摘要
研究了用酶水解大豆皂甙分子上的部分糖基 ,使皂甙部分水解生成低糖、高活性皂甙的方法。探讨了八种霉菌菌株对七种糖苷键及对皂甙糖基的水解能力 ,得到三种具有较高活性的菌株 ,用于水解大豆皂甙。它们分别是 A.niger 848s,A.oryzae慢 s,A.oryzae 39s。并通过 TLC和 HPLC分析得到大豆皂甙酶解最佳反应条件为 pH=5，温度 40℃，时间 12h。
The enzymatic hydrolysis of soybean saponin sugar－ moiety to produce a new soybean saponin containing low sugar and high activity was studied.To choose good strains,the hydrolysis of seven different glucoside and soybean saponin by enzymes obtained from eight different Aspergillus genus strains was examined.The results were three strains such as A.niger 848s,A,oryzae slows and A.oryzae 39s to produce good enzymes to hydrolyze saponin.The optimal reaction conditions of the enzyme hydrolysis of soybean saponin were:pH5 at 40℃ for 12 hours in the analysis of the TLC and HPLC .However the chemical structure and physiological activity of new saponin needed further investigation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第4期14-17,共4页
Food Science
关键词
大豆皂甙
低糖大豆皂甙
酶水解
菌株
水解能力
Soybean saponin Saponin hydrolysis by enzyme Lower sugar soybean saponin
