制备蔗糖源高果糖浆的酶解参数的优化  

Optimization of Enzymatic Hydrolysis Parameters for the Preparation of High Fructose Syrup from Sucrose

作　　者：米运宏 梁鹏 蓝伯广 MI Yun-hong;LIANG Peng;LAN Bo-guang(Nanning Zonglian Technology Co.Ltd.,Nanning,Guangxi 530033;Guangxi Bencaofang Health Products Co.Ltd.,Nanning,Guangxi 530007)

机构地区：[1]南宁纵联科技有限公司,广西南宁530033 [2]广西本草坊保健品有限公司,广西南宁530007

出　　处：《甘蔗糖业》2020年第5期71-80,共10页Sugarcane and Canesugar

摘　　要：以蔗糖(白砂糖)为原料经过蔗糖酶转化制备蔗糖源的果葡糖浆,其关键是固定化蔗糖酶转化蔗糖酶解控制参数。本研究酶解控制参数是利用单因素试验,再进一步利用响应面优化得到。最佳酶解反应控制参数为酶用量0.4%,反应温度58.36℃,pH 5.13,底物浓度66.9%,反应时间12.82 h。利用获得酶解控制参数验证固定蔗糖酶转化蔗糖,制得符合GB/T 20882-2007果葡糖浆标准的蔗糖源果葡糖浆,产品口感清爽、甜味纯正,蔗糖与果糖和葡萄糖的比例可按实际要求调节。To prepare sucrose-derived fructose syrup from sucrose(white granulated sugar)by sucrase conversion.The key point is the control parameters of immobilized sucrase.Using the method of converting sucrose by immobilized sucrase,the control parameters of enzymatic hydrolysis reaction were optimized by single factor test and further optimization by response surface.The optimal control parameters of enzymatic hydrolysis reaction were as follows:0.4%of Enzyme dosage,58.36℃of reaction temperature,pH 5.13,66.9%of substrate concentration,12.82 h of reaction time.The obtained enzymatic hydrolysis control parameters are used to verify the conversion of sucrose by immobilized invertase to prepare sucrose-derived fructose syrup that meets the GB/T 20882-2007 fructose syrup standard..The product has a freshing taste and pure sweetness,and the ratio of sucrose to fructose and glucose could be adjusted according to the actual requirements.

关 键 词：固定化蔗糖酶 单因素 响应面 蔗糖源 高果糖浆 

分 类 号：TS236.2[轻工技术与工程—粮食、油脂及植物蛋白工程]