CS273060B1 - Method of fruit juices clarification - Google Patents
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- CS273060B1 CS273060B1 CS447288A CS447288A CS273060B1 CS 273060 B1 CS273060 B1 CS 273060B1 CS 447288 A CS447288 A CS 447288A CS 447288 A CS447288 A CS 447288A CS 273060 B1 CS273060 B1 CS 273060B1
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Vynález sa týká sposobu čírenia ovocných štiav posobením pektolytiokých enzýmov.The invention relates to a method of clarifying fruit juices by implanting pectolytic enzymes.
čerstvé Stavy, získané lisováním ovooia sá kalné, lebo obeabujú vedla zložiek tvoriaoioh pravé roztoky tiež koloidné látky a dispergované časti ovocných tkaní. Disperzia zákalu je udržiavaná přítomnými pektínovými látkami, ktoré posobia ako ochranné koloidy. Preto sa šťávy obtiažne filtrujá a aj přefiltrovaná šťava je kalná, alebo sa dodatočna zakaluje. Odstránanie týchto zákalov sa dosiahne degradáciou pektínových látok. Doteráz používané sposoby čírenia ovocných štiav pektolýzou sa zakladajá na degradécii pektínových látok posobením pektolytiokých enzýmov mikrobiálneho původu, ktoré sa pridávejá priamo do ovoonej šťávy vo formě roztoku, alebo ako pevné látky, ktoré sa v Stave rozpáštajá (v. Kyzlink: 0 áčinnosti filtračních enzymů při pektolyse ovocných šťáv. Průmyslové vydavatelství, Praha, 1950, V. Kyzlink: Základy konsarvace potravin. SNTL Praha, 1970). Po rozštiepení pektínu kalové látky vyvločkujů. a v číraj šťava sedimentujů. Odstraňujá aa zvyČajne filtráciou.The fresh conditions obtained by pressing are largely opaque because, in addition to the constituents of the true solutions, colloidal substances and dispersed portions of fruit tissues also contain. The turbidity dispersion is maintained by the pectin substances present which act as protective colloids. Therefore, the juices are difficult to filter and the filtered juice is cloudy or additionally cloudy. The removal of these hazes is achieved by degrading the pectin substances. The methods used to clarify fruit juices by pectolysis so far are based on the degradation of pectin substances by the deposition of pectolytic enzymes of microbial origin, which are added directly to the fruit juice in the form of a solution, or as a solid which dissolves in the state (at kyzlinkra). Industrial Publishing House, Prague, 1950, V. Kyzlink: Basics of Food Conservation (SNTL Prague, 1970). After cleavage of pectin sludge substances flocculate. and the clear sediment juice. Removes aa usually by filtration.
Nevýhodou tohoto sposobu čírenia ovocných štiav je, že sa pri aplikácii rozpustných pektolytiokých enzýmov doBtávajá do Stavy tiež kontaminanty přítomné v enzymových preparátooh, ktoré nie je možné zo štiav odstránit'. Tieto možu měnit* arórnu a chuť štiav, připadne vyvolat’ alergická reakoiu u citlivějších konzumentov. Ďalšou nevýhodou je, že enzým sa može použit len jednorázové a že proces-čírenia sa uskutečňuje v niekoťkých samostatných operáciach. Tieto nevýhody sá obeone odstránené pri použití enzýmov zakotvených na nerozpustné nosiče, lebo tieto možu byť po dosiahnutí žiadaného stupňa degradáeie pektínových látok zo šťávy bezozbytku odstránené a znovu použité. Podmienkcu úspěchu tohoto čírenia ovoonej Stavy je pevné zakotvenie enzýmu na nosiči a dostatočná stabilita imobilizovaných preparátov.A disadvantage of this method of clarifying fruit juices is that, when the soluble pectolytic enzymes are applied, contaminants present in the enzyme preparations which also cannot be removed from the juices also become available. These can alter the flavor and flavor of the juices, possibly causing allergic reakoia in more sensitive consumers. A further disadvantage is that the enzyme can be used only once and that the clarification process is carried out in several separate operations. These disadvantages are overcome by the use of enzymes anchored to insoluble carriers, since these can be completely removed and reused after reaching the desired degree of degradation of the pectin substances from the juice. A precondition for the success of this clarification is the firm anchoring of the enzyme to the carrier and sufficient stability of the immobilized preparations.
