超声波-复合酶法制备玉米秸秆低聚木糖工艺优化  

Preparation of Xylooligosaccharides from Corn Straw by Ultrasonic-complex Enzyme Method

作　　者：宋娜[1] 李竹生[1] 张艳丽[1] SONG Na;LI ZHusheng;ZHANG Yanli(Zhengzhou Technical College,Biomarker Quantitative Detection Henan Engineering Laboratory,450121 Zhengzhou,China)

机构地区：[1]郑州职业技术学院生物标志物定量检测河南省工程实验室,郑州450121

出　　处：《粮食加工》2022年第5期31-36,共6页Grain Processing

基　　金：河南省高等教育教学改革研究与实践项目,项目编号:2021SJGLX839。

摘　　要：以玉米秸秆为原料,利用超声波-复合酶法制备低聚木糖,研究超声波温度、超声处理时间、复合酶比例、复合酶添加量、酶解时间对低聚木糖制备的影响。在单因素试验的基础上,采用Box-Behnken试验设计方案对制备条件进行优化,得出制备玉米秸秆低聚木糖的最佳工艺参数为:超声温度56℃,超声处理时间40min,添加0.8%(以玉米秸秆计)复合酶(木聚糖酶和纤维素酶按照2∶1的比例组成)并酶解30 min,在此条件下,酶解液中(以玉米秸秆计)还原糖含量为36.43mg/g、可溶性总糖含量为74.32mg/g、平均聚合度为2.04。高效液相色谱法成分分析得出低聚木糖糖液的主要成分是木二糖和木三糖。Objective Xylooligosaccharides were prepared from corn straw by ultrasonic compound enzyme method.Methods The effects of ultrasonic temperature,ultrasonic treatment time,compound enzyme ratio,compound enzyme addition and enzymatic hydrolysis time on the preparation of Xylooligosaccharides were studied.On the basis of single factor test,the preparation conditions were optimized by box Behnken test design scheme.Results The results showed that the optimum technological parameters for the preparation of corn straw xylooligosaccharide were as follows:ultrasonic temperature 56 ℃,ultrasonic treatment time 40 min,Adding 0.8%(calculated by corn straw) of compound enzyme composed of xylanase and cellulase in the ratio of 2:1 for enzymatic hydrolysis for 30 min,under this condition,the reducing sugar content in the enzymatic hydrolysis solution(calculated by corn straw) was 36.43 mg/g,the total soluble sugar content was 74.32 mg/g,and the average degree of polymerization was 2.04.HPLC analysis showed that the main components of xylo-oligosaccharide were xylobiose and xylotriose.Conclusion the results of this study obtained the optimal process conditions for the preparation of xylo-oligosaccharide from corn straw under the synergistic action of ultrasonic and compound enzyme.

关 键 词：超声波 复合酶 玉米秸秆 低聚木糖 响应面法 

分 类 号：TS201.23[轻工技术与工程—食品科学]