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首页> 外文期刊>Bioprocess and Biosystems Engineering >An integrated bio-process for production of functional biomolecules utilizing raw and by-products from dairy and sugarcane industries
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An integrated bio-process for production of functional biomolecules utilizing raw and by-products from dairy and sugarcane industries

机译：利用乳制品和甘蔗行业的原始和副产品生产功能性生物分子的集成生物工艺

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The study investigated an integrated bioprocessing of raw and by-products from sugarcane and dairy industries for production of non-digestible prebiotic and functional ingredients. The low-priced feedstock, whey, molasses, table sugar, jaggery, etc., were subjected to transglucosylation reactions catalyzed by dextransucrase from Leuconostoc mesenteroides MTCC 10508. HPLC analysis approximated production of about 11-14 g L-1 trisaccharide i.e. 2-alpha-d-glucopyranosyl-lactose (4-galactosyl-kojibiose) from the feedstock prepared from table sugar, jaggery, cane molasses and liquid whey, containing about 30 g L-1 sucrose and lactose each. The trisaccharide was hydrolysed into the prebiotic disaccharide, kojibiose, by employing recombinant beta-galactosidase from Escherichia coli. The enzyme beta-galactosidase achieved about 90% conversion of 2-alpha-d-glucopyranosyl-lactose into kojibiose. The d-fructose generated by catalytic reactions of dextransucrase was targeted for catalytic transformation into rare sugar, d-allulose (or d-psicose), by treating the samples with Smt3-d-psicose 3-epimerase. The catalytic reactions resulted in the conversion of similar to 25% d-fructose to d-allulose. These bioactive compounds are known to exert a plethora of benefits to human health, and therefore, are preferred ingredients for making functional foods.
机译：该研究调查了来自甘蔗和乳制品行业的原料和副产品的综合生物加工过程，以生产不可消化的益生元和功能性成分。对低价原料，乳清，糖蜜，食糖，粗糖等进行了葡聚糖酶催化的米桑特罗肠球菌MTCC 10508的葡糖基化反应。高效液相色谱分析大约可生产约11-14 g L-1三糖，即2-α -d-吡喃葡萄糖基-乳糖（4-半乳糖基-曲霉二糖），其原料是由食糖，粗糖，蔗糖蜜和液态乳清制得，各自含有约30 g L-1蔗糖和乳糖。通过使用来自大肠杆菌的重组β-半乳糖苷酶，将三糖水解成益生元二糖曲二糖。 β-半乳糖苷酶可将2-α-d-吡喃葡萄糖基-乳糖转化为曲二糖约90％。通过用Smt3-d-蔗糖3-表异构酶处理样品，将右旋糖核酸酶催化反应生成的d-果糖靶向催化转化为稀有糖d-阿洛糖（或d-阿斯福糖）。催化反应导致类似的25％d-果糖转化为d-阿卢糖。已知这些生物活性化合物对人体健康有很多益处，因此，它们是制备功能性食品的首选成分。

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