食品科学 ›› 1997, Vol. 18 ›› Issue (9): 24-27.
• 食品科学 • 上一篇 下一篇
LamiaL’Hocine, 江波, 王璋
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LamiaL’Hocine, Jiang-Bo, WANG Zhang
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摘要: 以果糖转移酶作用于蔗糖制得的低聚果糖为原料,将葡萄糖氧化酶及过氧化氢酶协同作用于30%的总糖,在30℃,pH5.0条件下,通气反应16h,得到纯度为86.92%(总低聚果糖占总糖)的低聚果糖。
关键词: 低聚果糖, 果糖转移酶, 葡萄糖氧化酶, 过氧化氢酶
Abstract: High-purity of fructo-oligosaccharides (FOS) was prepared after glucose was removed in normal FOS products by glucose oxidase (GOD) and catalase (CAT). The optimum temperature and pH of glucose oxidase were 45℃and 5.0. respectively. 86.92 % of FOS was prepared by G0D (50U/g total sugar) and CAT (725U/g total sugar) at 30℃. pH 5.0, 3O% of total sugar concentration for 16 h aerated incubation.
Key words:  , Fructo-oligosaccharides Fructosyltransferase Glucose oxidase catalase;
LamiaL’Hocine, 江波, 王璋. 双酶法生产高纯度低聚果糖的研究[J]. 食品科学, 1997, 18(9): 24-27.
LamiaL’Hocine, Jiang-Bo, WANG Zhang. [J]. FOOD SCIENCE, 1997, 18(9): 24-27.
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