普鲁蓝酶逆向合成麦芽糖基β-环状糊精  

Synthesis of Maltosyl(α-1→6)β-cyclodextrin through the Reverse Reaction of Pullulanase

作　　者：崔波[1] 金征宇[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品科学》2005年第12期128-131,共4页Food Science

基　　金：江苏省自然科学基金资助项目(BK2004018)

摘　　要：以麦芽糖和β-环状糊精作为底物,利用酸性普鲁蓝芽孢杆菌普鲁蓝酶的逆向合成作用合成麦芽糖基β-环状糊精。产物经纸色谱、HPLC和IR进行鉴定并用纸色谱对其分离纯化。对可能影响麦芽糖基β-环状糊精合成的pH、反应温度、加酶量、麦芽糖与β-CD的摩尔比、底物浓度及反应时间等各因素分别作了单因素实验,确定最佳反应条件为温度70℃,pH值4.5,麦芽糖和β-环状糊精摩尔比为12:1,底物浓度80%～85%,加酶量200U/gβ-CD,反应时间60h。Maltosyl（ α-1 →6）β -cyclodextrin was synthesized from maltose and β-cyclodextrin, by using Bacillus acidopullulyticus pullulanase.The reaction product was determined by HPLC, IR and paper chromatography. Mal-β -CD has been separated by paper chromatography. The factors which affect the formation of Mal- β-CD have been studied and the optimum conditions were got as follows： 200U/g β -CD of enzyme, molar ratio of maltose to β -CD as 12：1, a substrate concentration of 80%-85%, the pH of reaction mixture as 4.5, reaction temperature at 70℃ and reaction time 60 hours.

关 键 词：麦芽糖 Β-环状糊精 麦芽糖基β-环状糊精 普鲁蓝酶 

分 类 号：TS245.5[轻工技术与工程—制糖工程]