直链麦芽五糖的酶法制备及分离纯化
首发时间:2018-05-31
摘要:直链麦芽五糖是以五个葡萄糖单元通过α-1,4-糖苷键连接而成的低聚糖,具有良好的食品加工适应性以及对人体健康有益的多种功能。目前直链麦芽五糖的工业化生产被少数发达国家所垄断,通过基因工程手段表达直链麦芽五糖生成酶(G5-淀粉酶)的研究在国内还处于起步阶段。随着直链麦芽低聚糖在各个领域中的应用前景越来越广泛,在国内实现直链麦芽五糖的酶法高效制备、打破垄断势在必行。本论文优化了酶法制备直链麦芽五糖的条件,并通过碳柱分级法分离纯化产物,显著提高了直链麦芽五糖的纯度,对直链麦芽五糖的工业生产具有一定的参考价值。
For information in English, please click here
Enzymatic preparation and Purification of Maltopentaose
Abstract:Maltopentose is an oligosaccharide linked by five glucose units linked by α-1,4-glycosidic bonds, and has a variety of functions that are suitable for food processing and beneficial to human health. At present, the industrial production of maltopentose is monopolized by a few developed countries, and the research on expression of maltopentose-forming enzyme (G5-amylase) by means of genetic engineering is still in its infancy. With the application of linear malt oligosaccharides in various fields is becoming more and more widespread, it is imperative to achieve efficient enzymatic preparation of maltose pentasaccharide in the country and to break the monopoly. This paper optimizes the conditions for the preparation of linear maltopentose by enzymatic method, separates and purifies the product through carbon column grading method, which significantly improves the purity of linear maltopentose, and has certain reference value for the industrial production of maltopentose.
Keywords: maltopentose enzymatic preparation purification
引用
No.****
动态公开评议
共计0人参与
勘误表
直链麦芽五糖的酶法制备及分离纯化
评论
全部评论0/1000