酸酶结合法制备葡甘露低聚糖的工艺研究

Preparation Of Manno-oligosaccharides by Enzymatic Acidolysis

摘要:

本文采用酸酶结合的方法制备葡甘露低聚糖，通过单因素实验和正交实验确定最佳工艺条件为：酸解时间1.5 h，酶解温度55 ℃，HCl浓度0.07 mol/L，酸解温度85 ℃，加酶量6000 U/g，底物质量浓度80 g/L。因素影响大小顺序为：酸解时间＞酶解温度＞HCl浓度＞酸解温度＞加酶量＞底物质量浓度。

Abstract:

In this paper, the preparation of manno-oligosaccharides (MOS) was studies by enzymatic acidolysis. The preparation conditions were optimized by orthogonal experiment and the optimal acidolysis time, enzymatic temperature, HCl concentration, acidolysis temperature, enzyme dosage, and substrate concentration were 1.5 h, 55 ℃, 0.07 mol/L, 85 ℃, 6000 U/g, and 80 g/L, respectively. And the order of their influences was acidolysis time>zymohydrolysis temperature>HCl concentration>acidolysis temperature>enzyme dosage>substrate concentration.