摘要
研究了微生物发酵法制备单宁酶及其对茶提取液澄清化的催化动力学。结果表明：以10％浓度的茶提取液，加入3％的单宁酶液，在35℃、pH6．0的条件下反应速率最佳，其催化动力学方程为：
The preparation of tannase in Aspergillus niger 9701 and it's kinetics on clarification of tea extracts were studied. The results were as bellow: the highest velocity at 1% tea extracts, 3% tannase addition, temperature 35℃ and pH6. 0. The catalytic kinetics equation was as follow:
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第9期5-8,共4页
Food Science
关键词
茶饮料
单宁酶
澄清
动力学
Tea extracts Tannase Clarification kinetics
