The Study On The Characteristics Of Special Navel Orange Clean Processing Enzyme And Enzyme Degradation Conditions

In recent years,the navel orange juice' drinks are more and more popular in the domestic market and the development of this market has great potential.Removing capsule is a key process in deep processing of navel orange,navel orange cleaner processing useing the enzymatic degradation of navel orange,including pectinase is of crucial importance.Pectinase is a kind of enzyme which is able to decompose the pectin.Pectinase producted by microbial fermentation is the main resource.They have a wide range of applications,such as in the field of food processing,textile industry and paper making.In this research,we screened a pectinase high-yielding strain named BM from soil,improved the the pectinase production factors.Separated through centrifugation and filtering,studied the enzymatic characteristics,and application in navel orange cleaning processing.The main results are as follows:1.The purpose of this research was to screen high-yield strains of pectinase from soil,and successfully obtained a high-yield strain named BM after initial and secondary screening.Through morphological observation and molecular identification(Number: KF857541),the BM strain confirmed as Fusarium oxysporum and the phylogenetic tree was constructed.2.Optimization assays of single factor experiments and orthogonal experiments were done to estimate the secreted pectinase by the BM strain and cultural conditions which expressed highest production of pectinase were studied.The BM strain produced pectinase maximally at the condition of 1% carbon source,0.4% nitrogen source,the initial pH of 5 and 30 ? in basal medium.On the other hand,we not only can save the cost for mass production of pectinase,but also can realize the recycled clean processing.3.The study of enzyme properties showed that the pectinase produced by BM strain had the maximum enzyme activity at pH 4.0 and 40 ?.More than 80% activity of this acid pectinase was remained at pH value ranging from 4.0 to 7.0 and temperature ranging from 30 to 40 ?.These properties demonstrated that this pectinase produced by BM strain have good stabilization.4.The navel orange cleaner processing useing the pectingase wasstudied.Do the experiment of removing navel orange capsule using microbial fermentation of pectinase preparation,Optimum conditions are obtained through orthogonal experiment to optimize for: enzyme degradation time of 120 min,solid-liquid ratio of 1:2 g/m L,enzyme concentration was 4%,the pH is 4 and enzymolysis temperature of 40 ?.Therefore,the results of this study were more advantageous to navel orange enzymatic clean processing because cost reduction and quality improvement.