Extraction,enzymatic properties and application of laccase from Pleurotus citrinopileatus residue
[Objective]Explore a low-cost laccase preparation method that can be used for juice clarification.[Methods]The extraction method,optimal reaction conditions and preparation conditions of enzyme powder were optimized,and the prepared laccase powder was applied to blueberry juice clarification.[Results]The optimal extraction conditions for laccase were as follows:citric acid buffer with pH 4.8,solid-liquid ratio of 1∶5(g/mL),extraction temperature of 50℃,and extraction time of 4 h.The optimal conditions for laccase reaction were as follows:reaction temperature 30℃,pH 4.8,Cu2+concentration 10 mmol/L,Mn2+concentration 5 mmol/L.The optimal conditions for the preparation of enzyme powder were as follows:maltodextrin and skimmed milk powder were mixed as drying aids according to the mass ratio of 1∶1,the air inlet temperature was 140℃,and the feed flow rate was 160 mL/h.The degradation rate of total phenols of blueberry was as high as 63.5%under the conditions of laccase dosage of 6 U/10 mL,enzymatic hydrolysis temperature of 55℃and enzymatic hydrolysis time of 120 min.[Conclusion]Laccase extracted from the residue of Ulmus lum mushroom using an optimal process can be used for the clarification of blueberry juice.
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