期刊
INDIAN JOURNAL OF MICROBIOLOGY
卷 50, 期 -, 页码 S46-S51出版社
SPRINGER
DOI: 10.1007/s12088-010-0029-6
关键词
Aspergillus niger; Immobilized tannase; Myrobalan; Submerged fermentation; Sodium alginate
Tannase produced optimally on an agroresidue by an Aspergillus niger isolate under submerged fermentation immobilized on sodium alginate beads with 93.6% efficiency was applied for tannin removal from myrobalan/aonla (Phyllanthus emblica) juice. The pH and temperature optima of the immobilized enzyme were found to be 5.4 and 40 degrees C while the corresponding values of the soluble enzyme were 5.8 and 35 degrees C. Maximum tannin removal of 73.6% was obtained at 40 degrees C and 150 rpm in 180 min with 36.6 U/ml of immobilized enzyme while the same amount of the soluble enzyme removed 45.2% of tannin at 37 degrees C and 150 rpm in the same time period. The immobilized beads could be used repeatedly till 7th cycle with 77% efficiency. When preserved at 6 degrees C the beads retained 71.7% of enzyme activity after 60 days. Reduction in vitamin C content, which is responsible for antioxidant property of the fruit, was minimum at only 2% during the treatment.
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