摘要
以大蒜渣为原料,利用马克斯克鲁维酵母诱导产出菊粉酶。所得菊粉酶经硫酸铵盐析,得出最佳饱和度为40%～80%。在这一区间的饱和度下经过透析、冷冻干燥,沉淀得到较纯的外切菊粉酶。再利用发酵酶水解大蒜渣制备果葡糖浆,经选择温度,酶活,底物浓度,pH以及时间这5个单因素,并正交设计,得出最优方案:pH4.8,温度为45℃,底物浓度9mg/mL,酶活量53.95U/mL,时间为8h,此时水解率达到96%。经高效液相色谱法-示差折光分析法可以知道,酶解液以果糖为主。
Inulinases were produced by Kluyveromyces marxianus with garlic dregs as substrate. Inulinases were salted out by ammonium sulfate, and at the best range of saturation level, 40%-80%, quite pure exoinulinases were precipitated. The inulinases were used for high fructose syrup production by hydrolyzing garlic dregs at optimal condition obtained from single-factor and orthogonal experiments. It was found out that the best high fructose syrup yield was 96% which was achieved at pH4.8, 45 %, with a substrate concentration of 9 mg/mL, and an enzyme concentration of 53.95 U/mL, hydrolyzing for 8 h.
出处
《食品科技》
CAS
北大核心
2012年第1期110-114,共5页
Food Science and Technology
基金
国家高技术研究发展计划专项经费(2007AA10Z300)
暨南大学本科创新工程资助项目
关键词
大蒜渣
菊粉酶
果葡糖浆
garlic dregs
inulinase
high fructose syrup
