β-呋喃果糖苷酶法合成低聚乳果糖工艺优化  

Process Optimization for Beta-fructofuranoside-catalyzed Synthesis of Lactosucrose

作　　者：廖春龙[1,2] 印遇龙[1,2,3] 阮征[1,2] 文红艳[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学生命科学与食品工程学院,江西南昌330031 [3]中国科学院亚热带农业生态研究所,湖南长沙410125

出　　处：《食品科学》2011年第4期102-106,共5页Food Science

基　　金：南昌大学"赣江学者奖励计划"项目;中国博士后科学基金资助项目(20080440166)

摘　　要：目的:确定β-呋喃果糖苷酶合成低聚乳果糖的最佳工艺条件。方法:以蔗糖和乳糖为底物,利用β-呋喃果糖苷酶粗酶液合成低聚乳果糖,通过单因素和Box-Behnken试验,对酶法合成工艺进行响应面分析,得到酶法合成低聚乳果糖的最佳工艺参数。结果:最佳工艺条件为反应时间22.77h、pH7.0、反应温度35.0℃、底物质量浓度20.0g/100mL、底物与酶的体积比1:1,低聚乳果糖含量为22.70%。结论:Box-Behnken结合响应面优化果糖苷酶法合成低聚乳果糖工艺,模型可靠,方法可行。Objective：To obtain the optimum process conditions for the synthesis of lactosucrose under the catalysis of β-fructofuranoside. Methods：Lactosucrose was prepared from lactose as an acceptor and sucrose as a fructosyl donor by a fructose-transferring enzyme,β-fructofuranoside derived from Arthrobacter sp.10138. The process was optimized by Box-Behnken experimental design followed by response surface analysis. Results：Adding the same volume of β-fructofuranoside solution to a mixture of lactose and sucrose in equal proportion by weight in aqueous solution to catalyze the reaction between the two sugars for 22.77 h at 35.0 ℃ provided optimum synthesis of lactosucrose,and the content of lactosucrose in reaction product was 22.70%. Conclusion：Combined use of Box-Behnken experimental design and response surface methodology has the feasibility to be used as a mathematical approach to optimize the synthesis process for lactosucrose,and the established model is reliable in predicting the content of lactosucrose in reaction product.

关 键 词：低聚乳果糖 Β-呋喃果糖苷酶 BOX-BEHNKEN试验设计 响应面 

分 类 号：TS247[轻工技术与工程—制糖工程]