食品工业科技2017，Vol.38Issue(7)：171-175,182,6.DOI:10.13386/j.issn1002-0306.2017.07.025
κ-卡拉胶寡糖酶解制备工艺优化
Technology optimization for enzymatic preparation of κ-carrageenan oligosaccharides
摘要
Abstract
In this study,κ-carrageenan oligosaccharides were prepared by enzymatic hyrolysis method to improve the technology.Hydrolysis conditions were optimized with the characteristic signs of reducing sugars content,and the optimal conditions for κ-carrageenan oligosaccharides preparation were obtained as substrate concentration 12 g/L,pH7.0,reaction temperature 40 ℃ and shaking speed 100 r/min,respectively.Compared with the reducing sugars yield of the initial conditions,the yield of the optimal conditions increased from 0.91 mg/mL to 1.61 mg/mL,which was increased by 77％.The Km and Vmax values of the enzyme hydrolysis reaction was 171.96 mg/mL and 0.925 mg· mL-1 · min-1,respectively.Then,the result of optimal process validation test could consistent with that of 20 L enlarge experiment.At last,the enzymatic hydrolysis products were analyzed by thin-layer chromatography and mass spectrometry,the result showed that the main products included tetrasaccharide and hexasaccharides in 24 h reaction.关键词
卡拉胶/卡拉胶寡糖/酶水解Key words
carrageenan/carrageenan oligosaccharides,/enzymolysis分类
轻工纺织引用本文复制引用
张雪芳,余倩,吴昌正,肖琼,朱艳冰,肖安风..κ-卡拉胶寡糖酶解制备工艺优化[J].食品工业科技,2017,38(7):171-175,182,6.基金项目
福建省高校产学合作项目(2016N5008) （2016N5008）
福建省科技重大专项/专题(2015NZ0001-1) （2015NZ0001-1）
福建省海洋高新产业发展专项项目(闽海洋高新[2016]08号) （闽海洋高新[2016]08号）
国家海洋公益行业科研专项(201505033). （201505033）
