一步法制备高果糖浆工程及产酶菌体营养价值研究

Study on High Fructose Syrup Production with Yeast Inulinase and Nutrition Value of Yeast Cell

利用克鲁维酵母菊粉酶酶解菊粉制作高果糖浆 ,优选的酶解条件是 :菊糖浓度15.0 % ,酶作用剂量 2 2U/g ,50℃下作用 6～ 36h ,底物水解率 >95%。水解产物中果糖占95%以上 ,葡萄糖占 5%以下 ,不含其它糖。产酶酵母所含营养物质非常丰富。真蛋白含量4 3.10 % ,赖氨酸、蛋氨酸、胱氨酸、色氨酸分别是 3.0 2、0 .58、0 .4 4、0 .52mg/kg ,维生素B1和B2含量分别是 5.53和 6 0 .70mg/kg ,重要微量元素铜、锌、铁、锰的含量分别是 19、110、170和 15mg/kg。在本研究设计工艺下 ,高果糖浆和高值兼用酵母生产可以一举两得。

The high fructose syrup was produced by hydrolysis of inulinase of Kluyveromyces on inulin. More 95% of hydrolysis of inulin was obtained under the optimized hydrolysis conditions of 15%inulin, 22U of inulinase for one gram of inulin, at 50℃ for 30～36 hours. Hydrolysis product consists of more 95% fructose and less 5% glucose. Yeast cell was rich in nutrition components, the contents of lysine, methionine, cystine, and tryptophane are respectively 3.02, 0.58, 0.44,and 0.52 mg/kg, vitamin B 1 and B 2, 5.53 and 60.70 mg/kg, trace element copper, zinc, iron, and magnesium 19,110,170 and 15 mg/kg. The high fructose syprus and high value yeast with were obtained at the same time through the technological process of this study.