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來源資料
頁籤選單縮合
題名 | Aspergillus屬來源之β-葡萄糖苷酶及β-呋喃果糖苷酶製品對蔗糖及纖維二糖以及番石榴果汁中蔗糖轉糖作用之比較=Transglycosylation of β-Glucosidase and β-Fructofuranosidase from Aspergillus on Sucrose, Cellobiose and Sugar Enriched Guava Juice |
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作 者 | 陳建元; | 書刊名 | 食品科學 |
卷期 | 25:6 1998.12[民87.12] |
頁次 | 頁748-757 |
分類號 | 346.78 |
關鍵詞 | 轉糖基作用; 含糖番石榴果汁; β-葡萄糖苷酶; β-呋喃果糖苷酶; Transglycosylation; Sugar Enriched guava juice; β-glucosidase; β-fructofuranosidase; |
語文 | 中文(Chinese) |
中文摘要 | 兩種Aspergillus屬酵素製品包括Novozyme 188及取自資源微生物研究所A. oryzae ATCC 76080之酵素製品均含有β-葡萄糖??及β-?喃果糖??等酵素活性,具有轉果糖基與轉葡萄糖基之作用。於50%蔗糖或15%維維二糖(配製於pH 3.8,0.02M檸檬酸鈉緩衝液)存在下,Novozyme 188酵素製品之果糖或葡萄糖轉換率分別為60.9%及66.7%,其最高寡醣形成量分別為34%之果寡糖及35%之龍膽寡醣。A. oryzae酵素製品之果糖或葡萄糖轉換率分別為70.9%及50.8%,其最高寡醣形成量分別為40%之果寡糖及7.3%之龍膽寡醣。前者果寡糖成分中含有較高比例的1-kestose,於pH 5.0反應時可進一步提高兩種果寡醣中1-kestose之含量。應用Novozyme 188酵素與A. oryzae酵素製品於含15%蔗糖番石榴果汁之處理,發現其對vitamin C、可溶性固形物等含量及顏色之變化影響不大。兩種酵素製品應可使用於含糖番石榴果汁中以製備含果寡醣之番石榴果汁。 |
英文摘要 | A commercial enzyme called Novozyme 188 and an enzyme preparatioin from Aspergillus oryzae obtained from the Taiwan Resource Microbiological Institute possess the activities of both β-glucosidase and β-fructofuranosidase. These enzymes could catalyze the transferring reaction for fructosly and glucosyl group from sucrose and celobiose, respectively. In the 50% sucrose or 15% cellobiose solution (prepared under pH 3.8, 0.02M modium citrate buffer), for the Novozyme 188 enzymes the ratios of transfructosylation and transglucosylation were 60.9% and 66.7%, and the maximum yields of fructooligosaccharides and gentioligosaccharide were 34% and 35%, respectively. Under the same conditions, for the A. oryzae enzymes the ratios of transfructosylation and transglucosylation were 70.9% and 50.8%, and the maximum yields of fructooligosaccharides and gentiooligosaccharide were 40% and 7.3%, respectively. The former fructooligosaccharide product contained a high percentage of 1-kestose and had a higher pH value of 5.0 which could enhance the formation of 1-kestose for both enzymes. When guava juice containing 15% sugar was treated with or without Aspergillus enzyme, there was no significant difference in either the contents of soluble solids and vitamin C or in color. Both enzyme preparations can be used for the sugar enriched guava juice so that fructooligosaccharides contained in guava juice may be obtained. |
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