固定化酶法制备大豆低聚糖及酶学性质的研究  

Study on the production of soybean oligosaccharides with immobilized enzyme and characterization

作　　者：杨秀芳[1] 陈梅[1] 

机构地区：[1]教育部轻化工助剂化学与技术重点实验室,陕西科技大学,西安710021

出　　处：《食品科技》2010年第6期87-90,共4页Food Science and Technology

摘　　要：研究采用固定化β-D-呋喃果糖苷酶制备大豆低聚糖及酶的性质。研究结果表明,固定化酶最适温度为55℃,pH6.0,底物流速24 mL/h,在pH4.5～6.5之间和60℃以下,固定化酶表现出较好的热稳定性贮存和操作稳定性。固定化酶法处理后大豆低聚糖的提取率为85.2%,蛋白质去除率为86.4%。The immobilized β-D-fructofuranosidase was adopted to produce soybean oligosaccharides and characterized in the article,and the results showed that,the optimum temperature and pH of the immobilized enzyme were 55 ℃ and 6.0 respectively,and the optimum feeding-invelocity of substrate was 24 mL/h.The immobilized enzyme were stability of heat,storage,operation under 60 ℃ and in the range of pH4.5～6.5.The exteaction rate of production of soybean oligosaccharides with immobilized enzyme was 85.2%,the protein elimination rate was 86.4%.

关 键 词：固定化 Β-D-呋喃果糖苷酶 大豆低聚糖 酶学性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]