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当前位置: 首页 > 文章 > β-呋喃果糖苷酶法合成低聚乳果糖工艺优化 食品科学 2011,32 (4) 102-106
Position: Home > Articles > Process Optimization for Beta-fructofuranoside-catalyzed Synthesis of Lactosucrose FOOD SCIENCE 2011,32 (4) 102-106

β-呋喃果糖苷酶法合成低聚乳果糖工艺优化

作  者：
廖春龙;印遇龙;阮征;文红艳
单  位：
南昌大学
关键词：
低聚乳果糖;β-呋喃果糖苷酶;Box-Behnken试验设计;响应面
摘  要：
目的:确定β-呋喃果糖苷酶合成低聚乳果糖的最佳工艺条件。方法:以蔗糖和乳糖为底物,利用β-呋喃果糖苷酶粗酶液合成低聚乳果糖,通过单因素和Box-Behnken试验,对酶法合成工艺进行响应面分析,得到酶法合成低聚乳果糖的最佳工艺参数。结果:最佳工艺条件为反应时间22.77h、pH7.0、反应温度35.0℃、底物质量浓度20.0g/100mL、底物与酶的体积比1:1,低聚乳果糖含量为22.70%。结论:Box-Behnken结合响应面优化果糖苷酶法合成低聚乳果糖工艺,模型可靠,方法可行。
译  名：
Process Optimization for Beta-fructofuranoside-catalyzed Synthesis of Lactosucrose
作  者：
LIAO Chun-long1,2,YIN Yu-long1,2,3,RUAN Zheng1,2,WEN Hong-yan1,2 (1. State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China; 2. College of Life Science and Food Engineering,Nanchang University,Nanchang 330031,China; 3. Institute of Subtropical Agriculture,Chinese Academy of Sciences,Changsha 410125,China)
关键词：
lactosucrose;β-fructofuranoside;Box-Behnken experimental design;response surface methodology
摘  要：
Objective:To obtain the optimum process conditions for the synthesis of lactosucrose under the catalysis of β-fructofuranoside. Methods:Lactosucrose was prepared from lactose as an acceptor and sucrose as a fructosyl donor by a fructose-transferring enzyme,β-fructofuranoside derived from Arthrobacter sp.10138. The process was optimized by Box-Behnken experimental design followed by response surface analysis. Results:Adding the same volume of β-fructofuranoside solution to a mixture of lactose and sucrose in equal proportion by weight in aqueous solution to catalyze the reaction between the two sugars for 22.77 h at 35.0 ℃ provided optimum synthesis of lactosucrose,and the content of lactosucrose in reaction product was 22.70%. Conclusion:Combined use of Box-Behnken experimental design and response surface methodology has the feasibility to be used as a mathematical approach to optimize the synthesis process for lactosucrose,and the established model is reliable in predicting the content of lactosucrose in reaction product.

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