酿酒酵母GY-1的固定化及其对魔芋寡糖中单糖的利用  

Utilization of monosaccharides in konjac oligosaccharides by immobilized Saccharomyces cerevisiae GY-1

作　　者：唐湘华[1,2] 杨云娟 李俊俊[1,2] 韩楠玉 慕跃林[1,2] 吴倩 黄遵锡 TANG Xianghua;YANG Yunjuan;LI Junjun;HAN Nanyu;MU Yuelin;WU Qian;HUANG Zunxi(Engineering Research Center of Sustainable Development and Utilization of Biomass Energy, Ministry of Education, Yunnan Normal University, Kunming 650500, China;Enzymatic Engineering Technology Research Center of Yunnan Province, Kunming 650500, China)

机构地区：[1]云南师范大学生物能源持续开发利用教育部工程研究中心,云南昆明650500 [2]云南省酶工程技术研究中心,云南昆明650500

出　　处：《中国酿造》2019年第2期80-85,共6页China Brewing

基　　金：国家重点研发计划(2017YFB0308401);国家自然科学基金资助项目(31660304)

摘　　要：以酿酒酵母(Saccharomyces cerevisiae)GY-1作为实验菌株,利用魔芋粉和海藻酸钠搭配作为固化交联剂进行固定化酵母制备,并通过固定化酵母去除魔芋水解产物中的还原单糖。结果表明,2%的魔芋粉和1%的海藻酸钠组合作为固定化剂,并混合5%的粉状酵母GY-1添加到40℃热水中,搅拌混合形成多糖胶体,通过微量泵加入到4%的CaCl_2溶液中,在低温条件下交联反应10 h,形成固定化酵母颗粒均匀,平均直径为4～5 mm,包埋的酵母死亡率低于10%;采用薄层层析(TLC)法检测,发现固定化酵母GY-1能够利用魔芋胶中还原单糖(葡萄糖、甘露糖),从而达到纯化魔芋寡糖的目的。Using Saccharomyces cerevisiae GY-1 as experimental strain, konjac powder and sodium alginate were used as curing crosslinkers to prepare immobilized yeast, and the immobilized yeast GY-1 was able to remove reducing monosaccharides from konjac hydrolysate. The results showed that using 2% konjac powder and 1% sodium alginate as immobilized agent, mixed with 5% powdery yeast GY-1 into hot water (40 ℃), polysaccharide colloid was formed after stirring. Afterwards, the polysaccharide colloid was mixed into CaCl2 solution (4%) via a micro pump, uniform immobilized yeast particles was formed after crosslinking reaction 10 h at low temperature. The average diameter of immobilized yeast particles was 4-5 mm and the mortality rate of embedding yeast was less than 10%. By thin layer chromatography (TLC) method, it showed that immobilized yeast GY-1 was able to utilize reducing monosaccharides (glucose, mannose) in konjac gum, to achieve the purpose of purifying konjac.

关 键 词：酿酒酵母 固定化酵母 交联反应 魔芋寡糖 薄层层析 

分 类 号：TS261.4[轻工技术与工程—发酵工程]