麦芽糖浆预处理对酶法生产海藻糖的影响研究

Effect of malt syrup pretreatments on the trehalose production by enzymatic method

摘要: 利用酵母发酵法预处理去除麦芽糖浆中葡萄糖,以消除底物抑制提高酶法生产海藻糖产率。实验以产朊假丝酵母为发酵微生物,以麦芽糖浆中的葡萄糖去除率为指标,采用单因素及正交实验方法探讨不同因素对葡萄糖去除率的影响,并确定最佳工艺参数。结果表明:麦芽糖浆体积分数40%,酵母菌液接种量4%,p H5.5,温度32℃条件下,发酵6 h后葡萄糖的去除率可达99.4%。以此糖浆为酶反应底物生产海藻糖,海藻糖产率由初始29.8%提高至58.4%,涨幅达96.0%。研究结果对工业化利用麦芽糖浆酶法生产海藻糖提供有效数据及理论支持。

Abstract: Removing the glucose from malt syrup could disarm the substrate inhibition and improve the trehalose production by enzymatic method.In this study,the removing efficiency of glucose from malt syrup was improved by yeast fermentation,and the fermentation parameters was optimized by mono-factor analysis and orthogonal test.Results showed that at the presence of 40% malt syrup,4% yeast,99.4% glucose could be removed from malt syrup after incubation for 6 hour at 32 ℃ p H5.5. As a consequence,the trehalose yield increased from 29.8% to58.4% which was a 96.0% increase compared with that obtained before. Our results provide a promising strategy for industrial production of trehalose using malt syrup as substrate.