固定化菊粉酶酶解菊芋提取液制备果糖的研究

目的]研究固定化菊粉酶酶解菊芋提取液制备果糖的适宜反应条件。方法]以菊芋提取液为原料,以固定化菊粉酶酶法制备果糖,采用蒽酮比色法测定总糖含量,采用3,5-二硝基水杨酸法测定果糖含量,研究了底物浓度、反应温度、pH值、加酶量对果糖制备的影响。结果]底物浓度、反应温度、pH值、加酶量对果糖制备均有显著影响。固定化菊粉酶酶解菊芋提取液制备果糖的适宜反应条件为:底物浓度10%(W/V),反应温度60℃,pH值5.0,加酶量3.0U/g菊糖。在适宜条件下反应12h,底物降解率为98.2%,果糖占总糖的87.6%,总转化率高。结论]固定化菊粉酶既保持了游离酶的活性,又具有固定酶的功效,具有实用价值。

Study on Immobilized Inulinase Enzymatic Hydrolyzing the Extract Liquid of Helianthus tuberosus Linn.to Produce Fructose

Objective]The aim was to find out the optimum reaction parameters by using immobilized inulinase enzymatic hydrolyzing the extract liquid of Helianthus tuberosus Linn. to produce fructose. Method]Taking the extract liquid of Helianthus tuberosus Linn. as material, fructose was produced by adopting immobilized inulinase to hydrolyze the extract liquid of Helianthus tuberosus Linn. The total sugar content was determined by anthrone method and the fructose content was determined by DNS method. The effects of various factors such as the concentration of the substrate, the temperature, pH value and the concentration of the enzyme on fructose preparation were studied. Result] The result showed that the concentration of the substrate, the temperature, pH value and the concentration of the enzyme could significantly influence fructose preparation. The optimum reaction conditions for enzymatic reaction were substrate concentration 10%(W/V), reaction temperature 60 ℃, pH value 5.0, the concentration of the enzyme 3.0 U/g. Reacting 12 h under these conditions, the degradation rate of substrate was 98.2%, and fructose may account for 87.6% of the total sugar content. The total conversation rate was high. Conclusion] Immobilized inulinase not only kept the activity of free enzyme, but also had the effect of immobilized enzyme. So it was high value.