酶法生产葡萄糖基维生素C的产酶条件及转化条件优化  

The optimization of the enzyme producing condition and the transformation condition to prepare AA-2G

作　　者：黄敏[1] 裘娟萍[2] 钟莉[2] 

机构地区：[1]广东轻工职业技术学院,广州510300 [2]浙江工业大学生物与环境工程学院,杭州310014

出　　处：《中国食品添加剂》2006年第2期100-104,共5页China Food Additives

摘　　要：本课题采用单因素实验确立微生物发酵法产糖基转移酶培养基的基本成分,利用此酶催化维生素C和糖基供体生成葡萄糖基维生素C(AA-2G),并通过正交实验考察不同底物,加酶量、反应温度、pH等因素,确立葡萄糖苷转移酶合成产物的最佳条件为:以CMC-Na作为葡萄糖基的供体,浓度为0.04mol/L维生素C作为受体,酶量是25mL,pH值4.0,温度60℃下反应16h。The culture medium component and culture condition for producing saccharide - transferring enzyme by B. Stearothermophilis was primarily established by Single Factor design. This enzyme was used to transform L - ascorbic acid to 2 - O - glucopyranosyl - L - ascorbid acid （AA - 2G）. Its optimal transformation condition was established by Orthogonal Test design. The best condition is using CMC - Na as saccharide offer, 0.04mol/L VC as acceptor, the enzyme volume 25mL, pH4.0, reacting under 60℃ for 16hr.

关 键 词：葡萄糖基维生素C(AA-2G) 糖基转移酶 

分 类 号：TS201.24[轻工技术与工程—食品科学]