• 作者： 江文章; 林岱燕; 李明智
• 作者服務機構： 國立臺灣大學食品科技研究所
• 中文摘要： 食品加工用酵素愈來愈受重視，其需求量也愈來愈多。為了能夠廉價且大量地供給日漸增加的酵素需求量，尋找適當方法以能迅速且有效地從微生物培養液中分離出有用酵素乃是當務之急。本實驗是以七種代表性的食品加工用酵素為對象，探討氣泡分離法應用於酵素的氣泡分離之可行性。首先測定氣泡分離過程中總蛋白質與酵素活性的除去率，以尋求能夠氣泡分離的酵素；其次從酵素與氣泡間的吸附平衡觀點，測定酵素的吸附變數值，並比較其分離效率，所得到的具體結果是： (1)澱粉分解酵素、轉化酵素、微生物蛋白分解酵素，以及微生物凝乳酵素等四種酵素不易氣泡分離；但纖維素分解酵素、鳳梨莖蛋白分解酵素，以及脂肪分解酵素等三種則較易氣泡分離。 (2)三種較易氣泡分離的酵素的氣泡吸附平衡，都可用 Langmuir 吸附等溫式來表示。比較三者的吸附變數值得知，分離效率的大小依次是：纖維素分解酵素、脂肪分解酵素、鳳梨莖蛋白分解酵素；然而本法能否應用於實際培養液中酵素的分離濃縮，尚需進一步探討。
• 英文摘要： The utilization of enzymes in food proces-sing is becoming more and more important. Inorder to meet the increasing market demand,and also to lower the price of the enzymes, itis urgently necessary to find out a more efficientseparation method to recover the enzymes fromtheir microbial cultures. Seven kinds of foodenzymes are selected and the feasibility of theseparation of them by bubble separation is stu-died. In order to find out which enzymes canbe separated efficiently by bubble separation, weanalyzed the percentage of protein removed andenzyme activity removed during bubble separa-tion. We also studied the adsorption equilibriumbetween enzymes and air bubbles for calcula-ting the adsorption parameters. The results areas follows: (1)α-amylase, invertase, microbial proteaseand microbial rennet cannot be easily separatedby bubble separation, yet cellulase, stem bro-melain and lipase can. (2) the adsorption equilibrium of the threeseparable enzymes can be represented by Lang-muir adsorption isotherm; by comparing theiradsorption parameters, the decreasing order ofseparation efficiency is cellulase, lipase and stembromelain. However, it is necessary to furtherstudy the separation of food enzymes to confirmthe applicability of bubble separation for mic-robial cultures.
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