Pri doteráz známých spoBoboch čírenia ovocných Štiav aplikáciou imobilizovaných pektolytiokých enzýmov sa používali anzýmové preparáty, v ktorých boli enzýmy viazané na polymérne nosiče - polyvinylchlorid, polyaminostyrén, polyakrylovú kyselinu (L. S. Young: PhD Thesis, Cornell Uhiv., Ithaca, USA, 1976, P. Lozeno, A. Manjón;To date, known methods of clarifying fruit juices by the application of immobilized pectolytic enzymes have used anzyme preparations in which the enzymes were bound to polymeric carriers - polyvinyl chloride, polyaminostyrene, polyacrylic acid (LS Young: PhD Thesis, Cornell Uhiv, 1976, I, Cornell Uhiv. Lozeno, A. Manjon;
P. Romojaro; M. Cánovas; J. L. Iborra: Biotechnol. Lett. 9, 875-880 (1987), alebo na kolagénový film (Μ. I, Sheiman: PhD Thesis, Rutgers Univ., New Brunswick, USA, 1974). Hevýhodou týchto sposobov čírenia ovocných štiav je, že sa na imobillzované enzýmy zachytávajá kaly zo štiav, čo má za následok zníženie účinnosti enzýmov a pri ich aplikácii v kolonách zvyšovanie tlaku v stípci imobilizovaného enzýmu, znižovanie prietokovej rýchlosti a nakoniec nepriepustnosť stípca. Pri aplikácii imobilizovaného enzýmu v miešanej suspenzii sa zachytený kal po ukončeni procesu len ťažko odstraní z vrstvy imobilizovaného preparátu. Tieto nevýhody sá eliminované pri použití tubulárneho reaktora na báze polyvinylohloridu (L. S. Young: PhD Thesis, Cornell Univ., Ithaca, USA, 1976), ale výkon tohoto reaktora je v důsledku malého aktívneho povrchu velmi nízký.P. Romojaro; M. Cánovas; J. L. Iborra, Biotechnol. Lett. 9, 875-880 (1987), or for collagen film (ΜI, Sheiman: PhD Thesis, Rutgers Univ., New Brunswick, USA, 1974). The disadvantage of these methods of clarifying fruit juices is that the sludge is collected from the juices on the immobilized enzymes, which results in a decrease in the efficiency of the enzymes and, when applied to the columns, increasing pressure in the immobilized enzyme column, reducing flow rate and ultimately impermeability. When the immobilized enzyme is applied in a stirred suspension, the trapped sludge is difficult to remove from the immobilized preparation layer after completion of the process. These disadvantages are eliminated using a polyvinyl chloride based tubular reactor (L.S. Young: PhD Thesis, Cornell Univ., Ithaca, USA, 1976), but the performance of this reactor is very low due to the small active surface.
Uvedené nedostatky sá odstránené čířením ovocných štiav podlá vynálezu, ktorého podstatou je, že sa na ovocná šťávu působí pri teplote 15 - 45 °C preparátom pektolitickýoh enzýmov (pektinázou) s aktivitou polygalakturonázy, pektínesterázy, připadne pektínlyázy ireverzibilne imobillzovaným na nosič tvořený keramickým materiálom v tvare krážkov, povrohovo aktivovaným 3-aminopropyl skupinami alebo 3-(2^3*-epoxypropoxy)propyl skupinami až do doslahnutia zníženie viskozlty šťávy na 40 až 25 %. Podlá typu enzýmu sa doba posobenia pohybuje od 2 do 20 h. Tieto nosiče a imobillzované pektolytioké enzýmy je možné lahko připravit* (A.O. 258637, A.O. 256856, A. 0.256857, A.O. 254289).The above-mentioned drawbacks are eliminated by clarification of fruit juices according to the invention, which is based on the fact that the fruit juice is treated at 15 - 45 ° C with a preparation of pectolitic enzymes (pectinase) with polygalacturonase activity, pectinesterase or pectinlyase 3-aminopropyl groups or 3- (2,3-epoxypropoxy) propyl groups until the viscosity of the juice is reduced to 40 to 25%. Depending on the type of enzyme, the duration of shedding is from 2 to 20 h. Such carriers and immobilized pectolytic enzymes are readily prepared (A.O. 258637, A.O. 256856, A. 0.256857, A.O. 254289).
