CAJ | 학술논문

利用β-甘露聚糖酶产品水解魔芋胶制备魔芋葡甘露低聚糖的工艺条件.在加样顺序、pH、酶添加量、时间、温度等单因素试验的基础上,进一步通过正交试验确定的最佳工艺条件为:魔芋胶浓度10 g/L,酶添加量为100 U/g,pH5.5,45℃条件下,酶解时间1.5 h.再利用酵母发酵去除可发酵性糖的方法,以获得最终产物为100%的魔芋葡甘露低聚糖.
이용β-감로취당매산품수해마우효제비마우포감로저취당적공예조건.재가양순서、pH、매첨가량、시간、온도등단인소시험적기출상,진일보통과정교시험학정적최가공예조건위:마우효농도10 g/L,매첨가량위100 U/g,pH5.5,45℃조건하,매해시간1.5 h.재이용효모발효거제가발효성당적방법,이획득최종산물위100%적마우포감로저취당.
In this paper,the preparation of Konjac Oligo-glucomannan was studied by hydrolyzing konjac gum using β-Mannanase.The preparation conditions were optimized by one-way analysis with adding sequence,pH,enzyme added,time,temperature,and orthogonal experiment.Under the conditions of konjac gum water solution 10g/L, β-mannanase 100 IU/g,pH5.5,enzymolysis in 45℃ for 1.5 h.The ultimate hydrolysate is 100% of oligo-gluco-mannan through eliminateing saccharide of fermentable with yeast fermentation.