固定化单宁的性质及其在啤酒澄清上的应用

本文研究了使用表氯醇共价结合到氮基已基纤维上的固定化单宁的性质及其在啤酒澄清上的应用。固定化单宁对蛋白质的吸附量受蛋白质溶液PH的影响,在吸附的最适PH因蛋白质的不同而不同。固定化单宁对铁离子的吸附量是每克固定化单宁(湿重)吸附6.1mg,已吸附蛋白质或铁离子的固定化单宁不影响其再对铁离子或蛋白质的吸附。在固定化单宁上吸附的牛血清白蛋白用0.001N NaOH,0.005N盐酸或3N尿素洗脱而再生。其洗脱率在80％以上。固定化单宁在4℃贮存一年,室温放置11天或在0.5N盐酸中处理7小时,其吸附力不变。用固定化单宁处理过的啤酒在4℃贮存一年不产生冷浑浊,500mg固定化单宁能澄清啤酒150ml。

CHARACTERISTICS OF IMMOBILIZED TANNIN AND ITS APPLICATION IN FINING OF BEER

In this paper, studied the characteristics of immobilized tannin by covalent binding to aminohexylcellulose with epichlorohydrin and its application in fining of beer are studied. The PH of protein solution affect the amout of protein adsorbed on immobilized tannin and the optimum pH for adsorption is different for different proteins. The amount of iron ion adsorbed, on immobilized tannin is 6.1mg/g(wet weight). Immobilized tannin which has adsorbed protein or iron ion do not affect adsorption of iron ion or protein once again, Bovine serum albumin adsorbed on immobilized tannin can be eluted by washing with sodium hydroxide (0.001N). hydrochloric acid (0.005N) or urea (3N). The recovery of bovine serum albumin is over 80％. Adsorption capability of immobilized tannin do not changed after storage for one year at 4℃ and for 11 days at room temperature or after treatment whit hydorchloric acid (0.5N) for 7 hours, In beer treated with immobilized tannin after storage for one year at 4℃ the chill hazes is not produced, The 500mg of immobilized tannin is required for fining of 150ml of beer.