Preparation method of different polymerization degrees of kappa-carrageenan oligosaccharides

• Main Authors: XIAO ANFENG, CAI HUINONG, GUO DONGXU, HONG QINGLIN, LIN KUNCHENG, NI HUI
• Format: Patent
• Language: English
• Published: 27.01.2016
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; SPIRITS; VINEGAR; WINE

The present invention discloses a preparation method of different polymerization degrees of kappa-carrageenan oligosaccharides, first, carrageenan degrading bacteria capable of producing f kappa - carrageenase is extracellularly cultured, crude enzyme solution is obtained by centrifugation, then the crude enzyme solution acts on carrageenan, and a mixture of different polymerization degrees of kappa-carrageenan oligosaccharides can be obtained by adjusting of the substrate concentration, reaction temperature, pH and the rate of oscillation. By determination of the average polymerization degree of different reaction times under respective conditions, kappa-carrageenan oligosaccharides of a wide polymerization degree range can be obtained, the preparation method is simple, reaction conditions are mild, and compared with a physical and chemical method, the reaction process is easy to control, and the method facilitates production and application.