β-甘露聚糖酶低限度水解制备适度黏度魔芋胶

Limited Enzymatic Hydrolysis to Produce Konjac Glucomannan with Moderate Viscosity by β-mannanase

利用β-甘露聚糖酶对魔芋精粉进行低限度水解,得到适度黏度的魔芋胶,改善了市售魔芋胶黏度过大在食品工业生产中不易操作的缺陷,并实现魔芋胶产品标准化。确定酶解的最适条件为:温度55℃,魔芋胶质量分数12%(去离子水配制),加酶量为3.0U/g,酶解时间120 min。在该工艺条件下得到魔芋胶的黏度在1 800～2000 mPa.s,分子量在105～107范围内的分布为91.01%,仍为大分子多糖,此水解为低限度水解。

With β-mannanase,Konjac glucomannan（KGM） was enzymatic hydrolyzed to its degraded products with moderate viscosity,which improved the defects of high viscosity of commercial KGM used in food industry.The standard KGM products were also achieved.The optimum conditions for hydrolysis was temperature 55°C,KGM mass fraction 12%（prepared by deionized water）,enzyme concentration 3.0U/g,hydrolysis time 120min.Under these conditions,the viscosity of hydrolysates was controlled in the range of 1 800~2 000 mPa·s,molecular weight distribution was 91.01% in the range of 105~107.The KGM after hydrolysis is still polysaccharide macromolecules due to limited enzymatic hydrolysis.