新型麦芽四糖酶及其应用

Maltotetraose Syrup Production and Process Optimization

麦芽四糖属麦芽低聚糖,与蔗糖相比,它具有低甜度,高粘度,低渗透压,耐强酸等特性,因此在食品行业有特别的应用。目前虽然能够产生麦芽四糖的酶不少,但真正工业化生产的却很少,且被报道的大部分麦芽四糖酶须在中性或偏碱性条件下进行反应,这对实际生产操作带来很多不便,影响产品质量并导致生产成本较高。作者采用一种新型的由嗜糖假单胞菌改造得到的耐热耐酸的麦芽四糖酶,对其生产麦芽四糖的工艺条件进行了研究及优化。实验表明,该酶可以在pH4.0~8.0,温度55~70℃,与普鲁兰酶协同作用生产质量分数在50%以上的麦芽四糖糖浆。

Maltotetraose is a key sugar in maltooligosaccharide family. It has quite some unique physical and chemical properties,such as low sweetness,low osmotic pressure,high viscosity,acid resistant and so on,which results in its wide application in food industry. Mahotetraose-forming amylases have been reported before,but few of them could be industrialized. The less thermostability and acid stability of the enzyme properties,and the cost of the enzyme make commercial production of the sugar less viable. A new acid stable and thermostable mahotetrasoeforming amylase is introduced in this paper,and its operational process is optimized. The results showed that this new amylase could be operated at pH4.0-8.0,temperature from 55-70 ℃. At the same time,more than 50% maltotetraose syrup could be obtained with the presence of pullulanase. The new enzyme makes the production of maltotetraose more competitive.