酶解麦麸制备阿魏酸和低聚糖的研究  

Processing study on Ferulic Acid and Oligosaccharides Pre-pared from Enzymatin Hydrolysis of Destorched wheat Bran

作　　者：张璟[1] 欧仕益[1] 张宁[1] 郑洁[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《食品科学》2003年第11期63-68,共6页Food Science

基　　金：广州市攻关引导项目(200323/10061)

摘　　要：本研究以黑曲霉(Aspergillus niger)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 containing ferulic acid esterase(FAE) and arabinoxylanase(AX) prepared from lipid culture ofAspergillus niger were used to hydrolyze destarched wheat bran. The optimal reactions for pH and temperature by the enzymeswere 4.4 and 50℃ respectively. However, the metal ions tested showed significant effects on the activity of enzymes. Threetimes hydrolysis of destarched wheat bran with the enzymes released 55.46% soluble substances. Significant changes ofmicrostructure of wheat bran were also observed by scanning electron microscope.

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

分 类 号：TQ925[轻工技术与工程—发酵工程]