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利用枯草芽孢杆菌产生的碱性甘露聚糖酶,以魔芋、槐豆胶、瓜尔胶与田菁胶为原料,制备甘露低聚糖。比较了酶对底物水解反应动力学,对低聚糖制备过程中的水解液进行了还原糖测定,并通过质谱对最终酶解液组分进行分析。结果表明:魔芋与槐豆胶为甘露聚糖酶的最适水解底物,水解8h后,还原糖得率稳定,可作为甘露低聚糖生产的指导依据。酶解24h后,魔芋、槐豆胶、瓜尔豆胶及田菁胶的主要产物分别为二糖至九糖、五糖至十糖、二糖至十糖和二糖至十糖。利用酶法生产甘露低聚糖的方法具有水解过程简单、产物聚合度低、纯度高的优点。
Mannan oligosaccharides were prepared by alkaline mannanase produced by Bacillus subtilis and konjac, locust bean gum, guar gum and sesbania gum as raw materials. The enzymatic hydrolysis kinetics of the substrate was compared. The reducing sugar was determined for the hydrolyzate during the preparation of oligosaccharides, and the final hydrolyzate components were analyzed by mass spectrometry. The results showed that konjac and locust bean gum were the optimal hydrolysis substrates for mannanase. After 8h of hydrolysis, the yield of reducing sugar was stable, which could be used as the guide for the production of mannan oligosaccharide. After 24h enzymolysis, the main products of konjac, locust bean gum, guar gum and sesbania gum are disaccharides to nonacose, pentasaccharide to decasaccharide, disaccharides to decasaccharide and disaccharides to decaose respectively. The method for producing mannan oligosaccharide by enzymatic method has the advantages of simple hydrolysis process, low polymerization degree and high purity.