一步法制备高果糖浆工程及产酶菌体营养价值研究

利用克鲁维酵母菊粉酶酶解菊粉制作高果糖浆 ,优选的酶解条件是 :菊糖浓度15.0 % ,酶作用剂量 2 2U/g ,50℃下作用 6～ 36h ,底物水解率 >95%。水解产物中果糖占95%以上 ,葡萄糖占 5%以下 ,不含其它糖。产酶酵母所含营养物质非常丰富。真蛋白含量4 3.10 % ,赖氨酸、蛋氨酸、胱氨酸、色氨酸分别是 3.0 2、0 .58、0 .4 4、0 .52mg/kg ,维生素B1和B2含量分别是 5.53和 6 0 .70mg/kg ,重要微量元素铜、锌、铁、锰的含量分别是 19、110、170和 15mg/kg。在本研究设计工艺下 ,高果糖浆和高值兼用酵母生产可以一举两得。

Study on High Fructose Syrup Production with Yeast Inulinase and Nutrition Value of Yeast Cell

The high fructose syrup was produced by hydrolysis of inulinase of Kluyveromyces on inulin. More 95% of hydrolysis of inulin was obtained under the optimized hydrolysis conditions of 15%inulin, 22U of inulinase for one gram of inulin, at 50℃ for 30～36 hours. Hydrolysis product consists of more 95% fructose and less 5% glucose. Yeast cell was rich in nutrition components, the contents of lysine, methionine, cystine, and tryptophane are respectively 3.02, 0.58, 0.44,and 0.52 mg/kg, vitamin B 1 and B 2, 5.53 and 60.70 mg/kg, trace element copper, zinc, iron, and magnesium 19,110,170 and 15 mg/kg. The high fructose syprus and high value yeast with were obtained at the same time through the technological process of this study.