Výhodou sposobu čírenia ovooných štiav podťa vynálezu je, že vysoká stabilita zakotvenia enzýmu umožňuje dlhodobé kontinuálně, alebo mnohonásobné opakované použitia bez toho, že by sa uvoťňovala ktorákolvek zo zložiek enzýmového preparátu do šťávy a že by sa v priebehu procesu trvalejšie na imobllizovaný enzým zachytávali kaly a týmAn advantage of the method of clarifying fruit juices according to the invention is that the high stability of enzyme anchoring allows long-term continuous or multiple re-use without releasing any of the components of the enzyme preparation into the juice, and that sludge is trapped more permanently on the immobilized enzyme and team
CS 273060 Bl znižovala účinnost' zakotvených enzýmov. Vysoká mechanická pevnost' a výborné* hydrodynamické vlastnosti nosiča, na ktorom ja viazaný enzým umožňujú aplikáciu v koloně 1 za vyšších prietokových rýchlostí bez toho, že by sa zvyšoval tlak a znižoval prietok šťávy v stípoi.CS 273060 B1 reduced the efficacy of the anchored enzymes. The high mechanical strength and excellent hydrodynamic properties of the support on which the enzyme is bound allow application in column 1 at higher flow rates without increasing the pressure and reducing the flow rate of the juice in the stem.
V ňalšom je vynález bližšie objasněný na príkladoch, které však jeho rozsah neobmedzujú.In the following, the invention is illustrated by the following non-limiting examples.
Příklad 1Example 1
Pektináza a aktivitou polygalakturonázy, pektíneaterázy a připadne tiež pektínlyázy imobilozovaná na keramické krúžky aktivované 3-aminopropyl skupinami aa naplní do kolony opatrenej na spodněj časti sleťkou s otvormi o priemere nepresahujúcom veíkosť krúžkov. Kolonou sa potom nechá pretekať ovocná štava určená na čírenie a to rýchlosťou, pri ktorej je štava v styku a imobilizovaným enzýmom po dobu potřebná na dosiahnutie zníženla jej viskozlty na 30 %. Kaly vyvločkované v Stave počas styku s imobilizovaným enzýmom a po přetečení kolonou sa oddelia obvyklým sposobom.Pectinase and polygalacturonase activity, and pectin lyase, and optionally also pectin lyase immobilized on ceramic rings activated with 3-aminopropyl groups and packed into a column provided with a bottom with a diameter hole not exceeding the size of the rings. The fruit juice to be clarified is then passed through the column at a rate at which the juice is in contact with the immobilized enzyme for a period of time required to reduce its viscosity to 30%. The sludges flocculated in the state during contact with the immobilized enzyme and after column overflow were separated in the usual manner.
Příklad 2Example 2
Pokus opísaný v příklade 1 sa opakuje s tým rozdielom, že sa použije imobilizovaný enzýmový preparát,v ktorom Je pektináza s aktivitou polygalakturonázy, pektínesterázy a připadne tiež pektínlyázy imobilizovaná na keramické krúžky povrchovo aktivované 3-(2^3'-epoxypřopoxypropyl) skupinami.The experiment described in Example 1 is repeated except that an immobilized enzyme preparation is used in which pectinase with polygalacturonase activity, pectin esterase and optionally also pectin lyase immobilized on ceramic rings with surface activated 3- (2 ', 3'-epoxypropoxypropyl) groups.
Příklad 3Example 3
Pektináza s aktivitou polygalakturonázy, pektíneaterázy a připadne tiež pektínlyázy imobilizovaná na keramické krúžky povrohovo aktivované 3-aminopropyl skupinami, alebo 3-(2,'3'-epoxypropoxy)propyl skupinami sa suspenduje v ovocnej Stave. Systém sa vhodným sposobom mleme premlešava. Keň viskozlta šťávy klesne na 30 %, štava sa z nádoby vypustí a nechá sa stáť pri teplote 20 °C, pokým z nej nevyvločkojú kaly. Potom sa Číra štava oddali obvyklým sposobom.Pectinase with polygalacturonase activity, pectineaerase and optionally also pectin lyase immobilized on ceramic rings at the surface activated by 3-aminopropyl groups or 3- (2,3'-epoxypropoxy) propyl groups is suspended in the fruit state. The system is ground in a suitable manner. When the viscosity of the juice drops to 30%, the juice is drained from the container and allowed to stand at 20 ° C until sludge has floated. Then the Chinese juice was committed to the usual ways.
Štava čířená postupmi opísanými v príkladoch neobsahuje Žladne zákaly, ani cudzo.rodé látky z použitého enzýmového preparátu.The juice clarified by the procedures described in the Examples does not contain any turbidity or foreign substances from the enzyme preparation used.
Vynález može najsť uplatnenle predovšetkým v potravinárstve.The invention can be applied particularly in the food industry.
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CS447288A CS273060B1 (en) | 1988-06-27 | 1988-06-27 | Method of fruit juices clarification |
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CS447288A CS273060B1 (en) | 1988-06-27 | 1988-06-27 | Method of fruit juices clarification |
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CS273060B1 true CS273060B1 (en) | 1991-03-12 |
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