固定化蔗糖酶水解蜂蜜蔗糖的研究

STUDIES ON HYDROLYSIS OF SUCROSE IN HONEY BY IMMOBILIZED SUCRASE

用复合破壁方法从酵母提取蔗糖酶,用海藻酸钙凝胶包埋、戊二醛交联方法制备固定化蔗糖酶,并在40℃下进行脱水处理。对自然酶和固定化酶的酶学性质进行了系统研究。自然酶和固定化酶的最适底物浓度为10%,最适反应时间是120分钟,最适 pH 是4.0,最适反应温度自然酶是50℃,固定化酶60℃。果糖对自然酶和固定化酶有很强的抑制作用,在果糖和葡萄糖并存情况下抑制作用降低。用固定化蔗糖酶反复水解蜂蜜蔗糖40批,蜂蜜中蔗糖含量由10%下降为5%以下,固定化蔗糖酶仍保持75%水解酶活力。

The sucrase was extracted from yeast by compound autolysis method and the immobilizedsucrase was prepared py Ca-alginate-glutaraldehyde method,and dehydration was carried outbelow at 40℃.The enzymatic properties of native sucrase and immobilized sucrase were studiedsystematically.The optimum substrate concentration of the native and immobilized sucrase was10%,the optimum reaction time was 120 min,the optimum pH was 4.0;the optimum reac-tion temperature of native sucrase was 50℃,but immobilized sucrase was 60℃.The inhibi-tion of the fructose on both enzymes was very strong,but the inhibition was decreased whileboth fructose and glucose exist simultaneously.The 40 batch hydrolysis of sucrose in honeywas done repeatedly by immobilized sucrase and the experimental data showed that the con-centration of sucrose in honey was decreased from 10% to 5% below and the hydrolysis activityof immobilized sucrase still remains 75%.