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Double-enzyme coupling and immobilization technology applied to production of psicose by using red date concentrated juice

A technology of psicose and concentrated juice, which is applied in the field of double enzyme coupling and immobilization technology for producing psicose from jujube concentrated juice, to achieve high catalytic efficiency, facilitate separation and extraction, improve efficiency and service life Effect

Inactive Publication Date: 2014-05-14
SHANXI TIANJIAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In order to solve the health problems caused by high-calorie sugar, the present invention provides a kind of D-glucose and D-fructose in concentrated jujube juice as substrates, and adopts multi-enzyme coupling and immobilization technology to combine the recombinant enzyme glucose isomerase A method for promoting the production of low-calorie D-psicose by double-enzyme coupling after co-immobilization of D-psicose 3-epimerase

Method used

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  • Double-enzyme coupling and immobilization technology applied to production of psicose by using red date concentrated juice
  • Double-enzyme coupling and immobilization technology applied to production of psicose by using red date concentrated juice
  • Double-enzyme coupling and immobilization technology applied to production of psicose by using red date concentrated juice

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Effect test

Embodiment 1

[0039] A double-enzyme coupling and immobilization technology applied to the production of psicose from jujube concentrated juice is carried out according to the following steps:

[0040] first step, immobilization

[0041] Add the mixed enzyme solution of site-directed mutation glucose isomerase and D-psicose 3-epimerase to bisphenol A epoxy vinyl ester resin, add 2ml of mixed enzyme solution per 1.0g of resin, The ratio of the two enzymes was 4:1, the concentration of site-directed mutation glucose isomerase was 1mg / mL, the adsorption temperature was 35°C, the adsorption pH=7.5, and the adsorption time was 140min, and then the cross-linking agent glutaraldehyde was added. The crosslinking time is 35min, and the volume fraction of the crosslinking agent is 0.06%, to obtain immobilized enzyme;

[0042] In the second step, double-enzyme coupling catalyzes the production of D-psicose from jujube juice

[0043] Add jujube juice to the immobilized enzyme, control the temperature...

Embodiment 2

[0045] A double-enzyme coupling and immobilization technology applied to the production of psicose from jujube concentrated juice is carried out according to the following steps:

[0046] first step, immobilization

[0047] Add the mixed enzyme solution of site-directed mutation glucose isomerase and D-psicose 3-epimerase to bisphenol A epoxy vinyl ester resin, and add 0.5ml of mixed enzyme solution per 1.0g of resin , the ratio of the two enzymes added is 4:1, the concentration of glucose isomerase for site-directed mutation is 5mg / mL, the adsorption temperature is 25°C, the adsorption pH is 6.5, the adsorption time is 100min, and then the cross-linking agent glutaraldehyde is added , cross-linking time 25min, the volume fraction of the cross-linking agent is 0.03%, to obtain immobilized enzyme;

[0048] In the second step, double-enzyme coupling catalyzes the production of D-psicose from jujube juice

[0049] Add jujube juice to the immobilized enzyme, control the temperat...

Embodiment 3

[0051] A double-enzyme coupling and immobilization technology applied to the production of psicose from jujube concentrated juice is carried out according to the following steps:

[0052] first step, immobilization

[0053] Add the mixed enzyme solution of glucose isomerase and D-psicose 3-epimerase for site-directed mutation into bisphenol A epoxy vinyl ester resin, and add 1ml of mixed enzyme solution per 1.0g of resin, The ratio of the two enzymes added is 4:1, the concentration of glucose isomerase for site-directed mutation is 6mg / mL, the adsorption temperature is 30°C, the adsorption pH=7, and the adsorption time is 120min, then the cross-linking agent glutaraldehyde is added, The crosslinking time is 30min, and the volume fraction of the crosslinking agent is 0.05%, to obtain immobilized enzyme;

[0054] The second step is to catalyze the production of D-psicose from jujube juice

[0055] Add jujube juice to the immobilized enzyme, control the temperature: 65°C; pH: 6...

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Abstract

The invention provides a double-enzyme coupling and immobilization technology applied to production of psicose by using red date concentrated juice and belongs to the technical field in which the psicose is produced by catalyzing the red date juice with glucose isomerase (GI) and D-psicose3-epimerase (DPE) which are subjected to site-specific mutagenesis. In order to solve the people health problem caused by high-heat sugar, the invention provides a method in which D-glucose and D-fructose in the red date concentrated juice are taken as substrates, glucose isomerase and the D-psicose3-epimerase are jointly immobilized by adopting the double-enzyme coupling and immobilization technology and then subjected to double-enzyme coupling to promote the production of low-heat D-psicose. The method comprises the specific steps: adsorbing double enzymes by resin under a certain condition and adding a cross-linking agent to carry out crosslinking to obtain an immobilized enzyme; catalyzing the red date juice by using the immobilized enzyme; and gradually converting the fructose and the glucose into the D-psicose.

Description

technical field [0001] A double-enzyme coupling and immobilization technology applied to the production of psicose from jujube concentrated juice of the present invention belongs to glucose isomerase (GI) and D-psicose 3-epimerase ( DPE) catalyzes the technical field of producing allulose from jujube juice. Background technique [0002] Jujube integrates nutrition, health care and medicinal functions, and is listed in the first batch of medicinal and edible fruits of the Ministry of Health. Jujube is rich in sugar substances, and its sugar content ranks first among all kinds of fruits, higher than that of sugarcane and sugar beet, which are raw materials for sugar making. The sugar content of fresh dates is 20%-36%, and the sugar content of dried dates is as high as 50-80%. The sugars in dates can be divided into the following three categories: monosaccharides (mainly glucose and fructose), disaccharides and polysaccharides. Among them, fructose accounts for 43.95%, glucos...

Claims

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Application Information

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IPC IPC(8): C12P19/24C12P19/02
Inventor 张佳张佩舜李奠础郑丽萍张富刚康振奎王晓艳冯俊敏巩晋龙王小鹏
Owner SHANXI TIANJIAO FOOD