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題名:利用固定化木瓜蛋白?和鳳梨蛋白?防止啤酒冷寒混濁之研究     (62點)
Studies on the Utilization of Immobilized Papain and Bromelain for Beer Chillproofing
著者:王志傑(Jyh-Jye Wang) ;林聖雄(Sheng-Hsiung Lin) ;潘子明(Tzu-Ming Pan)
出版地區:台灣
出版城市:屏東縣
學科:人文綜合 ; 社科綜合
關鍵字:beer chillproofing ; bromelain ; papain ; immobilization ; turbidity ; haze formation
刊名:大仁學報
頁碼:225-255
語言:繁體中文
摘要: 中文摘要PDF ; 英文摘要PDF

以CM-cellulose、DEAE-cellulose和naturalcellulose為搶體,戌二醒i為架構劑,固定木瓜蛋白鷗和風梨蛋白醋,結果發現以酬-cellulose之效果較佳,其國定方法為;在4°C及pH5.2或pH4.2下,加入5ml1.00%或0.25%戊二闡溶液及20ml1.00mg/m;L木瓜蛋白臨溶液或0.50呵Iml鳳梨蛋白酪溶液,一起攪拌60分鐘,固定車至于別為22.93%和14.49%0 固定化醇素之最適作用pH只有固定於CM-cellulose和naturalcellulose之鳳梨蛋白~~tb可溶性鳳梨蛋白面高,其餘並無太大差別D最適作用溫度除固定在DEAE-cellulose上之鳳梨蛋白臨和可溶性鳳梨蛋白鷗相同外,其餘均較高o所有固定化酵素之熟穩定性皆此可溶性酵素高o固定於CM-cellulose與DE矩-cellulose之酵素對pH不穩定o固定化酵素在4°C下濕潤儲存經三個月後,酵素活性喪失約20%0回定化酵素之Km值均比可溶性酵素高,而水解基貫之最大連度(Vmax)均比可溶性酵素低o 以填充床反應器在啤酒流速30ml/h下防止啤酒冷寒混濁效果最適當,以固定於CM-cellulose之木瓜蛋白酪和鳳梨蛋白酪各取5gt智句混合,防止啤酒冷寒混濁效果最好,可使濁度由.H3F.T.U.降至349F.T.此,也將分子量大於8,000的蛋白質含量由佔啤酒42.76%游至13.10%0取固定化木瓜蛋白酪和風梨蛋白臨混合,經連續作用10天後,固定於CM-cellulose之飽酵素殘存活性約46%'固定於DEAE-cellulose之飽酵素殘存活性約45%,固定於naturalcellulose之飽醇素殘活性41.7%'仍均有防止啤酒冷寒混濁之效果。
Papain and bromelain were immobilized on CM -cellulose, DEAE -cel lulose and natural cellulose supports using glutaraldehyde as crosslinking agent. CM -cellu lose was more effecti ve support for enzyme immobi lization than others . The opti mum immobilization conditions for Papain(or bromelain )were mixing 5 mL 1.009,6 (or 0.25 9,6 )glutaraldehyde and 20 mL 1.00 mg/ mL (or 0.50 mg/mL) enzyme solut ion at 4 ‧C and pH 5.2 (or ‧4 .2 )and stirring for one hour. The i mmobili zation percent age for papain and bromelain were 22.9396 and 14.499,6 , resp ecti vely. The optimal .pH' s for reaction of bromelain immobi lized on CM-cel lulose and natural cellulose were higher than that of sol uble enzyme , and others were about the same. The optimal temperatures for reaction of i mmobi l ized enzymes were higher than those of soluble enzymes, except bromelain immobi li zed on DEAEcel lulose,Thermostabi lities of immobili zed enzymes were al l higher than those of respe~tive soluble enzymes. The pH stabilities of immobili zed enzymes on CMcellulose and DEAE-cel lulose were very poor. The immobiliz'ed enzymes lost about 209,6 of activity af t er storage at 4‧C for three months. The Km Values of the i mmobi l ized enzymes were higher than the resp ective solubl e enzymes, but the Vmax values were al l lower . Beer chillproofing can be operated by passing beer t hrough the packed bed column at a f low rate of 30 mL/h. When the mixture of 5 g i mmobili zed papain and 5 g immobilized bromelain both o~ CM-cel lu lose were used for beer chill proofing, t he best result was obtained. The t ur bidi t y of beer was decreased from 913 F. T. U. to 349 F. T. U. and the content of protein with mol ecular weight higher than 8,000 daltons was decreased from 42.769,6 to 13.1096. After the mixture of immobili zed papain and immobili zed bromelain were opera ted continuously f or t en days,the total residual act ivity of the enzymes immobili zed on CM -cellulose, DEAE -cellulose and natural cellulose were 46. 1, 45.0 and 41 .79,6 , respec tively . They were st i l l effective for t he prevent ation of haze f ormat ion in beer.


    

本卷期目次
大仁學報
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