Analysis of hydrolysates from sweet potato starch by β-Amylase
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摘要: 麦芽糖可以诱导枯草芽孢杆菌产生中温α-淀粉酶,甘薯淀粉的β-淀粉酶酶解产物主要为麦芽糖。应用高效液相色谱示差折光检测法对不同酶解条件下甘薯淀粉β-淀粉酶酶解产物进行分析。结果表明,液化酶加入量为510U/g干淀粉时,酶解产物中葡萄糖的含量最高可达0.94%±0.048%,其含量较低,不会对枯草芽孢杆菌产α-淀粉酶具有阻遏作用。酶解最佳条件为液化酶加入量5U/g干淀粉,β-淀粉酶最佳加入量为200U/g干淀粉,酶解最佳温度为60℃,最佳酶解时间为28h时,此条件下甘薯淀粉酶解产物中麦芽糖含量达75.8%±1.7%。甘薯淀粉β-淀粉酶酶解产物可以诱导β-淀粉酶酶解产物枯草芽孢杆菌发酵生产中温α-淀粉酶。研究对枯草芽孢杆菌发酵生产中温α-淀粉酶碳源优化具有重要意义。Abstract: It is critical for hydrolysates from starch by β-amylase to induce mesophilic (-amylase fermented by Bacillus subtilis.Their hydrolysates were determined by HPLC with differential refractometer detector. The results showed that the addition of heat resistant α-amylase was 5 ~ 10U /g, the level of glucose was in trace amount, 0.94% ± 0.048%, and it could not produce catabolic repression to B. subtilis. The optimal parameters of enzyme hydrolysating was β-amylase 200U /g, temperature 60℃, time 28h, and the level of maltose was 75.8% ± 1.7%.The hydrolysates from sweet potato starch by β-amylase could induce mesophilic (-amylase fermented by Bacillus subtilis.The research has important significance in theory and practice on fermentation mesophilic (-amylase by Bacillus subtilis.
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Keywords:
- sweet potato starch /
- β-Amylase /
- maltose
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