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《Food Science》 2005-03
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Technique of Isomaltooligosaccharide Preparation with Immobilizing Enzymes

WU Ding1,ZOU Yao-hong2,WANG Yun3,CHEN Ai-ying2,YAO Ming-lan1 (1.College of Food Science and Engineering, Nanjing University of Finance and Economy, Nanjing 210003, China;2.Department of Biochemistry, Changshu College of Science and Engineer, Changshu 215500, China;3.College of Life Science, Nanjing Agricultural University, Nanjing 210095, China)  
The hollow globular chitosan was made by dissolving in 20% HCl first and then injecting 25% chitosan solution into 15% NaOH and 30% CH3OH mixture and coagulating into 2mm hollow globular chitosan. The hollow globular chitosan was treated with 4% gluluraldehyde, then immobilized withα-amylase, β-amylase and Brulan enzyme at 25℃ for 2h, respectively. The best reaction pH of the immobilized enzymes decreased about 1 unit, the reaction temperature of the immobilizing enzymes increased about 10℃.The relative activity of enzyme on the immobilized α-amylase and the immobilized β-amylase became 7.2% and 22.3%, respectively. The content of isomaltooligosaccharide reached 38.9% in the bioreactor.
【Fund】: 江苏省教育厅自然科学基金项目(01KJD150006)
【CateGory Index】: TS245.5
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