Production method for crystalline tagatose

A production method and tagatose technology are applied in the production field of crystalline tagatose, can solve the problems of low lactose hydrolysis rate, low efficiency, unsuitable for industrial production and the like, and achieve the effect of high purity

Inactive Publication Date: 2013-01-16
山东绿健生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biological enzymatic method has no pollution to the environment, but the efficiency of converting galactose into tagatose is low, which is not suitable for industrial production; the chemical method needs to use alkali metal salts or alkaline earth metals as isomerizing agents, which seriously pollutes the environment; lactose As a raw material, it also needs to be hydrolyzed into galactose and glucose with ac

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The best conditions for lactose enzymolysis: acid lactase is selected as lactase, the concentration of lactose is 40%, the dosage of enzyme is 0.02g per gram of lactose, the pH of the reaction is 5.2, the temperature is controlled at 50°C, and the result is measured after 4 hours of reaction , glucose 52.92%, galactose 43.93, residual lactose 3.07%.

Embodiment 2

[0026] Sequential simulated moving bed feed galactose: concentration 50%, of which galactose content is 43.32%, glucose content 52.62%, lactose content 4.06%, separation medium calcium resin, separation temperature is 60 ℃. The feed flow rate is 0.95L / h; the eluent flow rate is 1.50L / h; the separation product galactose flow rate is 1.15L / h; the separation by-product glucose flow rate is 1.3L / h; the circulation flow rate is 4.8L / h; the operating temperature is 60°C. The target purity value of the separated product is 90%; the valve opening time: 450-500 seconds. Separation results: in the galactose component, the concentration is 18.00%, of which the galactose content is 91.63%, the glucose content is 6.29%, and the lactose content is 1.08%; in the glucose component, the concentration is 20.50%, the galactose content is 5.85%, and the glucose content is 6.29%, The lactose content is 10.36%.

Embodiment 3

[0028] Select CaO as the isomerizing agent, the dosage is 0.375g CaO per gram of galactose, the concentration of galactose is 18.75%, the reaction temperature is 20°C, the reaction time is 2 hours, and the pH is adjusted to 5.8 with phosphoric acid for neutralization to obtain tagatose The highest content can reach 74.58%.

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Abstract

The invention belongs to the biological and chemical engineering fields, and particularly discloses a production method for crystalline tagatose. The method comprises the following steps: using lactose as a raw material; dissolving the lactose; hydrolyzing by acidic lactase; leaching and separating by a simulated moving bed; enabling the content of tagatose to reach up to 75% by only using calcium oxide as an isomerizing agent and phosphoric acid or CO2 as neutralization acid; and finally separating, evaporating and crystallizing the tagatose by the simulated moving bed. According to the production method for the crystalline tagatose, the condition of separating and the optimal condition of crystallizing by the simulated moving bed are determined; the purity of the obtained product reaches more than 98.5%, and the yield is over 40; and the cost and pollution are low, and the method meets the condition of industrialization production.

Description

(1) Technical field [0001] The invention belongs to the fields of biology and chemical industry, in particular to a production method of crystalline tagatose. (2) Background technology [0002] Tagatose is a rare sugar, a rare natural ketohexose, an isomer of galacturosone, and an epimer of fructose at the C-4 position. Its molecular formula is for C 6 h 12 o 6 . The pure tagatose is a white crystal with a melting temperature of 133°C, a melting point of 134°C, and a glass transition temperature of 15°C. It is easily soluble in water, and its aqueous solution is clear and colorless. It is slightly soluble in ethanol. When dissolved in water, it will cause a rise in boiling point and freezing point Reduces heat, but does not absorb heat, so it will not produce a cool taste; it can exist stably in the pH range of 3~7, is prone to Maillard reaction, and caramelization reaction can occur at a lower temperature. [0003] Tagatose products have been approved for use by th...

Claims

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Application Information

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IPC IPC(8): C12P19/14C07H3/02C07H1/06
Inventor 信成夫景文利于丽刘海良
Owner 山东绿健生物技术有限公司
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