酶解麦麸制备低聚糖和阿魏酸的研究  

Preparation of Ferulic Acid and Oligosacharides from De-starched Wheat Bran by Using Mixed Enzymes of Ferulic Acid Esterase and Arabinoxylanase

作　　者：张璟[1] 欧仕益[1] 张宁[1] 包惠燕[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《广州食品工业科技》2003年第B11期17-22,共6页

摘　　要：本研究以黑曲霉(Aspergillusniger)作菌种,采用液体深层发酵法制备出含有阿魏酸酯酶(FAE)和阿拉伯木聚糖酶(AX)的混合酶制剂,探讨了它们协同作用麦麸制备阿魏酸和低聚糖的工艺条件。结果表明,FAE和AX协同作用的最适反应pH为4.4,最适反应温度为50℃。采用混合酶制剂作用于去淀粉麦麸(DSWB)发现,通过3次降解后,麦麸降解率达55.46%,大大高于文献报道的、采用单一酶作用的结果。扫描电子显微镜(SEM)观察发现,DSWB在酶处理前后的微观结构发生了显著变化。Mixed enzymes contained ferulic acid esterase(FAE) and arabinoxylanase(AX) prepared from lipid culture of Aspergillus niger were used to hydrolyze destarched wheat bran. The optimal reaction pH and temperature for the enzymes were 4.4 and 50℃ respectively, however, the metal ions tested showed on significant effect on the activity of enzymes. Hydrolysis of destarched wheat bran with the enzymes by three times released 55.46% soluble substances. Significant changes of microstructure of wheat bran were also observed by scanning electron microscope.

关 键 词：麦麸 液体深层发酵法 混合酶制剂 阿魏酸酯酶 阿拉伯木聚糖酶 酶处理 深加工 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]