固定化タンニンによる清酒たんぱく混濁母物質の除去

概要

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Pasteurization of fresh sake at 55-65℃for 15 min causes turbidity during subsequent storing of sake, due to heat denaturation of soluble proteins. In this study, passage of fresh sake through a column(φ14.5×7.4cm) of an immobilized tannin, prepared by coupling the BrCN-activated gallotannin to aminohexylcellulose, to adsord the protein precursors of turbidity was examined. For elution of the adsorbed substances from the adsorbent, 0.5% lactic acid solution was found suitable. After passage of 108 or 144l of fresh sake the column, the adsorbates were eluted with 0.5% lactic acid solution. Then, a further 108 or 144l of fresh sake was passed through the column. After 4 repetitions of the procedure, the adsorption ability of column did not decrease. The portions of treated sake were pasteurized at 60℃ for 15 min and stored for 9 months, during which time turbidity change was examined monthly. Elimination of glucoamylase from the treated sake and decrease in the occurrence of rurbidity in the treated sake was not always correlated. Although the turbidity of the treated sake increased with stotage time, the turbidity change was small compared with that in untreated sake. From rhe results, the capacity of the immobilized tannin was estimated to be around 100l sake/l tannin, and a prectical flowsheet of the sake finning process with the immobilized tannin was proposed.
社団法人日本生物工学会の論文