酶法制备黑小麦麸皮阿魏酰低聚木糖的工艺优化

Optimization of enzymatic preparation of feruloylated oligosaccharides from black-grained wheat

研究黑小麦麸皮阿魏酰低聚木糖(FOs)的酶法制备工艺。用木聚糖酶酶解水不溶性膳食纤维制备FOs,通过HPLC分析方法,并结合双波长法和薄层层析法对FOs的含量和组成进行分析。在加酶量、反应时间、p H、温度4个单因素实验基础上,采用四因素三水平的中心旋转设计,以FOs浓度为响应值,使用响应面分析法对FOs的制备工艺进行优化,得到最佳工艺参数为:加酶量15.5 mg/L,酶解时间22 h,温度46℃,p H4.8,在此条件下,FOs的浓度为0.4913 mmol/L。薄层层析和HPLC分析结果表明,酶解液中的低聚糖含有结合态阿魏酸,是阿魏酰低聚木糖。

The enzymatic preparation of feruloylated oligosaccharides from black-grained wheat was studied.The insoluble dietary fiber was then hydrolyzed by xylanase to release feruloylated oligosaccharides（FOs）. The content and composition of FOs were analyzed by HPLC,combining with dual-wavelength method and thin layer chromatography（TLC）. Based on the single factor experiments of enzyme dosage,reaction time,p H,and temperature,with FOs concentration as response value,the process for enzymatic production of FOs was optimized by using response surface methodology employing a four-level,three-variable central composition rotatable design. The optimum reaction conditions were as follows：preparing for 22 h at 46 ℃,with enzyme concentration of 15.5 mg/L and p H4.8. Under the conditions,FOs content of the product was 0.4913 mmol/L.The results of TLC and HPLC showed that the oligosaccharides of hydrolyzate containing conjugated ferulic acid which was feruloylated oligosaccharides.