• 食品化学 •

### 酸解法与酶解法调控右旋糖酐分子质量的比较

1. （广西民族大学化学化工学院，广西多糖材料及改性重点实验室，广西 南宁 530006）
• 出版日期:2020-03-25 发布日期:2020-03-23
• 基金资助:
广西生物多糖分离纯化及改性研究平台建设项目（桂科ZY18076005）

### Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran

HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang

1. (Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530006, China)
• Online:2020-03-25 Published:2020-03-23

Abstract: In order to obtain dextran with specific molecular mass, dextranase was used to hydrolyze dextran and compared with the traditional acid hydrolysis method. The experimental results showed that both enzymatic hydrolysis and acid hydrolysis could control the molecular mass of dextran, the distribution coefficients of the products were within a reasonable range, with good homogeneity. The enzymatic hydrolysis occurred fast under mild reaction conditions at about 50 ℃, and the products had no chloride ion residue. At about 90 ℃, the acid hydrolysis was carried out at a high reaction rate, but it needed a large amount of acid and alkali, with high energy consumption and serious pollution, and the level of chloride ion residue in the products was 5.89%. Therefore, compared with the acid hydrolysis, the enzymatic hydrolysis had the advantages of lower energy consumption, less pollution and no chloride ion residue, which provides a strong basis for the potential of the enzymatic method as an alternative to the acid method to produce dextran with specific molecular mass.