Production process of cane-fruit oligosaccharide with immobilized fructose-base transferase

A technology of fructosyltransferase and fructooligosaccharides, which is applied in the field of preparation of functional food ingredients, can solve the problems of high production cost, residual cell metabolites, and complicated process, so as to reduce production cost and improve utilization rate , The effect of process simplification

Inactive Publication Date: 2004-09-08
GUANGXI UNIV +1
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  • Claims
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AI Technical Summary

Problems solved by technology

However, the method adopted in this patent also belongs to the liquid submerged fermentation method. It is to put the culture product including mycelium, culture medium and inorganic salt in the culture medium into the reaction tank together, and the enzyme-producing mycelium can only be used once. The obtained product has large chroma and high salt content, and needs to be decolorized by adding activated carbon and desalinated by anion resin and cationic resin. The process is complicated and the production cost is also high
[0007] In addition, although there are reports of other methods of producing FOS, such as the immobilized cell method and co-immobilization to produce high-content FOS, etc., they still remain in the laboratory research and test stage and have not been used in industrial production in my country.
Wherein the immobilized cell method, promptly uses calcium alginate gel to embed the method for enzyme-producing thalline, is different from the method of the present invention, and Japan has been industrialized, and the disadvantage of this method is that the production environment and conditions are harsh ( such as air purification), and the problem of cell metabolites remaining in the product remains unresolved
But for some reason, the method was not applied to industrial production at that time

Method used

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  • Production process of cane-fruit oligosaccharide with immobilized fructose-base transferase
  • Production process of cane-fruit oligosaccharide with immobilized fructose-base transferase
  • Production process of cane-fruit oligosaccharide with immobilized fructose-base transferase

Examples

Experimental program
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Effect test

Embodiment 1

[0028] 1. Preparation of immobilized enzyme

[0029] Screening Aspergillus oryzae strains were inserted into 2% sucrose, 3% corn flour, 10% yeast extract and 0.2% NaNO 3 Medium in a 100-liter seed fermenter. Ferment at 33°C for 16 hours to obtain seed culture solution. In a 3000 liter fermenter, add a medium solution containing 7% sucrose, 2% yeast extract, 1.5% corn flour and 0.3% NaNO 3, sterilized at 120°C for 30 minutes, added 80 liters of seed culture solution, and cultivated for 30 hours at 33°C and 200 r / min to obtain a fermentation liquid containing mycelium, centrifuged in a centrifuge, separated and collected mycelium, and washed , break the wall, centrifuge to get the enzyme solution, obtain the fructosyltransferase enzyme solution after ultrafiltration and concentration, after measuring the enzyme activity by HPLC, add 1.0 gram of carrier (dry) ratio by every 400U enzyme solution. In a 100-liter reaction tank, add 3 million U of enzyme solution and 7.5Kg of chit...

Embodiment 2

[0033] 1. Preparation of immobilized enzyme

[0034] Aspergillus niger strain access containing 5% sucrose, 3% corn flour, 1% yeast extract and 0.2% MgSO 4 In a 100-liter seed tank of the culture medium, ferment at 32°C for 14 hours to obtain a seed culture solution, ferment in 2000 liters, add 8% sucrose, 2% corn flour, 2% yeast extract and 0.3% MgSO 4 The culture medium solution was sterilized at 120°C for 30 minutes, 60 liters of seed culture solution was added, and cultivated for 36 hours at 32°C, 200 minutes, and a ventilation rate of 1000 L / min to obtain a fermentation liquid containing mycelium, which was centrifuged and separated by a centrifuge. Collect the mycelium, wash, break the wall, centrifuge to get the enzyme solution, obtain the enzyme solution of fructosyltransferase after ultrafiltration and concentration, after measuring the enzyme activity by HPLC, add 1.0 gram of carrier (dry) to every 500U enzyme solution, In a 100-liter reaction tank, add 3 million U ...

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Abstract

The industrial production process of fruit oligosaccharide with cane sugar as material includes two parts, the industrial production of immobilized fructose-base transferase preparation and the production of fruit oligosaccharide by means of the enzyme preparation. Selected excellent strain capable of secreting fructose-base transferase is cultured in proper culture medium, the obtained mycelium is wall broken, and the enzyme is separated and purified through centrifugal process and superfiltering process and reagent immobilized. Fruit oligosaccharide is then produced through batched reaction process or column reaction process with the immobilized fructose-base transferase. The fruit oligosaccharide may be used to produce fruit oligosaccharide syrup without passing through active carbon decoloring and exchange column desalting.

Description

technical field [0001] The invention relates to a preparation method of functional food ingredients, in particular to a method for industrialized production of cane fructooligosaccharides (fructooligosaccharides) based on immobilized fructosyltransferase method and using sucrose as raw material. Background technique [0002] Fructose oligosaccharides (fructooligosaccharide, FOS), also known as fructooligosaccharides, are composed of 1 to 3 fructosyl groups through β (2→1) glycosidic bonds and fructosyl groups in sucrose (indicated by symbols G-F). Indicates) kestose (GF 2 ), Kestose (GF 3 ) and fructopentose (GF 4 ) and other carbohydrates. FOS is widely used as a health food ingredient because of its excellent physiological functions, such as promoting the growth of bifidobacteria in the intestine and preventing tooth decay. FOS exists in many natural plants such as onions and bananas, but the content is very low. Commercialized FOS was first successfully developed by ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/10C12N11/00C12P19/00C12P19/14
Inventor 魏远安谢庆武姚评佳董毅宏梁锦添
Owner GUANGXI UNIV
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