双酶法生产高纯度低聚果糖的研究  

作　　者：LamiaL'Hocine 江波[1] 王璋[1] 

机构地区：[1]无锡轻工大学食品学院,214036

出　　处：《食品科学》1997年第9期24-27,共4页Food Science

基　　金：国家科委"九五"攻关项目

摘　　要：以果糖转移酶作用于蔗糖制得的低聚果糖为原料，将葡萄糖氧化酶及过氧化氢酶协同作用于30％的总糖，在30℃，pH5．0条件下，通气反应16h，得到纯度为86．92％（总低聚果糖占总糖）的低聚果糖。High-purity of fructo-oligosaccharides (FOS) was prepared after glucose was removed in normal FOS products by glucose oxidase (GOD) and catalase (CAT). The optimum temperature and pH of glucose oxidase were 45℃and 5.0. respectively. 86.92 % of FOS was prepared by G0D (50U/g total sugar) and CAT (725U/g total sugar) at 30℃. pH 5.0, 3O% of total sugar concentration for 16 h aerated incubation.

关 键 词：低聚果糖 葡萄糖氧化酶 双酶法制糖 制糖工艺 

分 类 号：TS245.5[轻工技术与工程—制糖工程]