作　　者： ; ; ; ; ;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《食品与发酵工业》 2006年第4期46-49,共4页

摘　　要： 阿魏酸酯酶是一种新型酶制剂,在食品、饲料和造纸工业中都有着广阔的应用前景,但目前还没有工业化产品。文中研究了超滤和冷冻干燥制备阿魏酸酯酶的工艺条件,结果表明,酶液pH值为8.06时有利于酶蛋白截留;装液厚度为6mm时,酶粉剂冷冻干燥时间为24h;添加1%～2%的聚乙二醇可以保护酶液在冷冻干燥过程中不失活;阿魏酸酯酶的液体和固体产品在保存过程中均表现出了较好的稳定性。 Ferulic acid esterase is a new enzyme and shows potential application in food, feed and papermaking industry. Yet the production has not been industrialized. In this study, hollow fiber membrane was used to concentrate ferulic acid esterase and freeze-drying was used to prepare powder enzyme. The results showed that the optimal pH of ultrafiltration was 8.06 and the optimal drying time was 24 hour if the material thickness was 6 mm. It was seen that the enzyme remained active after freeze-drying when 1% - 2 % PEG was added. The activity of ferulic acid esterase was stable in storage for both liquid enzyme and solid one.

关 键 词： 阿魏酸酯酶 超滤 冷冻干燥

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]