发酵菊粉酶酶解大蒜渣的工艺研究  

Production of fermented inulinase and its enzymolysis of garlic dregs

作　　者：张宁[1] 吴洁瑜[1] 黄菁[1] 邓希彦[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《食品科技》2012年第1期110-114,共5页Food Science and Technology

基　　金：国家高技术研究发展计划专项经费(2007AA10Z300);暨南大学本科创新工程资助项目

摘　　要：以大蒜渣为原料,利用马克斯克鲁维酵母诱导产出菊粉酶。所得菊粉酶经硫酸铵盐析,得出最佳饱和度为40%～80%。在这一区间的饱和度下经过透析、冷冻干燥,沉淀得到较纯的外切菊粉酶。再利用发酵酶水解大蒜渣制备果葡糖浆,经选择温度,酶活,底物浓度,pH以及时间这5个单因素,并正交设计,得出最优方案:pH4.8,温度为45℃,底物浓度9mg/mL,酶活量53.95U/mL,时间为8h,此时水解率达到96%。经高效液相色谱法-示差折光分析法可以知道,酶解液以果糖为主。Inulinases were produced by Kluyveromyces marxianus with garlic dregs as substrate. Inulinases were salted out by ammonium sulfate, and at the best range of saturation level, 40%-80%, quite pure exoinulinases were precipitated. The inulinases were used for high fructose syrup production by hydrolyzing garlic dregs at optimal condition obtained from single-factor and orthogonal experiments. It was found out that the best high fructose syrup yield was 96% which was achieved at pH4.8, 45 %, with a substrate concentration of 9 mg/mL, and an enzyme concentration of 53.95 U/mL, hydrolyzing for 8 h.

关 键 词：大蒜渣 菊粉酶 果葡糖浆 

分 类 号：TS201.3[轻工技术与工程—食品科学] S633.4[轻工技术与工程—食品科学与工程]