酿酒酵母纯化低聚半乳糖  

Galacto-oligosaccharide purification by Saccharomyces cerevisiae Hansen

作　　者：潘彬也[1] 高艳玲[1] 欧阳夷[1] 张少辉[2] 

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]上海交通大学陆伯勋食品安全研究中心,上海200240

出　　处：《中国乳品工业》2011年第8期8-10,共3页China Dairy Industry

基　　金：国家"863"计划项目(2008AA10Z329)

摘　　要：使用β-乳糖酶制得含低聚半乳糖的混合溶液,添加4种酿酒酵母对其使用微生物法纯化,采用脉冲安培检测器与高效阴离子交换色谱结合法对结果进行分析。结果表明,实验组中低聚半乳糖纯度均有明显提高,其中酿酒酵母GIM 2.91效果尤为显著,将低聚半乳糖纯度从对照组的30.76%提高至39.52%,升幅达28.48%。Add four kinds of saccharomyces cerevisiae hansen to galacto-oligosaccharide （GOS） mixture made by 13-galactosidase and analyze the results with high performance anion exchange chromatography-pulsed amperometric detector （FtPAEC-PAD）. The results show significant improvement of galacto-oligosaccharide purity, especially when treated by saccharomyces cerevisiae hansen GIM 2.91. Saccharomyces cerevisiae hansen GIM 2.91raises the purity of galacto-oligosaccharide by 28.48%, from 30.76% to 39.52%.

关 键 词：低聚半乳糖 纯化 酿酒酵母 

分 类 号：Q93-33[生物学—微生物学]