摘要
以魔芋粉为原料,研究了用黑曲霉β-甘露聚糖酶制备低聚片露糖的工艺条件。结果表明:反应时间、魔芋粉浓度、温度、加酶量、pH对酶法制备低聚甘露糖的工艺均有不同程度的影响,其中反应时间和温度影响较大,pH影响较小。通过正交试验确定了用黑曲霉β-甘露聚糖酶制备低聚甘露糖的最佳工艺条件为:反应体系的pH4．2、魔芋粉浓度2．0％、温度65℃、加酶量108 U／g、反应时间为4．0 h。在最佳工艺条什下,低聚甘露糖的产率可达32．3％。
The optimum conditions of production of mannan-oligosaccharides are investigated using β-1, 4-D-mannan mannohydrolase acts on konjak power. And the quantity of mannan-oligosaccharides is estimated by Thin-Layer Chromatography. The optimum is: time is 4. 0 h, temperature is 65 C, konjak powder concentration is 2. 0%, enzyme activity is 108 U/g, and the pH is 4. 2,the yield is 32. 3% under the best optical conditions. The primary factors of this reaction are time and temperature, while the least one is pH.
出处
《西北农业学报》
CAS
CSCD
北大核心
2005年第6期115-118,共4页
Acta Agriculturae Boreali-occidentalis Sinica
基金
陕西省自然科学基金资助项目(2001SM29)
关键词
Β-甘露聚糖酶
低聚甘露糖
魔芋粉
β-mannan mannohydrolase
Mannan-oligosaccharides
Konjak power
