低聚乳果糖的酶法合成  

Produce of Lactosucrose byβ-Fructofuranosidase

作　　者：于国萍[1] 徐红华[1] 张英华[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨1500302

出　　处：《食品科技》2001年第5期47-48,共2页Food Science and Technology

基　　金：黑龙江省自然科学基金资助项目。

摘　　要：利用自制β-呋喃果糖苷酶合成低聚乳果糖,温度为42℃,pH为70,酶添加量为05mL,底物浓度为20%时,经十几个小时的反应,获得低聚乳果糖含量约30%。Lactosucrose was produced byβ-Fructofuranosidase from Arthrobacter sp..The optimum c ondition for getting high percent lactosucrose was that temperature was 42℃,pH7.0,vol-ume of enzyme was 0.5mL and the concen tration of substrate was20%,the reactive time was about 12h,lactosucrose percent was about 30%.

关 键 词：Β-呋喃果糖苷酶 低聚乳果糖 功能性甜味剂 酶法合成 

分 类 号：TS264.9[轻工技术与工程—发酵工程]