离子液体中米曲霉果糖基转移酶催化合成蔗果三糖的研究  

GF_2(l-Kestose)synthesis by fructosyltransferase from Aspergillus oryzae catalyzed in ionic liquid

作　　者：毛多斌[1] 王雪[1,2] 韩亚伟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]深圳波顿香料有限公司,广东深圳518051

出　　处：《食品工业科技》2010年第2期300-303,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20676127)资助;郑州轻工业学院重大预演基金(xyyjj02)

摘　　要：对来自于米曲霉的果糖基转移酶在离子液体中催化蔗糖反应生成蔗果三糖的过程进行了研究。考察了盐平衡、底物蔗糖和酶量的比率、温度、时间、pH、离子液体和酶量的比率对催化得率的影响,其中离子液体的水活度采用盐的高水合物和低水合物组成的水合盐进行控制。结果表明,最优的催化反应条件为:反应温度40℃,pH6.2,底物浓度60%,反应时间24h。关于离子液体与酶的重复利用方面,离子液体性质和酶的催化活力有待于进一步研究。Fructosyltransferase from Aspergillus oryzae transfercation of GF2 （I-Kestose） with sucrose in ionic liquid was investigated.Effects of salt balance, the ratio of sucrose to enzyme, temperature, time, pH, the ratio of ionic liquid to enzyme on the reaction were examined.The water activity in ionic liquid was controlled by salt hydrate pairs.The results showed that the optimum yield was obtained at 40℃, pH6.2, the substrate concentration was 60%, reaction time was 24 hours.The study on the reuse of ionic liquid and enzyme, the properties of ionic liquids and activities of the enzyme were waiting for investigated.

关 键 词：米曲霉 蔗果三糖 果糖基转移酶 离子液体 

分 类 号：TS202.3[轻工技术与工程—食品科学]