食品与发酵工业2015，Vol.41Issue(8)：105-110,6.DOI:10.13995/j.cnki.11-1802/ts.201508021
利用复合酶制备低聚甘露糖
Study on the process of producing mannooligosaccharide by complex enzyme
摘要
Abstract
In order to explore the optimal process of producing mannooligosaccharide by complex enzyme,konjac powder was hydrolyzed by recombinant β-mannase (reAuMan5AN3C3) with high thermostability and different units of the recombinant β-endoglucanase (reAuCel12A) with high activity in this study based on synergistic hydrolysis of konjac powder with β-mannase and β-endoglucanase.Through the research on the factors of proportion of the two enzymes,hydrolysis pH value,hydrolysis time,hydrolysis temperature and substrate concentration,the optimum proportion and reaction conditions were determined.Also,the effects of preservatives on the stability of complex enzyme were studied.The results showed that the optimal process condition for producing mannooligosaccharide by complex enzyme was as follows:30 g/L konjac gum was hydrolyzed by reAuMan5AN3C3 and reAuCel12A with proportion of 1∶1.5 (former was 60 U/g for konjac powder)at 60 ℃ for 6 h.The hydrolysis rate could reach 65％ under these conditions.The results from thin layer chromatography analysis showed that hydrolyzates of konjak gum mainly were oligosaccharides larger than biose,which were between biose and hexose.There was no monosaccharide.In the case of presence of preservative,the residual activities of complex enzyme were both above 85％ after storage at room temperature for two months.This study provided a theoretical foundation for the industrial production of mannooligosaccharide by enzymatic method.关键词
低聚甘露糖/β-甘露聚糖酶/β-1,4-内切葡聚糖酶/水解率/魔芋精粉Key words
mannooligosaccharide/β-mannase/β-1, 4-endoglucanase/hydrolysis rate/konjac powder引用本文复制引用
史红玲,焦铸锦,唐存多,王瑞,姚伦广,阚云超,邬敏辰..利用复合酶制备低聚甘露糖[J].食品与发酵工业,2015,41(8):105-110,6.基金项目
河南省高等学校重点科研项目计划(15A416008) （15A416008）
南阳师范学院专项项目(ZX2015016) （ZX2015016）
