摘要
利用固定化果胶酶对四种不同果汁澄清条件及效果进行研究，结果表明，固定化果胶酶澄清四种不同果汁的效果明显，其中澄清桔汁的果胶酶重复使用２０次以上，酶活力及透光率仍可维持在８０％以上，其最适反应条件是：果汁浓度５０％；ｐＨ３．０～３．５；温度４５～５０℃；反应时间２小时；酶量每毫升果汁０．０５ｇ固定化果胶酶；澄清时间２０小时。
The conditions and effects of clarifying four kinds of fruit juices with im-mobilized pectinase were studied．The results showed that the immobilized pectinase hasa distinct clarification effect on citrus，apple，pear and plum juices. Both emzyme activityand pervious efficiency to light retained up to 80％after reacting more than 20 timeswith immobilized pectinase in citrus juice. The optimum reaction conditions of citrusjuice were as follows：juice concentration 50％，pH 3．0～3．5，reaction temperature 45～50℃，reaction time 2h，immobilized pectinase dosage 0．05 g／ml juice,clarification time20h.
关键词
固定化果胶酶
果汁
澄清
果胶酶
透光率
Immobilized pectinase，Fruit juice，Pervious efficiency to light
