浓缩甜酒曲降解壳聚糖的研究  

STUDY ON CHITOSAN DEGRADATION BY CONCENTRATED CHINESE YEAST

作　　者：李向东[1,2] 谢宇[2] 史少欣[2] 胡金刚[2] 魏娅[2] 

机构地区：[1]周口师范学院,河南周口466000 [2]南昌航空大学,江西南昌330063

出　　处：《河南工业大学学报（自然科学版）》2009年第4期41-44,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：江西省自然科学基金(0620071);江西省教育厅科技项目(赣教技字[2007]168号);航空高校基金(EA200502138)

摘　　要：对非专一性混合酶浓缩甜酒曲降解壳聚糖进行了研究,探讨了温度、底物浓度、pH值和酶解时间等对浓缩甜酒曲降解壳聚糖的影响.结果表明,脱乙酰度为90%的壳聚糖较易被浓缩甜酒曲水解,其水解反应的最适温度为50℃、pH值为3.6,低速摇床振荡对水解有利,在壳聚糖水解初期,溶液黏度迅速下降,80 min后水解速率逐渐减慢,至110 min后溶液黏度下降已很缓慢,酶解液的黏度随壳聚糖及浓缩甜酒曲浓度的增加而增大,当糖酶比为10∶1时,水解2 h时,溶液黏均相对分子质量μ≈2.492×103,水解2 h后酶解液黏度变化不大.Chitosan degradation by concentrated Chinese yeast （non-specific enzyme mixture） was investigatd, and the influences of temperature, substrate concentration, pH, enzymatic-hydrolysis time, etc. on the chitosan degradation were discussed. The results indicated that chitosan with deacetylation degree of 90% is more likely to be hydrolyzed by the concentrated Chinese yeast, and the optimal hydrolysis temperature and pH are 50 ℃ and 3.6 respectively ; the low-speed shake-bed oscillation is suitable to hydrolysis ; the solution viscosity decreases rapidly at the initial stage of hydrolysis, the hydrolysis rate is slow down gradually after 80 min, and the solution viscosity decreases very slowly after 110 min ; the viscosity of enzymatic hydrolysate increases with the concentration increases of chitosan and the concentrated Chinese yeast; the viscosity average relative mo- lecular weight Mμ≈2. 492 × 10^3 under the condition of chitosan/enzyme ratio 10：1 and hydrolysis time 2 h; and there is no remarkable change in the viscosity of the enzymatic hydrolysate after hydrolysis for 2 h.

关 键 词：壳聚糖 浓缩甜酒曲 非专一性混合酶 降解 

分 类 号：TS201.2[轻工技术与工程—食品科学]