菊糖酶在果糖生产中的应用

Chrysanthemum sugar enzymes in fruit sugar production

脆壁克鲁维氏酵母菊糖酶可水解菊糖生成果糖,通过对其水解工艺条件的研究表明:酶的含量越大,底物浓度越高,水解率越高。在5％菊糖中,添加30u/g菊糖酶,水解约10小时,水解率80％以上,最适作用的温度为50℃,pH5.2。利用热渗法从菊芋中制备5％菊糖抽提液,在50℃,pH 5.2,加酶量30u/g的条件下水解8小时,水解率为86％,产品果糖含量高于90％。 果糖作为甜味剂,具有味感好,甜度高,无析晶现象和具有一定保健功能,是食品加工工业中大量使用的原糖。目前,高果糖浆(含果糖90％)

At present, fruit sugar is widely used in the food processing industry all over the world. This sweetener has the advantages of being pleasant on the palate and higly sluble. This report shows how manufacturers can make use of natural chrysanthemum plant in making chrysanthemum sugar enzymes. Also discussed are their applications in fruit sugar production.