以糖蜜为原料利用双酶法制备低聚果糖

Studies of Dual-Enzymatic Preparation for Fructo-Oligosaccharides with Molasses

摘要:

以制糖业的加工副产品糖蜜为原料，利用糖蜜中蔗糖通过双酶法转化开发一种饲料级低聚果糖的加工工艺，以提高糖蜜的附加值及利用率。以果胶酶和果糖基转移酶为复合酶液，通过单因素实验确定的糖蜜酶反应制备低聚果糖的最佳条件为：反应温度55 ℃、pH 5.5、果胶酶与果糖基转移酶的体积比为20∶1、酶反应时间10 h。在最佳条件下，低聚果糖的转化率可达45%。随着酶反应时间的延长，反应体系的黏度逐渐下降并趋于稳定，有利于酶反应转化率的提高和后续的干燥。

Abstract:

Molasses, a by-product of sugar industry, was used as the raw material in this study to improve the added value and utilization of molasses, and a feed grade fruto-oligosaccharide processing technology was developed through the dual-enzyme reaction to use the sucrose from molasses. The optimal conditions for enzymatic preparation method of fruto-oligosaccharides were determined by single-factor experiments. The results showed that the optimal reaction conditions were as follows: temperature of 55 ℃, pH value of 5.5, reaction ratio between pectinase and fructosyltransferase of 20∶1 and reaction time for 10 h. The conversion rate of fruto-oligosaccharides was up to 45%. In addition, the viscosity gradually decreased to a stable value with the increased reaction time, which was beneficial for improving the conversion rate and subsequent drying process.