黑曲霉菊糖酶酶学性质及酶解产物分析  

Enzymatic Properties and Enzymatic Hydrolysates Analysis of Inulinase from Aspergillus niger

作　　者：王东方[1] 曹慧[1] 陈冠军[2] 

机构地区：[1]山东高校生物化学与分子生物学重点实验室,潍坊学院潍坊261061 [2]山东大学生命科学学院微生物技术国家重点实验室,济南250100

出　　处：《食品工业》2015年第9期168-171,共4页The Food Industry

基　　金：山东省星火计划(2012XH06031);潍坊市科技发展计划资助项目(2011022,20111023)

摘　　要：对黑曲霉菊糖酶酶学陛质进行了试验，结果表明酶作用的最适温度是60℃，最适pH为5．0；酶解菊粉及菊芋汁时，浓度为10％，加酶量3U／g菊糖，温度50℃，pH5．0，酶解14h，菊糖溶液和菊芋汁降解率分别为90．3％和94．2％。酶解菊芋汁生产高果糖浆，最适条件为：温度为50℃，加酶量9u儋菊芋汁，底物浓度10%～20％，酶解时间8～10h。产物主要成分是果糖，还有少量的寡聚果糖。该酶的菊糖酶活性（I）和转化酶活性比（I／S）为0．426，菊糖酶是外切型菊糖酶。Enzymatic characteristics of Inulinase from Aspergillus niger was studied and the results showed that the optimum temperature enzyme was 60 ℃, the optimum pH was 5.0; Inulin solution and Jerusalem artichoke juice degradation rate was 90.3% and 94.2%, respectively. During the enzymatic hydrolysis of inulin and Jerusalem artichoke juice, the concentration was 10%, the amount of enzyme was 3 U/g, temperatttre was 50 ℃, pH was 5.0 and enzymatic Hydrolysis time was 14 h. When inulinase was used to produce high fi＇uctose syrups, the optimum conditions were as followings： temperature was 50℃, substrate concentration was 10% to 20%, the amount of enzyme was 9 U/g Jerusalem artichoke juice, and hydrolysis time was 8-10 h. Fructose was the main component of the product, as well as the presence of a small amount of oligofi＇uctose. The inulinase activity of the enzyme （I） and invertase activity （S） ratio （I/S） was 0.426, inulinase was exo-inulinase.

关 键 词：黑曲霉 菊糖酶 酶学性质 酶解产物 

分 类 号：TS201.25[轻工技术与工程—食品科学]