食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 128

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015584

响应曲面法优化酵母β-葡聚糖酶解工艺及产物分析

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  • 1(天津科技大学 食品工程与生物技术学院，天津,300457) 2(北京彬原原商贸有限公司，北京,101111)
硕士

网络出版日期: 2018-03-26

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Optimization of enzymolysis of yeast β-glucan by response surface method and analysis of hydrolyzed products

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  • 1(Tianjin University of Science & Technology, Tianjin 300457, China)
    2(Beijing Binyuanyuan Commercial and Trading Co.,Ltd., Beijing 101111, China)

Online published: 2018-03-26

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摘要

采用β-葡聚糖酶对酵母β-葡聚糖进行酶解，利用单因素和响应面实验，以水溶性酵母β-葡聚糖得率为指标优化酶解工艺，并对水溶性酵母β-葡聚糖与原酵母β-葡聚糖的结构和热稳定性进行了研究。最佳酶解条件：底物质量浓度1.14 g/100 mL，酶活浓度0.16 U/mL，温度44 ℃，pH 4.2，水溶性酵母β-葡聚糖得率为39.89%。红外光谱分析结果表明，水溶性酵母β-葡聚糖与原酵母β-葡聚糖的糖苷键型均为β构型，分子构象相同。热稳定性分析表明，水溶性酵母β-葡聚糖和原酵母β-葡聚糖的特征分解温度分别为356 ℃和360 ℃，终止分解温度分别为740 ℃和780 ℃，热稳定性差异不大。

关键词： 酵母β-葡聚糖; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 酶解法; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 响应面实验; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 红外分析; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 热稳定性分析

本文引用格式

范红梅 , 汪建明 , 刘力 . 响应曲面法优化酵母β-葡聚糖酶解工艺及产物分析[J]. 食品与发酵工业, 2018 , 44(3) : 128 . DOI: 10.13995/j.cnki.11-1802/ts.015584

Abstract

The β-glucan was hydrolyzed by β-glucanase. The single-factor and the response surface (RSM) test were used to optimize the enzymolysis process with the yield of water-soluble yeast β-glucan as an index. The structure and thermal stability of water-soluble yeast β-glucan were examined. The results showed that the optimum conditions were substrate concentration of 1.14 g/dL, enzyme activity of 0.16 U/mL, temperature of 44 ℃, pH value of 4.2. The highest yield of water-soluble yeast β-glucan was 39.89%. The results of infrared spectroscopy showed that the glycosidic bond of water-soluble yeast β-glucan and the original yeast β-glucanwere β-configuration, and their molecular conformation were the same. The thermostability analysis showed that the characteristic decomposition temperature of water-soluble yeast β-glucan and yeast β-glucan were 356 ℃ and 360 ℃, respectively. The final decomposition temperature was 740 ℃ and 780 ℃, respectively. The difference in thermal stability between the water-soluble yeast β-glucan and the original yeast β-glucan was not significant.

Key words： yeast β-glucan; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; enzymolysis; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; response surface method; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; infrared analysis; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; thermal stability analysis

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