| 摘要 |
By means of a novel process for enzymatic elimination of oxygen, the colour changes and flavour changes occurring in foods and confectionery are prevented and the storage life is extended. Oxygen is reacted in the presence of oxalate using oxalate oxidase to give carbon dioxide and hydrogen peroxide: O2 + oxalate @ 2 CO2 + H2O2 A possible subsequent reaction by catalase gives the following overall reaction: 1/2 O2 + oxalate @ 2 CO2 + H2O Oxalate oxidase can be added with or without oxalate direct to beverages such as fruit juices, beers, wines etc. but also, inter alia, to mayonnaises, toothpastes and chewing gums. The majority of systems show a pH favourable for the activity of oxalate oxidase of between 2.5 and 6.5. Oxalate oxidase is thermally stable up to more than 80 DEG C. By this means, protection against oxidative influence is possible even during pasteurisation. Many beverages contain the required substrate oxalate, so that after addition of oxalate oxidase, not only an elimination of the oxygen but also of the often undesirable oxalate is achieved. The process is also suitable for sugar-free media. |
