食品科学 ›› 2005, Vol. 26 ›› Issue (12): 128-131.

• 工艺技术 • 上一篇    下一篇

普鲁蓝酶逆向合成麦芽糖基β-环状糊精

 崔波, 金征宇   

  1. 江南大学食品学院
  • 出版日期:2005-12-15 发布日期:2011-10-01

Synthesis of Maltosyl(α-1→6)β-cyclodextrin through the Reverse Reaction of Pullulanase

 CUI  Bo, JIN  Zheng-Yu   

  1. School of Food Science and Technology, Southern Yangtze University
  • Online:2005-12-15 Published:2011-10-01

摘要: 以麦芽糖和β-环状糊精作为底物,利用酸性普鲁蓝芽孢杆菌普鲁蓝酶的逆向合成作用合成麦芽糖基β-环状糊精。产物经纸色谱、HPLC和IR进行鉴定并用纸色谱对其分离纯化。对可能影响麦芽糖基β-环状糊精合成的pH、反应温度、加酶量、麦芽糖与β-CD的摩尔比、底物浓度及反应时间等各因素分别作了单因素实验,确定最佳反应条件为温度70℃,pH值4.5,麦芽糖和β-环状糊精摩尔比为12:1,底物浓度80%~85%,加酶量200U/gβ-CD,反应时间60h。

关键词: 麦芽糖, &beta, -环状糊精, 麦芽糖基&beta, -环状糊精, 普鲁蓝酶

Abstract: Maltosyl(α-1→6)β-cyclodextrin was synthesized from maltose and β-cyclodextrin, by using Bacillus acidopullulyticus pullulanase.The reaction product was determined by HPLC, IR and paper chromatography. Mal-β-CD has been separated by paper chromatography. The factors which affect the formation of Mal-β-CD have been studied and the optimum conditions were got as follows: 200Ugβ-CD of enzyme, molar ratio of maltose to β-CD as 12:1, a substrate concentration of 80%~85%, the pH of reaction mixture as 4.5, reaction temperature at 70℃ and reaction time 60 hours.

Key words: maltose, β-cyclodextrin, maltosyl(α-1→6)β-cyclodextrin, pullulanase