酶法催化甘蔗原汁蔗糖转化工艺优化  

Process Optimization of Enzymatically Catalyzed Sucrose Inversion in Raw Sugarcane Juice

作　　者：潘莉莉 李文 滕思缘 苏龙 蓝峻峰 PAN Lili;LI Wen;TENG Siyuan;SU Long;LAN Junfeng(Institute of Modern Sugar Industry Development Research,College of Food and Biochemical Engineering,Guangxi Science&Technology Normal University,Guangxi Sugar Resources Research Center of Engineering Technology,Laibin 546100,China;School of Chemistry and Chemical Engineering,Guangxi Minzu University,Nanning 530008,China)

机构地区：[1]广西科技师范学院现代蔗糖业发展研究院,广西科技师范学院食品与生化工程学院,广西糖资源工程技术研究中心,广西来宾546100 [2]广西民族大学化学化工学院,广西南宁530008

出　　处：《食品科技》2025年第1期93-101,共9页Food Science and Technology

基　　金：广西自然科学基金项目青年科学基金项目(2024GXNSFBA010133);广西高校中青年教师科研基础能力提升项目(2023KY0879);中央引导地方科技发展资金项目(来科中引专项20220602);来宾市科学研究与技术开发计划项目(来科转240202);国家级大学生创新创业训练计划项目(202311546007)。

摘　　要：为较好地保留甘蔗中多酚、氨基酸及维生素等营养物质,研究采用蔗糖酶催化50 nm膜过滤甘蔗原汁,制备转化糖浆。采用单因素试验及方差分析确定各因素水平及其显著性,响应面法优化转化工艺并进行验证。结果表明,单因素试验最优条件为反应时间60 min、反应温度60℃、酶添加量0.5%、溶液pH5.5及底物浓度50%。各因素对转化率影响显著性顺序为底物浓度>溶液pH值>酶添加量>反应温度>反应时间。响应面分析确定最优工艺为底物浓度49%、溶液p H5.5、酶添加量0.5%及反应温度59℃,在此条件下蔗糖转化率为64.80%,与回归方程预测值吻合良好,回归方程可准确对酶法水解甘蔗原汁转化率进行预测。研究结果可为蔗糖酶催化甘蔗原汁制备转化糖浆提供技术参考。In order to better preserve polyphenols,amino acids,vitamins and other nutrients in sugarcane,this study adopted sucrase to catalyze the filtration of sugarcane juice through a 50 nm membrane to prepare inverted syrup.single factor test and ANOVA were used to determine the levels of factors and their significance,and response surface methodology was employed to optimize and validate the transformation process.The results showed that the optimal conditions for the single factor test were 60 min reaction time,60℃reaction temperature,0.5%enzyme addition,solution pH 5.5 and 50%substrate concentration.The significance of the factors affecting the inversion rate was as follows:substrate concentration>solution pH>enzyme addition>reaction temperature>reaction time.The response surface determined the optimal process as substrate concentration 49%,solution pH 5.5,enzyme addition 0.5%and reaction temperature 59℃,under these conditions,the sucrose inversion rate was 64.80%,showing good agreement with the predicted value of the regression equation,the regression equation can accurately predict the inversion rate of enzymatic hydrolysis of sugarcane juice.The research can provide technical insights for the preparation of inverted syrup by catalyzing sugarcane juice with sucrase.

关 键 词：蔗糖酶 响应面法 转化率 多酚 金属离子 

分 类 号：TS244.1[轻工技术与工程—制糖工程]