田菁胶酶法制备半乳甘露寡糖的研究  

Study on the galacto-mannan-oligosaccharides by enzymatic production of sesbania gum

作　　者：周永治 

机构地区：[1]姜堰市博立生物制品有限公司,江苏泰州225500

出　　处：《中国调味品》2010年第9期104-107,共4页China Condiment

基　　金：江苏省科技支撑计划项目(BE2008384)

摘　　要：为了充分利用田菁酶法生产功能性寡糖——半乳甘露寡糖,进行了不同加酶量、不同反应温度、不同底物浓度和不同pH值对田菁胶水解的影响的单因素试验,根据单因素试验,选用L16(54)正交方式进行田菁胶水解工艺条件的筛选。结果表明,各因素对还原性糖基得率影响的顺序为:时间>温度>底物浓度>酶量>pH值,优化的工艺条件为:反应时间8.0 h、反应温度65℃、底物浓度2.0%、酶量20 U/g和pH值7.0。实验测得还原性末端糖基得率平均值为17.85%,平均聚合度为5.6。Sesbania gum can be used to produce functional oligosaccharides-galacto-mannan-oligosaccharides with the enzymatic approach.In order to improve its production efficiency,the influences of different enzymatic additions,different reaction temperatures,different substrate concentrations and different pH degrees on the hydrolysis of sesbania gum were studied with single factor experiment.And the screening of technical conditions was carried out with L16（54）orthogonal test.The final result proved the order of influences on reducing glycosyl yield as the following：timetemperaturesubstrate concentrationsenzymatic additionpH degree.And the optimized technical conditions were set as the following：reaction time 8.0 h,reaction temperature 65 ℃,substrate concentrations 2.0%,enzymatic addition 20 U/g and pH degree 7.0.The average reducing terminal-glycosyl yield was 17.85% and the average polymerization degree was 5.6.

关 键 词：田菁 酶法生产 功能性寡糖 半乳甘露寡糖 

分 类 号：TS202.3[轻工技术与工程—食品科学]