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当前位置: 首页 > 文章 > 酶法制备寡聚半乳糖醛酸的研究 食品工业科技 2007 (4) 194-197
Position: Home > Articles > 酶法制备寡聚半乳糖醛酸的研究 Science and Technology of Food Industry 2007 (4) 194-197

酶法制备寡聚半乳糖醛酸的研究

作  者：
孙丽娜;石波;梁平
单  位：
中国农业科学院饲料研究所
关键词：
苹果果胶;寡聚半乳糖醛酸;酶解;影响因素
摘  要：
以苹果果胶为原料,通过化学法制得甲酯化为26.6%的果胶酸,用果胶酶酶解所制得的果胶酸制备寡聚半乳糖醛酸。通过实验对比反应时间、pH、反应温度、酶的用量及酶的种类等影响因素,并采用薄层层析(TLC)和离子色谱法(HPAEC)测定相应的酶解产物,得到了制备寡聚半乳糖醛酸的最佳条件,即反应30min,pH5.5,55℃,酶和底物比1∶10,果胶酶PectinexXXL。在此条件下,寡聚半乳糖醛酸的得率大于54.3%,其中以二糖和三糖为主,得率分别为26.7%和27.6%。
译  名：
酶法制备寡聚半乳糖醛酸的研究
关键词：
apple pectin; oligogalacturonic acids; enzyme hydrolysis; influencing factors
摘  要：
In this paper, oligogalacturonic acids were produced by pectinase hydrolysis of pectin acid with 26.6% of methylation which was obtained by chemical hydrolysis of apple pectin. The influencing factors, such as reaction time, pH, temperature, the quantity and type of pectinase, were compared in the experiments. The types and quantities of enzymatic hydrolysate were determined by thin-layer chromatography (TLC) and high-performance anion-exchange chromatography (HPAEC). It was found that the optimum conditions for producing the oligogalacturonic acids were: 30 min at pH 5.5 and 55 ℃, the enzyme: substrate ratio 1∶10, and Pectinex XXL. Under these conditions, the yield of oligogalacturonic acids mainly with a degree of polymerization of (DP) 2 and 3 was more than 54.3%, the yields of which were 26.7% and 27.6%, respectively.

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