• 主题
高级搜索  >
历史搜索 清空历史
首页> 美国卫生研究院文献>Journal of Food Science and Technology >Production of pectinases for quality apple juice through fermentation of orange pomace
【2h】

Production of pectinases for quality apple juice through fermentation of orange pomace

机译：通过果渣发酵生产果胶酶以生产优质苹果汁

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Production of pectinases by Aspergillus niger was successfully carried out through solid state fermentation. Orange pomace was used as substrate to produce pectinases using a wild type of A. niger isolated from a rotten orange texture. Some of the important parameters affecting exo- and endo-pectinases activities such as temperature, moisture, C/N ratio were optimized. The results indicated that the produced pectinases exhibited maximum activity in temperature range of 45–55 °C and the maximum enzyme productivity occurred at 70% moisture content and C/N ratio of 10. The enzyme kinetic was studied using Michaelis–Menten and Logistic model and the equation were fitted to experimental data for both exo- and endo-pectinases activities. In evaluation of kinetic model, it was found that Monod model presented perfectly fitted with experimental data. Monod kinetic parameters (μmax and KS) for exo-pectinase activities were 771.7 μM min-1 and 31.91 mM, respectively. The Monod kinetic parameters (μmax and KS) for endo-pectinase activity were 48.19 mP min-1 and 478.3 mM,  respectively. Finally, the performances of the produced pectinases were evaluated on natural apple juice. It was confirmed that concentration of soluble sugar, clarity and viscosity of the juice and the yield of extracted juice were significantly improved by the enzymatic hydrolysis activity of pectinases.Electronic supplementary materialThe online version of this article (doi:10.1007/s13197-017-2829-8) contains supplementary material, which is available to authorized users.
机译：黑曲霉通过固态发酵成功地生产了果胶酶。橙色果渣被用作底物，使用从腐烂的橙色质地中分离出的野生型黑曲霉产生果胶酶。优化了影响外果胶酶和果胶酶活性的一些重要参数，例如温度，湿度，C / N比。结果表明，所产生的果胶酶在45–55°C的温度范围内表现出最大的活性，最大的酶生产率出现在70％的水分含量和C / N比为10的情况下。使用Michaelis–Menten和Logistic模型研究了酶动力学并且该方程适用于果胶酶和果胶酶活性的实验数据。在动力学模型的评估中，发现Monod模型呈现出与实验数据完全吻合的模型。外切果胶酶活性的单链动力学参数（μmax和KS）分别为771.7μMmin -1 和31.91 mM。果胶内切酶活性的Monod动力学参数（μmax和KS）分别为48.19 mP min -1 和478.3 mM。最后，在天然苹果汁上评估所产生的果胶酶的性能。证实果胶酶的酶促水解活性显着提高了可溶性糖的浓度，汁液的澄清度和粘度以及提取汁液的收率。电子补充材料本文的在线版本（doi：10.1007 / s13197-017-2829） -8）包含补充材料，授权用户可以使用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号