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以葡萄糖为原料,三聚磷酸钠为磷酰化试剂,马铃薯磷酸化酶为催化剂,制备1-磷酸葡萄糖。利用Box-Behnken实验设计原理,采用三因素三水平的响应面分析法,以产物含量为响应值考察温度、物料比(葡萄糖/三聚磷酸钠)、时间3个因素影响。采用氢核磁共振波谱仪对产品进行了分析。结果表明,马铃薯磷酸化酶制备葡萄糖磷酸酯的最佳工艺条件为:温度35℃,葡萄糖与三聚磷酸钠物料比为1.35∶1(mol/mol),时间19 h。
Glucose as raw material, sodium tripolyphosphate as phosphorylation reagent, potato phosphorylase as catalyst, preparation of glucose 1-phosphate. Based on the Box-Behnken experimental design principle, the three-factor and three-level response surface analysis was used to investigate the effects of temperature, material ratio (glucose / sodium tripolyphosphate) and time on the response of product content. The product was analyzed using a hydrogen nuclear magnetic resonance spectrometer. The results showed that the optimal conditions for the preparation of glucose phosphate by potato phosphorylase were as follows: temperature 35 ℃, molar ratio of glucose to sodium tripolyphosphate 1.35:1 (mol / mol), time 19 h.