摘要
对纤维素酶催化水解纤维三糖、纤维四糖和纤维五糖的规律进行研究。结果表明:相对水解率随低聚糖聚合度增大而降低;中间产物低聚糖和底物低聚糖竞争性与酶作用,产物中低聚合度低聚糖优先被酶催化水解;过大的纤维素酶用量并不能显著增大水解率;相对水解率均随初始低聚糖浓度增大而减小;pH5.0时,纤维素酶最适温度为55℃。
The cellulase fromAspergillus niger was used to hydrolyze cellotriose, cellotetraose and cellopentaose. The hydrolysis characteristics of the three cellooligosaccharides with different degrees of polymerization （DPs） were compared to understand the effect of DP on cellulose-catalyzed of cellooligosaccharides and explain the hydrolysis law. The results showed that the relative degree of hydrolysis （DH） decreased with the increase of DP. The oligosaccharides in intermediate products and in substrate showed competitive reaction with the enzyme and the oligosaccharides with lower DP displayed priority in the hydrolysis. Excessive usage of enzyme was unable to markedly enhance the hydrolysis. The elevated initial substrate concentration led to the decrease of relative DH. The optimum working temperatures was 55℃ for Aspergillus niger cellulase at pH 5.0.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第13期218-222,共5页
Food Science
关键词
纤维低聚糖
纤维素酶
水解
水解率
聚合度
cellooligosaccharides
cellulase
hydrolysis
degree of hydrolysis
degree of polymerization
