为了探索反应温度对产物组分的影响,利用自制连续变化的温度梯度实验装置,研究了22℃~60℃(±0.1℃)区间内温度对一内切β-1,3-葡聚糖酶酶解酵母β-葡聚糖的影响,获得了酶解过程多点温度特性数据。分析表明:该酶酶解酵母β-葡聚糖的活化能为84.17 kJ/mol;以产物积累表示的最适酶解温度随时间延长呈指数下降;酶解产物组分受温度的影响,低温较高温获得的寡糖链长,高温区大于46℃可以获得以昆布二糖、昆布三糖为主的组分,而低温区小于30℃可以获得昆布五糖及更大分子量的产物。研究结果可为寡糖生产提供精确的温度控制参数。 In order to explore the influence of reaction temperature on the composition of the products, the effect of the temperature in the range of 22 ℃ ~ 60 ℃ (± 0.1 ℃) on the endo-β-1,3-glucanase Enzymatic hydrolysis of yeast β-glucan, obtained multi-point enzymatic hydrolysis temperature characteristics of the data. The results showed that the activation energy of yeast β-glucan was 84.17 kJ / mol. The optimal temperature for enzymatic hydrolysis of yeast β-glucan decreased exponentially with time. The components of the hydrolyzate were affected by temperature, Oligosaccharide chain length obtained at higher temperatures, greater than 46 ℃ in the high temperature zone can be obtained with kelp disaccharide sugar, laminarin sugar-based components, and the low temperature zone is less than 30 ℃ can be the product of laminarin pentasaccharide and larger molecular weight. The results provide accurate temperature control parameters for oligosaccharide production.