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魏瑞宣,管明东,王宏萌,汤宏赤,刘艺,林丽华,郭媛,王子龙,庞浩.麦芽糖淀粉酶CDS 1-3在淀粉糖化过程中的作用分析[J].广西科学院学报,2022,38(3):260-266. [点击复制]
- WEI Ruixuan,GUAN Mingdong,WANG Hongmeng,TANG Hongchi,LIU Yi,LIN Lihua,GUO Yuan,WANG Zilong,PANG Hao.Analysis of the Role of Maltogenic Amylase CDS 1-3 in the Process of Starch Saccharification[J].Journal of Guangxi Academy of Sciences,2022,38(3):260-266. [点击复制]
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| 麦芽糖淀粉酶CDS 1-3在淀粉糖化过程中的作用分析 |
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魏瑞宣1, 管明东1, 王宏萌1, 汤宏赤1,2, 刘艺2, 林丽华2, 郭媛2, 王子龙2, 庞浩1,2
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| (1.广西大学生命科学与技术学院, 广西南宁 530005;2.广西科学院, 国家非粮生物质能源工程技术研究中心, 非粮生物质酶解国家重点实验室, 广西生物炼制重点实验室, 广西南宁 530007) |
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| 摘要: |
| 为探究多糖相互作用对淀粉糖化速率的影响，本研究使用较传统麦芽糖淀粉酶更具支链淀粉水解能力的麦芽糖淀粉酶CDS 1-3，将其与α-淀粉酶及糖化酶协同进行淀粉糖化，并对糖化液进行还原糖测定以及高效液相色谱分析。结果表明：反应到30 min时，CDS 1-3作用效果最明显，相比于Control组，CDS 1-3组糖化液的葡萄糖当量(Dextrose Equivalent,DE)值提高了4.51%。随着反应的进行，DE值提高速率降低。反应到60 min时，DE值提高了1.17%；反应到90 min时，DE值提高了2.12%。高效液相色谱结果显示，在整个反应过程中，CDS 1-3组葡萄糖和麦芽糖的产量始终高于Control组，说明CDS 1-3可有效加快木薯淀粉糖化速率，可应用于淀粉工业中。 |
| 关键词: 麦芽糖淀粉酶 木薯淀粉 支链淀粉 支链淀粉水解酶 协同糖化 |
| DOI：10.13657/j.cnki.gxkxyxb.20221019.006 |
| 投稿时间：2022-05-07修订日期：2022-06-11 |
| 基金项目:广西重大科技创新基地建设项目(2018-15Z03-1206)和广西重点研发计划(AB17195034)资助。 |
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| Analysis of the Role of Maltogenic Amylase CDS 1-3 in the Process of Starch Saccharification |
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WEI Ruixuan1, GUAN Mingdong1, WANG Hongmeng1, TANG Hongchi1,2, LIU Yi2, LIN Lihua2, GUO Yuan2, WANG Zilong2, PANG Hao1,2
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| (1.College of Life Science and Technology, Guangxi University, Nanning, Guangxi, 530005, China;2.State Key Laboratory of Non-Food Biomass and Enzyme Technology, National Engineering Research Center for Non-Food Biorefinery, Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi, 530007, China) |
| Abstract: |
| To investigate the effect of multi-enzyme interaction on starch saccharification rate,maltogenic amylase CDS 1-3,which was more capable of amylopectin hydrolysis than traditional maltogenic amylase,was combined with α-amylase and glucoamylase for starch saccharification,and the reducing sugar in saccharification liquid was determined and analyzed by high performance liquid chromatography in this study.The results showed that when the reaction was 30 min,the effect of CDS 1-3 was the most obvious.Compared with the Control group,the Dextrose Equivalent (DE) value of the saccharification solution in the CDS 1-3 group was increased by 4.51%.As the reaction proceeded,the rate of increase in DE value decreased.When the reaction was 60 min,the DE value was increased by 1.17%;when the reaction was 90 min,the DE value was increased by 2.12%.The results of high performance liquid chromatography showed that the yields of glucose and maltose in the CDS 1-3 groups were always higher than those in the Control group during the whole reaction process,which indicated that CDS 1-3 could effectively accelerate the saccharification rate of cassava starch and could be used in the starch industry. |
| Key words: maltogenic amylase cassava starch amylopectin amylopectin hydrolase synergistic saccharification |
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