摘要
以蔗糖和乳糖为底物,利用节杆菌β-呋喃果糖苷酶合成低聚乳果糖,通过单因素和正交实验获得酶反应的最佳工艺条件为:酶反应体系的pH为6.5,反应温度37℃,酶用量1500U/g蔗糖,酶反应时间12h,反应体系的固形物含量为40%,蔗糖和乳糖的比例为1∶1,该条件下低聚乳果糖的最大转化率为160.83mg/mL。
Lactosucrose was produced from sucrose and lactose by β-fructofuranoside from Arthrobacter sp. The optimum process conditions for Lacosucrese production were pH 6.5, reaction temperature 37℃, enzymatic dosage 1500U/g sucrose, reaction time 12h,the total concentration of sugar 40% and the ratio of sucrose to lactose l：1.The yield of Lactosucrose production was 160.83mg/mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期188-190,共3页
Science and Technology of Food Industry
基金
安徽省教育厅青年教师资助项目(2008jq1127)
