酶解—发酵偶联柑橘脱囊衣工艺的研究

酶解脱囊衣用于柑橘片罐头生产是替代酸碱脱囊衣节水降耗的研究重点,但是采用酶解工艺生产成本高、脱囊衣后废水中有机质的排放量并没有降低。脱囊衣后废水中含有果胶、纤维素等,以此为基质筛选得到一株高产果胶酶的菌株黑曲霉,通过试验得到优化后的发酵条件为脱囊衣废水中加入0.5%明胶为氮源,接种量6%,pH 7.0,28℃,48 h果胶酶酶活可达到9.32×103U.mL-1。发酵产生的果胶酶可提供相当于原料2倍以上的柑橘脱囊衣,该研究提供了一条成本低,污染小的酶解脱囊衣清洁工艺。

Coupling process of taking off citrus segment membrane with enzyme fermentation

Enzymatic process was the main emphasis in replacing the acid-base method to take off the citrus segment membrane in citrus cans production.However,the cost of the enzymatic process was high and the amount of organic compounds of waste water discharged did not decrease.One stain of Aspergilluse niger with high pectinase yield was screened out using the segment membrane of citrus as the single carbon source.The optimal fermentation conditions for pectinase were found as follows: pH=7,28℃,0.5% glutin as nitrogen source,6% inoculation amount.The activity of the enzyme in fermentation liquor could reach 9.32×103 U·mL-1.The enzyme produced from the membrane fermentation could take off the citrus over 2 times as the original weight.The process provided a low pollution and low cost way of taking off citrus segment membrane.