葡甘聚糖酶制备魔芋葡甘露低聚糖的工艺研究  

Study on Preparation Process of Konjac Glucomannan Oligosaccharide by Glucomannase

作　　者：仝泽方 李利军[1] 卢美欢[1] 马英辉[1] 吴文朋 TONG Ze-fang;LI Li-jun;LU Mei-huan;MA Ying-hui;WU Wen-peng(Microbiology Institute of Shaanxi Province,Xi'an 710043,China)

机构地区：[1]陕西省微生物研究所,西安710043

出　　处：《中国调味品》2021年第7期167-170,共4页China Condiment

基　　金：陕西省科学院一所一品专项(2018nk-01)。

摘　　要：为了进一步开发魔芋精粉的功能价值,通过利用葡甘聚糖酶,对水解魔芋胶制备葡甘露低聚糖的工艺进行了研究。设计单因素试验,分析了底物浓度、酶添加量、pH值、反应时间和反应温度对酶解工艺的影响,并在此基础上进行了正交试验,确定了制备葡甘露低聚糖的最佳工艺条件为:底物浓度10 g/L,酶添加量80 U/g,反应时间4 h。在最佳工艺条件下,还原糖转化率为93.21%。通过酶解魔芋葡甘聚糖的工艺改良,为其增加了在食品工业中的应用价值。In order to further develop the functional value of konjac fine powder,the technology of preparing glucomannan oligosaccharide by hydrolysis of konjac gum is studied by using glucomannase.The effects of substrate concentration,enzyme additive amount,pH value,reaction time and reaction temperature on the enzymatic hydrolysis process are analyzed by single factor experiments.On this basis,orthogonal experiments are carried out to determine the optimal conditions preparing glucomannan oligosaccharide as follows:substrate concentration is 10 g/L,enzyme additive amount is 80 U/g,reaction time is 4 h.Under the optimum technological conditions,the reducing sugar conversion rate is 93.21%.The technological improvement of enzymatic hydrolysis of konjac glucomannan has increased its application value in food industry.

关 键 词：魔芋 葡甘聚糖酶 低聚糖 正交试验 

分 类 号：TS202.3[轻工技术与工程—食品科学]