高 87 % ,湿热的情况下 ,残存酶活提高 583 % , 胃蛋白酶对其的损坏作用也明显减小 。 关键词 :颗粒化 ;植酸酶 ;稳定性 ( ) 中图分类号 :Q814 　　　　文献标识码 :A 　　　　文章编号 :1672 - 3678 2004 03 - 0040 - 06 Increased thermostability of phytase by coated conditions SU Donghai ,L IU Ping ,ZHEN G Yaan ,SUN Junshe (Department of biology ,College of Food Science and Nutritional Engineering ,China Agriculture University ,100083 　China) Abstract :The Effects of the various sugars , salts and their concentration on the relative retaining activites of phytase under the dry heat condition and the wet heat condition were investigated . Through results indicated that trehalose was more effective than sucrose , bur for economy , sucrose was still selected . The optimeal com position of coat was obtained through orthogonal tests as follows :with porous starch as the carrier , the satisfac tory adding amount was 40 mg/ phytaseg , the content of NaCl was 10 % w/ w to starch , gelatin was 15 % w/ w to starchThe coated rate is 828 %after coating , when water activity is higher than 035The relative re taining activites of coated phytase is much m