酶法降解魔芋葡甘聚糖工艺研究  

Study on Enzymatic Degradation of Konjac Glucomannan

作　　者：唐晓东 孙莹莹[1] 李瑜[1] 马俊[1] 高海娜[1] 成群[1] TANG Xiaodong;SUN Yingying;LI Yu;MA Jun;GAO Haina;CHENG Qun(Ankang Institute of Agricultural Sciences,Ankang,Shaanxi 725000,China)

机构地区：[1]安康市农业科学研究所,陕西安康725000

出　　处：《农产品加工》2022年第22期35-37,40,共4页Farm Products Processing

基　　金：安康市科学技术研究发展计划项目(AK2021-GYZC-01)。

摘　　要：分析比较了纤维素酶、β-葡聚糖酶、甘露糖酶、纤维素酶+β-葡聚糖酶、纤维素酶+甘露糖酶、β-葡聚糖酶+甘露糖酶、纤维素酶+β-葡聚糖酶+甘露糖酶降解魔芋葡甘聚糖的效果,考查了酶解时间和底物浓度对酶解过程的影响。结果表明,β-葡聚糖酶降解效果优于纤维素酶;当魔芋精粉黏度相同时,添加不同酶添加量进行降解后,酶量越高,黏度降解的越低;当魔芋精粉黏度不同而添加酶量相同时,黏度越高,降解程度越大;用95%的乙醇溶液对降解产物进行沉淀,可以得到一定纯度的魔芋葡甘低聚糖。The analysis and comparison of cellulase enzyme,mannose,beta glucan enzyme and cellulose enzyme+β-glucan,cellulase enzyme+mannose,β-glucan enzyme+mannose,cellulase enzyme+β-glucan mannose enzyme degradation of konjac glucan-mannan glycan effect,examines the digestion time and substrate concentration on the influence of the digestion process.The results showed thatβ-glucan had better degradation effect than cellulase.When the viscosity of konjac powder was the same,adding different amount of enzyme for degradation,the higher the amount of enzyme,the lower the viscosity degradation;When the viscosity of konjac powder was different and the amount of enzyme was the same,the higher the viscosity,the greater the degradation degree;A certain purity of konjac glucomannan can be obtained by precipitation of degradation product with 95%ethanol solution.

关 键 词：魔芋精粉 葡甘聚糖酶 黏度 降解 

分 类 号：TS201.2[轻工技术与工程—食品科学]