Selective Removal of Glucoamylase from unpasteurized sake materials
Selective Removal of Glucoamylase from unpasteurized sake materials
复制标题
从未经巴氏消毒的清酒原料中选择性去除葡糖淀粉酶
DOI：
10.1080/10826076.2012.692145
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发表时间：
2013
期刊：
影响因子：
--
通讯作者：
M.Kunitake
中科院分区：
文献类型：
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作者：
M. Sakata;F. Kurogi;K. Kai;M.Kunitake
为了选择性吸附未经高温消毒的清酒原料中的葡萄糖淀粉酶（GA），将阳离子或阴离子官能团固定在纤维素球（Cellufine）上制备了各种聚合物球。在模拟清酒（GA 500µg mL−1，乙醇20 vol%， pH 4）的条件下，曲霉种GA (As-GA) （pI 3.5）被阴离子交换容量（AEC）为0.5-1.3 meq g−1的阳离子纤维素强吸附，而赤霉素(trhizopussp。GA （pI 6.5）被阴离子吸附剂强吸附，阳离子交换容量为0.3 ~ 1.1 meq g−1。阳离子纤维素的As-GA选择性与表观pKa（pKa,app）有关，而与AEC无关。在清酒模型溶液（GA 250µg ml−1，乙醇20 vol%，醋酸缓冲液0.016 M, pH 4）中，cellulose -poly（乙烯亚胺）（pKa,app7.9, AEC 0.4 meq g g−1）能有效吸附as -GA(>99%)，但它也吸附有机酸，如乙酸。相反，聚纤维素（ϵ-lysine） （pKa, app7.3-7.4, AEC 0.6-1.0 meq g−1）选择性地去除清酒模型溶液中的As-GA，而不吸附有机酸；as - ga残留浓度小于1%，有机酸作为总酸度的回收率大于99%。
To selective adsorption of glucoamylase (GA) from the raw materials of the unpasteurized sake, various polymer beads were prepared by immobilization of cationic or anionic functional groups onto cellulose beads (Cellufine). Under conditions which mimic sake (GA 500 µg mL−1, ethanol 20 vol%, pH 4),Aspergillusspecies GA (As-GA) (pI 3.5) was strongly adsorbed by cationic Cellufines with anion-exchange capacity (AEC) of 0.5–1.3 meq g−1, butRhizopussp. GA (pI 6.5) was strongly adsorbed by anionic adsorbents with cation-exchange capacity of 0.3–1.1 meq g−1. The As-GA selectivity of the cationic Cellufines depended on their apparent pKa(pKa,app) but not necessarily on their AEC. The Cellufine-poly(ethyleneimine) (pKa,app7.9, AEC 0.4 meq g−1) was effective at adsorbing As-GA (>99%) in a sake model solution (GA 250 µg ml−1, ethanol 20 vol%, 0.016 M acetate buffer, pH 4), but it also adsorbed organic acid, such as acetic acid. By contrast, Cellufine-poly(ϵ-lysine) (pKa,app7.3–7.4, AEC 0.6–1.0 meq g−1) selectively removed the As-GA from the sake-model solution without adsorption of the organic acid; the residual As-GA concentration was lower than 1%, and the recovery of organic acid was more than 99% as total acidity.