以糖蜜为原料利用双酶法制备低聚果糖  

Studies of Dual-Enzymatic Preparation for Fructo-Oligosaccharides with Molasses

作　　者：潘莹[1] 甄远航 徐光辉 谢凌波 张菡 江波[1] PAN Ying;ZHEN Yuanhang;XU Guanghui;XIE Lingbo;ZHANG Han;JIANG Bo(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 21422,China;Guangxi Zhuang Autonomous Region Enterprise Technology Center,Cofco Tunhe Chongzuo Sugar Co.,Ltd.,Chongzuo 532200,China;Xinjiang Uygur Autonomous Region Engineering Research Center of Beet Sugar,Cofco Sugar Holding Co.,Ltd.,Changji 831100,China)

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [2]中粮屯河崇左糖业有限公司广西壮族自治区认定企业技术中心,广西崇左532200 [3]中粮糖业控股股份有限公司新疆维吾尔自治区甜菜制糖工程研究中心,新疆昌吉831100

出　　处：《食品与生物技术学报》2021年第9期50-55,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31871745);广西壮族自治区崇左市科技计划项目(CTCZ-YF-BCXY-2019-11-01)。

摘　　要：以制糖业的加工副产品糖蜜为原料,利用糖蜜中蔗糖通过双酶法转化开发一种饲料级低聚果糖的加工工艺,以提高糖蜜的附加值及利用率。以果胶酶和果糖基转移酶为复合酶液,通过单因素实验确定的糖蜜酶反应制备低聚果糖的最佳条件为:反应温度55℃、pH 5.5、果胶酶与果糖基转移酶的体积比为20∶1、酶反应时间10 h。在最佳条件下,低聚果糖的转化率可达45%。随着酶反应时间的延长,反应体系的黏度逐渐下降并趋于稳定,有利于酶反应转化率的提高和后续的干燥。Molasses,a by-product of sugar industry,was used as the raw material in this study to improve the added value and utilization of molasses,and a feed grade fruto-oligosaccharide processing technology was developed through the dual-enzyme reaction to use the sucrose from molasses.The optimal conditions for enzymatic preparation method of fruto-oligosaccharides were determined by single-factor experiments.The results showed that the optimal reaction conditions were as follows:temperature of 55℃,pH value of 5.5,reaction ratio between pectinase and fructosyltransferase of 20∶1 and reaction time for 10 h.The conversion rate of fruto-oligosaccharides was up to 45%.In addition,the viscosity gradually decreased to a stable value with the increased reaction time,which was beneficial for improving the conversion rate and subsequent drying process.

关 键 词：糖蜜 果胶酶 果糖基转移酶 低聚果糖 

分 类 号：TS249.3[轻工技术与工程—制糖工程]