普鲁兰酶逆向合成麦芽糖基-α-环糊精

摘要

以麦芽糖和α-环糊精作为底物,利用普鲁兰酶逆向合成作用合成了麦芽糖基-α-环糊精.用薄层色谱、液-质联用对产物进行了鉴定,并用薄层色谱对其分离.对影响麦芽糖基-α-环糊精合成的反应物摩尔比(麦芽糖/α-环糊精)、底物浓度、反应温度、反应时间、加酶量、pH等因素分别做了单因素实验,最终确定了反应条件:反应物摩尔比(麦芽糖/α-环糊精)为16:1,反应时间24 h,反应温度为58℃,加酶量400 U/g α-环糊精,pH 4.5.%Mal (α-1-6) α-cyclodextrin was synthesized from maltose and α-cyclodextrin by using pullulanase.The reaction product was determined by TLC and HPLC-IR. Furthermore, mal-α-cyclodextrin has been separated by TLC. The factors which affect the formation of mal-α-cyclodextrin have been studied and the optimum conditions were introduced as follows: molar ratio of maltose to α-cyclodextrin was 16:1, reaction temperature at 58℃, 400 U/g α-cyclodextrin, pH 4.5.