Abstract: The conditions and effects of clarifying four kinds of fruit juices with immobilized pectinase were studied.The results showed that the immobilized pectinase has a distinct clarification effect on citrus,apple,pear and plum juices. Both emzyme activity and pervious efficiency to light retained up to 80% after reacting more than 20 times with immobilized pectinase in citrus juice. The optimum reaction conditions of citrus juice were as follows:juice concentration 50%,pH 3.0~3.5,reaction temperature 45~50℃,reaction time 2 h,immobilized pectinase dosage 0.05 g/ml juice,clarification time 20 h.

Key words: Immobilized pectinase, Fruit juice, Pervious efficiency to light

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%;pH 3.0~3.5;温度45~50℃;反应时间2小时;酶量每毫升果汁0.05 g固定化果胶酶;澄清时间20小时。

关键词: 固定化果胶酶, 果汁, 透光率