Galacto-oligosaccharides成分的分離及化學性質之探討

Studies on the Isolation and Property of Galacto-oligosaccharides

黃建榕(Chien-Jung Huang)

《畜產研究》 34卷4期 (2001/12) Pp. 343-350

摘要

本試驗之目的在於探討Galacto-oligosaccharides成分中之四醣類之最適生合成條件、化學構造及重要機能性等，以做為將來應用於乳製品或食品方面之參考。研究結果顯示：將乳糖濃度調為20％，反應溫度及酵素濃度分別提高為40℃及8 ONPG/ml時，在反應4.5小時左右，可得較高量之二種四醣類，經分離純化後，以^(13)C-NMR鑑定其化學構造分別為0-β-D-galactopyranosyl-（1→3）-0-β-D-galactopyranosyl-（1→6）0-β-D-lactose（G_1）及0-β-D-galactopyranosyl-（1→6）0-β-D-galactopyranosyl-（1→6）0-β-D- lactose（G_2）。且此二種四醣類對熱之安定性高，在100℃之溫度下，反應5小時，只有少量被分解，在37℃人工胃液內反應五小時，G_1及G_2分別僅有16及13.7％左右被分解。在乳酸菌增殖能力方面，G_1及G_2對S. thermophilus增殖性能不佳，但對Lactobacillus屬之二菌株及所有供試之雙叉乳桿菌均有良好之增殖效果。

關鍵字

半乳寡醣類 ； 四醣類 ； 分離 ； 化學性質

並列摘要

The purpose of this study was to investigate the optimal synthesis conditions, chemical structures and functional properties of tetrasaccharides, which belong to galacto-oligosaccharides, for the future utilization in dairy or food industries. The results were summarized as follows: Two tetrasaccharides had occurred when lactose concentration was 20%, reaction temperature and enzyme concentration were 40°C and 8 ONPG/ml, respectively. When identified with ^(13)C-FTNMR, they were found to be 3-0-β-D-galactosyl-6-0-β-D-galactosyl-lactose (G_1) and 6-0-β-D-galactosyl-6-0-β-D-galactosyl-lactose (G_2). G_1 and G_2 had high heat stability at 100℃ for 5 hrs, and also only 16 and 13.7% were disintegrated in artificial gastric juice at 37℃ for 5 hrs, respectively. The proliferation effects of lactic acid bacteria with G_1 and G_2 were all good for bifidobacteria and lactobacilli except streptocolli.

並列關鍵字

Galacto-oligosaccharides ； Tetrasaccharides ； Isolation ； Chemical property