CGTase合成γ-环糊精的酶促反应条件优化  

Optimization on enzymatic reaction conditions of γ-cyclomaltodextrin by CGTase

作　　者：曹新志[1] 刘芳[1] 明红梅[1] 金征宇[2] 

机构地区：[1]四川理工学院食品与生物技术应用研究所,四川自贡643000 [2]江南大学食品学院,江苏无锡214036

出　　处：《食品与机械》2012年第2期196-198,215,共4页Food and Machinery

摘　　要：采用筛选到的一株嗜碱芽孢杆菌,研究它所产生的环糊精糖基转移酶生产环糊精的工艺条件,重点探讨酶促反应条件对环糊精糖基转移酶生产γ-环糊精的影响。结果表明:环糊精糖基转移酶生产γ-环糊精的最佳工艺为反应体系的pH 8.0,温度60℃,环糊精糖基转移酶的酶量500U/g.淀粉,甘草酸浓度2%,淀粉的DE值6～11,在该条件下制备的产品得率最高;蕉藕淀粉和木薯淀粉在生产γ-环糊精时是环糊精糖基转移酶比较合适的底物;普鲁蓝酶对γ-环糊精的产量增加作用有限。A strain of Bacillus alkalophilus12-7 which could produce glucanotransferase（CGTase） forming γ-cyclomaltodextrin was screened.Cyclodextrins production technology conditions were studied,and we mainly discussed the influence of enzymatic reaction conditions on γ-cyclodextrins production by glucanotransferase.The results showed that： the enzymatic reaction conditions were pH 8.0,temperature 60 ℃,enzyme amount 500 U/g starch,glycyrrhizic acid concentration 2%,DE 6 ～ 11,yield of CGTase was good,edible Canna Starch and tapioca starch were suitable substrate of CGTase in production of γ-CD,Promozyme in increased the yield of γ-CD was limited.

关 键 词：嗜碱芽孢杆菌 环糊精糖基转移酶 Γ-环糊精 

分 类 号：TS201.2[轻工技术与工程—食品科学]