固定化酶法制备大豆低聚糖及酶学性质的研究

Study on the production of soybean oligosaccharides with immobilized enzyme and characterization

研究采用固定化β-D-呋喃果糖苷酶制备大豆低聚糖及酶的性质。研究结果表明,固定化酶最适温度为55℃,pH6.0,底物流速24 mL/h,在pH4.5～6.5之间和60℃以下,固定化酶表现出较好的热稳定性贮存和操作稳定性。固定化酶法处理后大豆低聚糖的提取率为85.2%,蛋白质去除率为86.4%。

The immobilized β-D-fructofuranosidase was adopted to produce soybean oligosaccharides and characterized in the article,and the results showed that,the optimum temperature and pH of the immobilized enzyme were 55 ℃ and 6.0 respectively,and the optimum feeding-invelocity of substrate was 24 mL/h.The immobilized enzyme were stability of heat,storage,operation under 60 ℃ and in the range of pH4.5～6.5.The exteaction rate of production of soybean oligosaccharides with immobilized enzyme was 85.2%,the protein elimination rate was 86.4%.