β-甘露糖酶降解黄原胶的工艺参数研究

Effects of Process Conditions on Degradation of Xanthan Gum by β-Mannanase

考察了β-甘露糖酶降解黄原胶的影响因素,包括pH值、反应时间、底物浓度、反应温度及酶的加入量。初步确定降解的最佳条件:反应体系的缓冲液pH=7;反应时间2 h;黄原胶质量浓度5mg·mL^(-1);温度90℃;酶的体积分数5%。通过正交试验,确定加热温度为反应过程中的显著因素。

The effects of the factors, including pH, reaction time,concentration of substance, reaction temperature and enzyme dosage, on degradation of xanthan gum by mannanase were studied. The optimum conditions of degradation were pH of reaction system 7, reaction time 2 h, concentration of substance 5 mg · mL^-1 , reaction temperature 90 ℃, enzyme 5（wt）%. It was showed by a orthogonal experiment of L16 （4^5）, that reaction temperature was the prominent factor.