University of Hatay Mustafa Kemal, Faculty of Arts & Sciences, Department of Chemistry, 31040 Hatay, Turkey.
University of Hatay Mustafa Kemal, Faculty of Arts & Sciences, Department of Chemistry, 31040 Hatay, Turkey.
Food Chem. 2023 Jan 1;398:133900. doi: 10.1016/j.foodchem.2022.133900. Epub 2022 Aug 9.
In this study, the use of co-immobilized amylase, pectinase and cellulase enzymes for clarification of apple, grape and pear juices were investigated. Four different co-immobilization method was applied and the highest activity was observed for co-immobilized enzymes onto silica gel. The effect of the enzyme units used in the co-immobilization, reaction temperature and time on turbidity and reducing sugar concentration were optimized by Response Surface Methodology (RSM) via Design Expert Software 8.0.7.1. applying 3-factor Box-Behnken design. Co-immobilized samples were reacted with the substrate solution in batch type and feedback packed bed column reactors and according to turbidity and reducing sugar concentration values, batch reactor efficiency was found to be higher. Finally, freshly squeezed apple, pear and grape juices were interacted with co-immobilized enzymes in the batch reactor system, and turbidity and reducing sugar concentrations were monitored over time. Changes were also observed in antioxidant activities depending on the enzyme treatment.
本研究考察了共固定化淀粉酶、果胶酶和纤维素酶在澄清苹果、葡萄和梨汁中的应用。应用了四种不同的共固定化方法，发现共固定化酶到硅胶上具有最高的活性。通过响应面法（RSM），应用 Design Expert Software 8.0.7.1 的 3 因素 Box-Behnken 设计，优化了共固定化酶中使用的酶单位、反应温度和时间对浊度和还原糖浓度的影响。共固定化样品在分批和反馈填充床柱式反应器中与底物溶液反应，根据浊度和还原糖浓度值，发现分批式反应器的效率更高。最后，将新鲜压榨的苹果、梨和葡萄汁与共固定化酶在分批式反应器系统中相互作用，监测浊度和还原糖浓度随时间的变化。根据酶处理，抗氧化活性也发生了变化。
