Effect of continuous temperature change on hydrolytic products of yeast β-glucan by endo-β-1,3-glucanase

Abstract:

In order to explore the influence of reaction temperature on the product composition, the effect of continuous temperature change (22 °C?60 °C, ±0.1 °C) on hydrolysis of yeast β-glucan by endo-β-1,3-glucanase was determined by using self-developed Biochem-temperature Characteristic Apparatus. The activation energy of enzymatic hydrolysis of yeast β-glucan was 84.17 kJ/mol. The optimum temperature represented by accumulation of products decreased exponentially within a certain period of time. The components of the products were changed with reaction temperature. The length of oligosaccharides decreased with the increase of temperature. The main products were laminaribiose and laminaritriose at the temperature higher than 46 °C, while the main products were laminaripentaose and larger molecular weight components at the temperature lower than 30 °C. The results can provide precise parameters to control the reaction temperature of the production of 1,3-β-D-glucooligosaccharides.