双酶协同转化龙眼汁中蔗糖生成低聚果糖研究

Study on co-conversion of sucrose in longan juice to fructooligosaccharides by two enzymes

中文关键词:  果糖基转移酶,葡萄糖氧化酶,龙眼汁,低聚果糖,低热量

英文关键词:fructosyltransferase  glucose oxidase  longan juice  fructooligosaccharide  low calorie

中文摘要:

      目的 探究葡萄糖氧化酶协同果糖基转移酶转化龙眼汁中蔗糖生成低聚果糖、并减少龙眼汁葡萄糖含量的效果, 实现减少龙眼汁中热量糖含量制备出低热量龙眼汁。方法 以天然龙眼汁为原料, 通过控制不同的酶添加次序、酶添加量、龙眼汁体系pH和酶处理时间的单因素变量法, 探究葡萄糖氧化酶协同果糖基转移酶转化龙眼汁中蔗糖生成低聚果糖的较优工艺条件; 采用高效液相色谱法测定龙眼汁中游离糖组成及含量。结果 采用两种酶分段处理的方法, 控制葡萄糖氧化酶添加量为60 U/g、反应温度为35℃、初始pH 6.0、饱和碳酸钙溶液添加量9.6%、通氧处理时间4 h, 可有效消耗龙眼汁中原始葡萄糖和转化过程中产生的葡萄糖, 使葡萄糖消耗率达到93.56%, 并使龙眼汁中低聚果糖占比由果糖基转移酶单独处理时的31.72%提高到58.08%。结论 采用葡萄糖氧化酶协同果糖基转移酶处理龙眼汁的方法, 能有效降低龙眼汁中热量糖含量, 制备出低热量龙眼汁。

英文摘要:

      Objective To investigate the collaborative effect of glucose oxidase and fructosyltransferase in converting sucrose in longan juice into oligosaccharides, thereby reducing the glucose content and caloric sugar content in longan juice, ultimately preparing a low-calorie longan juice. Methods Natural longan juice was used as the raw material. The optimal process conditions for converting sucrose into fructooligosaccharide using glucose oxidase and fructosyltransferase were investigated through a single factor variable method. This involved controlling different factors such as enzyme addition order, enzyme addition amount, pH of the longan juice system, and enzyme treatment time. The composition and content of free sugars in longan juice were determined using high performance liquid chromatography. Results Two enzyme treatment methods were employed. When glucose oxidase was added at 60 U/g with a reaction temperature of 35℃, an initial pH of 6.0, saturated calcium carbonate solution at 9.6% concentration added, and oxygenation treatment for 4 hours; it effectively consumed both the original glucose present in longan juice as well as the glucose produced during the conversion process. The consumption rate of glucose reached 93.56%, while the proportion of fructooligosaccharide in longan juice increased significantly from 31.72% to 58.08% when treated with a combination of glucose-oxidase and fructosyltransferase, compared to the group treated with fructosyltransferase alone. Conclusion Treating longan juice with both glucose oxidase and fructosyltransferase can significantly reduce its caloric sugar content and prepare a low-calorie alternative.