半乳甘露低聚糖的酶法制备及其应用研究.pdfVIP

摘要 本文通过 β-甘露聚糖酶对瓜尔胶进行酶解制备半乳甘露低聚糖(GMOS)，并对其性质 和应用进行研究。主要研究内容与结论如下： 4 通过单因素试验及 L (3 )正交试验，确定酶解最佳条件为：瓜尔胶浓度 0.5%，加酶量 9 为 20 U/g ，pH 6.0 ，50 ℃，反应时间 8 h。此条件下，酶解率为24.2% ，平均聚合度为4.13 。 经 HPLC 检测，酶解产物是以二糖为主要成分的半乳甘露低聚糖。黏度为 4294 MPa·s 的 1%瓜尔胶溶液，5 min 后黏度下降至 4.728 MPa·s 。 对酶解液超滤，其平均聚合度由原液的 6.03 降至 3.41，滤出液电导率降低，脱盐度为 7.19% 。通过单因素和响应面优化实验，超滤液脱色条件为：活性炭用量0.43%、时间44.17 min 、温度 50 ℃，此条件下，脱色率达 90.42%，糖保留率达 93.77% 。进一步脱盐后，收 集液电导率为 18.69 us/cm，脱盐率达 94.09% 。GMOS 产率为 48.16% ，经质谱检测，实验 制备的 GMOS 其主要由 10 个以内的糖单元组成。 研究GMOS对三种乳酸杆菌的体外增殖作用。结果表明，GMOS对鼠李糖乳酸杆菌、 植物乳酸杆菌和发酵乳酸杆菌的体外增殖都有一定促进作用。发酵乳酸杆菌作用最明显， 对GMOS 的PI值为75.2%，发酵产酸达82.98 mg/mL。 研究GMOS在酸奶中的应用。结果表明，添加0.2% GMOS 的酸奶表观特性良好，黏度 适宜，酸度正常，析水率为10%，乳清析出时间为8天，乳酸菌数持续增长，使酸奶在储藏 期内保持较好品质。 关键词：瓜尔胶；β-甘露聚糖酶；半乳甘露低聚糖；乳酸杆菌 I ABSTRACT In this article, Galacto-Mannan-Oligosaccharides (GMOS) was prepared from Guar Gum by β-Mannanase, and its characteristics and application were studied. The main research contents and results were as follows: The effect factors, including the guar gum concentration, pH value, temperature, enzyme amount and reaction time on the hydrolysis of guar gum were studied respectively. Based on the results, the orthogonal experiment was designed to obtain optimized condition for GMOS. The result indicated that pH was the most critical factor on the rate of hydrolysis, followed by the enzyme amount. Reaction time and temperature had relatively low effect on the rate of hydrolysis. The optimum enzymatic hydrolysis conditions were guar gum concentration 0.5%, enzyme amount 20 U/g, pH 6.0, 50 ℃ , 8 h. Under optimal conditions, the hydrolysis rate was 24.2%, and the polymerization in average degree was 4.13. The hydrolys