山楂果胶寡糖生成诱导条件的研究  

THE CONDITIONS FOR THE PRODUCTION OF PECTIC OLIGOSACCHARIDES FROM HAW PECTIN

作　　者：王娜[1] 李军[1] 金山[1] 李拖平[1] 

机构地区：[1]天津农学院食品科学系

出　　处：《食品研究与开发》2008年第4期1-4,共4页Food Research and Development

基　　金：天津市科技攻关重点项目(No.06YFGZNC00300)

摘　　要：探讨山楂果胶寡糖生成诱导条件,考察了Rapidase和粉末果胶酶在不同的酶解时间、底物浓度和加酶量的条件下对山楂果胶的分解效率及山楂果胶寡糖的生成动态。结果表明,两种果胶酶的酶解液中还原糖的含量在反应开始的4h内呈现快速上升的趋势,之后随反应时间的延长其变化趋于平稳;而作为酶解产物的寡糖的平均重合度则显示出与还原糖含量相反的变化规律。实验结果同时也表明,山楂果胶溶液的浓度与山楂果胶寡糖的平均重合度之间呈现出一定的正相关关系,即在高底物浓度(≥2%)的条件下有利于分子量相对较大(平均重合度大于3)的寡糖生成。但果胶酶的使用剂量则与果胶寡糖的平均重合度之间则呈现出一定的负相关关系,即在底物浓度一定的条件下,高的加酶量(≥0.2U/mL)有利于分子量较低(平均重合度小于3)的寡糖生成。The production conditions of oligosaccharides including enzymolysis time, substrate concentration and dose of enzyme （Rapidase and pectase powder）, which will affect the degradation efficiency dynamic production of oligosaccharides, were investigated in this work. The result showed that of haw pectin and reducing sugar of pectin solution treated by two kind of pectinase increased rapidly in the beginning 4 h, and after that went smoothly. The average degree of polymerization of oligosaccharides which was the product of enzymolysis went opposite the content of reducing sugar. The result showed positive correlation between the concentration of solution of haw pectin and the average degree of polymerization of pectin oligosaccharides as well. It was in favor of generating oligosaccharide of relative high molecular weight （average degree of polymerization more than 3） at high substrate concentration（≥ 2 %）. However, dose of pectinase represented negative correlation to the average degree of polymerization of pectin oligosaccharides. At constant substrate concentration, high dose of pectinase （≥0.2 U/mL） was in favor of generating oligosaccharides of low molecular weight （average degree of polymerization less than 3）.

关 键 词：果胶寡糖 山楂果胶 果胶酶 平均重合度 

分 类 号：TS201.2[轻工技术与工程—食品科学]