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1、1022011,Vol.32,No.04食品科学※工艺技术β-呋喃果糖苷酶法合成低聚乳果糖工艺优化廖春龙1,2,印遇龙1,2,3,阮征1,2,*,文红艳1,2(1.南昌大学食品科学与技术国家重点实验室,江西南昌330047;2.南昌大学生命科学与食品工程学院,江西南昌330031;3.中国科学院亚热带农业生态研究所,湖南长沙410125)摘要:目的:确定β-呋喃果糖苷酶合成低聚乳果糖的最佳工艺条件。方法:以蔗糖和乳糖为底物,利用β-呋喃果糖苷酶粗酶液合成低聚乳果糖,通过单因素和Box-Behnken试验,对酶法合成工艺进行响应面分析,得到酶法合成低聚乳果糖的最佳工艺参数。结
2、果:最佳工艺条件为反应时间22.77h、pH7.0、反应温度35.0℃、底物质量浓度20.0g/100mL、底物与酶的体积比1:1,低聚乳果糖含量为22.70%。结论:Box-Behnken结合响应面优化果糖苷酶法合成低聚乳果糖工艺,模型可靠,方法可行。关键词:低聚乳果糖;β-呋喃果糖苷酶;Box-Behnken试验设计;响应面ProcessOptimizationforBeta-fructofuranoside-catalyzedSynthesisofLactosucroseLIAOChun-long1,2,YINYu-long1,2,3,RUANZheng1,2,*,W
3、ENHong-yan1,2(1.StateKeyLaboratoryofFoodScienceandTechnology,NanchangUniversity,Nanchang330047,China;2.CollegeofLifeScienceandFoodEngineering,NanchangUniversity,Nanchang330031,China;3.InstituteofSubtropicalAgriculture,ChineseAcademyofSciences,Changsha410125,China)Abstract:Objective:Toobtai
4、ntheoptimumprocessconditionsforthesynthesisoflactosucroseunderthecatalysisofβ-fructofuranoside.Methods:Lactosucrosewaspreparedfromlactoseasanacceptorandsucroseasafructosyldonorbyafructose-transferringenzyme,β-fructofuranosidederivedfromArthrobactersp.10138.TheprocesswasoptimizedbyBox-Behnk
5、enexperimentaldesignfollowedbyresponsesurfaceanalysis.Results:Addingthesamevolumeofβ-fructofuranosidesolutiontoamixtureoflactoseandsucroseinequalproportionbyweightinaqueoussolutiontocatalyzethereactionbetweenthetwosugarsfor22.77hat35.0℃providedoptimumsynthesisoflactosucrose,andthecontentof
6、lactosucroseinreactionproductwas22.70%.Conclusion:CombineduseofBox-Behnkenexperimentaldesignandresponsesurfacemethodologyhasthefeasibilitytobeusedasamathematicalapproachtooptimizethesynthesisprocessforlactosucrose,andtheestablishedmodelisreliableinpredictingthecontentoflactosucroseinreacti
7、onproduct.Keywords:lactosucrose;β-fructofuranoside;Box-Behnkenexperimentaldesign;responsesurfacemethodology中图分类号:TS247文献标识码:A文章编号:1002-6630(2011)04-0102-05低聚乳果糖(lactosucrose,LS),化学名为O-β-D-面[3-6]。低聚乳果糖很难被人唾液中的消化酶、胃液及galactopyranosyl-(1→2)-β-D-fructofuranoside,低