固定化蔗糖酶降解大蒜渣多糖的工艺研究  

Study on Technology of Immobilized Sucrase to Degrade Polysaccharides from Garlic Dreg

作　　者：王慧慧 任茂生 李维静 田长城 WANG Hui-hui;REN Mao-sheng;LI Wei-jing;TIAN Chang-cheng(School of Food and Bioengineering,Benghu University,Bengbu Anhui 233030)

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030

出　　处：《现代农业科技》2019年第1期219-221,共3页Modern Agricultural Science and Technology

基　　金：安徽省大学生创新创业项目(201611305060)

摘　　要：优化固定化蔗糖酶降解大蒜渣多糖的工艺条件,研究了pH值、温度和流速对酶活性的影响,并进行了正交试验。然后研究不同使用次数后固定化蔗糖酶的活性,测定了酶解前后多糖的相对分子质量。结果表明,固定化提高了蔗糖酶的稳定性和利用率,反应的最适pH值、温度和流速分别为5.0、50℃和0.5 mL/min。正交试验结果表明,在pH值5.0、温度60℃和流速0.5 mL/min的条件下,固定化酶的催化活力最大,降解后的低聚果糖相对分子质量约为5 000 Da。To optimize the technological conditions of the garlic dreg polysaccharide degradation by immobilized suerase.The effects of pH value, temperature and flow rate on the activities of immobilized sucrase were studied,and the orthogonal experiment was executed.The activities of the immobilized sucrases with the different usage number were compared,and the relative molecular weights of the garlic dreg polysaceharides were measured before and after degradation.The immobilization increased the stability and efficiency of sucrose,and the optimal reaction pH value, temperature and flow rate were 5.0,50℃ and 0.5mL/min,respectively.The orthogonal experiment showed that the activity of immobilized sucrose was the highest at pH 5.0,60℃ and 0.5mL/min.The relative molecular weight of the degraded frueto-oligosaccharide was about 5000Da.

关 键 词：固定化 大蒜渣 蔗糖酶 降解 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]