节杆菌产β-呋喃果糖苷酶的性质研究  

Study of Property of β-Fructofuranosidase from Arthrobacter sp.

作　　者：于国萍[1] 张秀玲[1] 徐红华[1] 

机构地区：[1]东北农业大学食品学院,150030

出　　处：《食品科学》2002年第10期59-62,共4页Food Science

摘　　要：本文研究了节杆菌产β-呋喃果糖苷酶几方面的性质。该酶表现总活力的最适温度是35℃,最适pH为6.5;表现转移活力的适宜温度为42℃,最适pH为7.0。该酶以蔗糖与乳糖混合物为底物表现出最高的转移活力。In this paper,the property of β-Fructofuranosidase from Arthrobacter sp. was studied. The best temperature for getting total activity was 35℃,and pH was 6.5. The optimun condition for getting high percent lactosucrose was that temperature was 42℃ and pH7.0.This enzyme can use sucrose and lactose as raw materials for synthesizing Lactosucrose.

关 键 词：节杆菌 Β-呋喃果糖苷酶 性质 低聚乳果糖 食品 

分 类 号：TS201.3[轻工技术与工程—食品科学]