微生物酶法制备低聚果糖的研究  

A Study On Fructo-Oligosaccharides Produc Tion By Microbial Enzymatic Reaction

作　　者：曹霞 张伟[1] 王英锋 杨秀山[1] 

机构地区：[1]首都师范大学生物系,北京100037

出　　处：《食品科学》2000年第6期31-35,共5页Food Science

摘　　要：报道了用微生物酶法制备低聚果糖的研究结果。实验结果表明酶促反应的最适底物浓度为7009／l。最适时间为1h。酶浓度为5％（V／V）。酶反应的最适温度为50～55℃，最适pH值为5．0。低聚果糖占总糖的最高含量达60．31％。The results of a study on producing fructo-oligosaccharides through microbial enzymatic reaction were reported in the paper .The optimum substrate concentration, enzyme concentration, enzyme reaction time,pH value, and tmperature were 700g/L, 5% (v/v) , 1h, 5. 0 and 50~55℃, respectively,with 60. 13% fructo-oligosaccharides production yield.

关 键 词：日本曲霉 低聚果糖 微生物酶法 制备 

分 类 号：TS245.9[轻工技术与工程—制糖工程]