Influence of Ions on Feruloyl Oligosaccharide Preparation from Wheat Bran by Xylanase Hydrolysis

doi:10.7506/spkx1002-6630-201103005

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 19-22.doi: 10.7506/spkx1002-6630-201103005

• Basic Research • Previous Articles Next Articles

Influence of Ions on Feruloyl Oligosaccharide Preparation from Wheat Bran by Xylanase Hydrolysis

ZHAO Bing1,2，LIU Hai-shun3，WANG Jing1,2,*，ZHANG Ke4，SUN Bao-guo1,2，CAO Yan-ping1,2

1. Beijing Key Laboratory of Plant Resource Research and Development, Beijing Technology and Business University, Beijing
100048, China；2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048,
China；3. Chengde Grain Quality Test Center, China Grain Reserves Corporation Beijing Branch, Shuangluan District, Chengde
067001, China；4. Air Force Institute of Aviation Medicine, Beijing 100142, China

Received:2010-03-31 Revised:2011-01-05 Online:2011-02-15 Published:2011-01-13
Contact: WANG Jing1 E-mail:jwang810@yahoo.com.cn

Abstract

Abstract: The feruloyl oligosaccharide was prepared from wheat bran by xylanase. The results indicated that the activity of xylanase was strongly affected by metal ions. K⁺, Ca²⁺, Mn²⁺, Ag⁺, Zn²⁺, and Co²⁺ could activate xylanase, and Mn²⁺, Ag⁺, Zn²⁺ and Co²⁺ showed stronger promoting effect. The activating effect of Zn²⁺ was positively dependent on its concentration within a certain range, but excessively high concentration inhibited the activity of the enzyme. However, EDTA, Sn²⁺, Fe²⁺, Fe³⁺, Hg²⁺ and Mg²⁺ were inhibitors of the enzyme. Less xylanase was required when adding a certain concentration of metal ions during preparation of feruloyl oligosaccharide.

Key words: wheat bran, metal ions, xylanase, feruloyl oligosaccharide

CLC Number:

Q814

ZHAO Bing1,2，LIU Hai-shun3，WANG Jing1,2,*，ZHANG Ke4，SUN Bao-guo1,2，CAO Yan-ping1,2. Influence of Ions on Feruloyl Oligosaccharide Preparation from Wheat Bran by Xylanase Hydrolysis[J]. FOOD SCIENCE, 2011, 32(3 ): 19-22 https://doi.org/10.7506/spkx1002-6630-201103005

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Influence of Ions on Feruloyl Oligosaccharide Preparation from Wheat Bran by Xylanase Hydrolysis

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