固定化β-甘露聚糖酶水解魔芋粉制备葡甘露低聚糖工艺研究  

Study on preparation of glucomannan oligosaccharides by hydrolyzing Konjac powder with immobilized β-mannanase

作　　者：杨伟东[1] YANG Wei-dong(Baoji University of Arts and Sciences, Baoji Shaanxi 721013)

机构地区：[1]宝鸡文理学院,陕西宝鸡721013

出　　处：《粮油食品科技》2019年第3期15-19,共5页Science and Technology of Cereals,Oils and Foods

基　　金：宝鸡文理学院2015年校级科研计划项目(ZK15099)

摘　　要：以魔芋精粉为原料,通过研究固定化β-甘露聚糖酶水解魔芋粉制备葡甘露低聚糖工艺条件。结果表明,反应时间、魔芋精粉浓度、反应温度、加酶量及pH等对葡甘露低聚糖的制备都有不同程度的影响,其中魔芋精粉浓度和反应时间影响较大,加酶量和pH影响较小。通过正交实验优化得出的固定化酶水解魔芋精粉制备葡甘露低聚糖的最佳工艺条件为:底物浓度为1.5%、加酶量为80×10~3 U/g、反应时间为6 h、反应温度为75℃,pH值为3.5。葡甘露低聚糖的得率为29.5%。Taking Konjac powder as raw material, glucomannan oligosaccharides was prepared by hydrolyzing Konjac powder with immobilized β-mannanase. The experimental results showed that the reaction time, Konjac powder concentration, reaction temperature, enzyme amount and pH had different effects on the preparation of glucomannan oligosaccharides, in which the influence of concentration of Konjac powder and reaction time was larger than that of enzyme amount and pH. The optimal process conditions for the preparation of glucomannan oligosaccharides by hydrolyzing Konjac power with immobilized enzyme by orthogonal test were as follows: substrate concentration 1.5%, enzyme dosage 80×10^3 U/g, reaction time 6 h, reaction temperature 75 ℃, and pH 3.5. The yield of glucomannan oligosaccharide was 29.5%.

关 键 词：葡甘露低聚糖 固定化β-甘露聚糖酶 魔芋精粉 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]