Application Studies on Product-Immobilization Phenomenon Newly Discovered

近年来，我们在淀粉颗粒的酶消化过程中发现了产物的“固定化”现象，即产物随颗粒沉淀。这一现象在以下两个方面具有重要意义：1)在能量较低的情况下容易回收产物；2)将有效化合物包合到多糖中。本课题对这一现象进行了基础性研究，并尝试建立了未利用或低利用的多糖在食品工业中的应用。所得结果如下：(1)纤维素。I)纤维素酶降解纤维素时也存在产物固定化现象。2)沉淀物中的纤维素产物为短链的水溶性低聚糖。3)在反应混合物中加入乙醇，提高了内产物的含量。在乙醇浓度较低的情况下，纤维素中的糖类物质易于回收。4)低聚糖的生产是用乙醇完成的。酶反应后上清液w…更多的被丢弃，然后加水到沉淀物中，释放出不同大小的寡糖。采用凝胶过滤和高效液相色谱分离。(2)甲壳素和木聚糖。1)在酶降解过程中，也发现了产物的固定化。但与淀粉粒和纤维素相比，包裹量较小。Ii)乙醇的加入增加了两种多糖的产物。(3)以多孔淀粉颗粒为包合物。I)采用酶法制备了不同植物来源的多孔淀粉颗粒。颗粒表面有气孔和无气孔两种类型的淀粉。2)酶的用量和处理时间可以控制膜的孔径。3)小孔颗粒能够结合短链低聚糖，长链低聚糖进入大孔淀粉。Iv)抗坏血酸也被引入到多孔淀粉颗粒中。将含有抗坏血酸的颗粒转移到水中后，化合物逐渐释放到水中。较少

Recently we have found the "immobilization of product" in the enzyme-digestion of starch granule, in which the product precipitates with granule. The phenomenon is of importance in i) the easy recovery of product under the less energy and ii) the inclusion of effective compounds into the polysaccharide. In this project, the fundamental study was done to learn the phenomenon, and the application of unutilized or low-utilized polysaccharides to the food industry was tried to be established. The results obtained were as follows.(1) Cellulose. i) The product-immobilization was also found in the degradation of cellulose by cellulase. ii) Products in the cellulose of precipitate were water-soluble oligosaccharides of short-chain. iii) The inside product increased by addition of ethanol to reaction mixture. Saccharides in the cellulose was easily recovered under the low concentration of ethanol. iv) Production of oligosaccharides was done using ethanol. After enzyme reaction the supernatant w … More as discarded, and then water was added to the precipitate, releasing oligosaccharides of different size. Isolation was done by gel-filtration and HPLC.(2) Chitin and xylan. i) In the enzymatic degradation, the product-immobilization was also found. However, the included amount was small as compared with starch granule and cellulose. ii) The addition of ethanol increased products in the two polysaccharides. (3) Porous starch granule as inclusion material. i) Porous starch granules of various plant origins were prepared by enzyme treatment. There were two types of starches which formed pores or no pore on the surface of granule. ii) The pore size could be controlled by amount and treatment time of enzyme. iii) The smallporous granule was able to incorporate the short-chain oligosaccharides, and the long-chain one entered the starch of large pore. iv) Ascorbic acid was also incorporated into the porous starch granule. After the granule including ascorbic acid was transferred into water, the compound gradually released into water. Less