固定化β-甘露聚糖酶制备甘露低聚糖的研究  

The Study of Production of Mannan-Oligosaccharides by Immobilized β-mannanase

作　　者：杨伟东[1] 

机构地区：[1]宝鸡文理学院,陕西宝鸡721007

出　　处：《食品研究与开发》2010年第9期56-58,共3页Food Research and Development

摘　　要：研究用固定化β-甘露聚糖酶水解魔芋精粉制备甘露低聚糖的工艺。试验结果表明反应时间、魔芋精粉浓度、温度及加酶量对甘露低聚糖的制备有一定影响,其中魔芋精粉浓度和加酶量影响较大,反应温度影响较小。通过正交试验优化出的固定化β-甘露聚糖酶制备甘露低聚糖的最佳工艺条件为:魔芋精粉浓度2%;加酶量为6400U;反应温度70℃;反应时间17h。在此条件下甘露低聚糖的得率为30.8%。The process conditions of Mannan-Oligosaccharides is studied by this paper,that produced by Immobilized β-mannanase.Experimental results show that the reaction time,konjac flour concentration,temperature and the amount of Immobilized β-mannanase on the Mannan-oligosaccharides have some influence,it is most influence that konjac flour concentration and time of reaction,but temperature was less.The orthogonal test results show when time was 17 h,temperature was 70 ℃,concentration of konjac flour was 2 %,and amount of Immobilized β-mannanase was 6 400 U.The synthesis of galacto-oligosaccharide amount was 30.8 %.

关 键 词：甘露低聚糖 固定化β-甘露聚糖酶 魔芋精粉 

分 类 号：TQ929[轻工技术与工程—发酵工程]