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| β-甘露聚糖酶制备魔芋葡甘露低聚糖的研究 | |
| 引用本文： | 李剑芳,邬敏辰,程科,夏文水. β-甘露聚糖酶制备魔芋葡甘露低聚糖的研究[J]. 食品与发酵工业, 2007, 33(1): 21-24 |
| 作者姓名： | 李剑芳 邬敏辰 程科 夏文水 |
| 作者单位： | 1. 教育部食品科学与安全重点实验室,江苏无锡,214036;江南大学食品学院,江苏无锡,214036 2. 江南大学医学系,江苏无锡,214064 3. 江南大学食品学院,江苏无锡,214036 |
| 摘 要： | 利用黑曲霉菌株(Aspergillus niger)LW-1所产酸性β-甘露聚糖酶,对魔芋胶进行水解制备(魔芋)葡甘露低聚糖。酶解的工艺条件为:魔芋胶浓度150g/L,加酶量50IU/g(魔芋胶),酶解温度50℃,酶解时间6h。所获酶解产物经薄板层析和HPLC检测,主要为低聚糖以及少量单糖。再利用酵母发酵法去除其中的可发酵性单糖,最终产物为100%的(魔芋)葡甘露低聚糖。 |
| 关 键 词： | β-甘露聚糖酶 魔芋胶 葡甘露低聚糖 酵母发酵 |
| 修稿时间： | 2006-10-12 |
Study on the Preparation of Oligo - glucomannan Using Konjak Gum by β-Mannanase |
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| Li Jianfang,Wu Minchen,Cheng Ke,Xia Wenshui. Study on the Preparation of Oligo - glucomannan Using Konjak Gum by β-Mannanase[J]. Food and Fermentation Industries, 2007, 33(1): 21-24 | |
| Authors: | Li Jianfang Wu Minchen Cheng Ke Xia Wenshui |
| Affiliation: | 1.Key Laboratory of Food Science and Safety, Ministry of Education, Wuxi 214063, China;2.School of Food Science, Southern Yangtze University, Wuxi 214036, China;3.Department of Medicine, Southern Yangtze University, Wuxi 214064, China |
| Abstract: | The hydrolysis conditions of konjak glucomannan were studied with β-mannanase from Aspergillus niger LW-1. Under the conditions of konjak gum water solution 150 g/L, β-mannanase 50 IU/g konjak gum, hydrolytic temperature 50℃ and hydrolytic time 6 h, the hydrolysate is oligo-saccharides and mono-saccharides analyzed by thin-layer chromatography and HPLC analysis. The ultimate hydrolysate is 100% of oligo-glucomannan through eliminating mono-saccharides with yeast fermentation. |
| Keywords: | β-mannanase konjak gum oligo-glucomannan yeast fermentation |
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