Kawaguti Haroldo Yukio, Carvalho Priscila Hoffmann, Figueira Joelise Alencar, Sato Hélia Harumi
Laboratory of Food Biochemistry, Department of Food Science, School of Food Engineering, State University of Campinas (UNICAMP), 80 Monteiro Lobato Avenue, C.P. 6121, 13083-862 Campinas, Brazil.
Enzyme Res. 2011;2011:791269. doi: 10.4061/2011/791269. Epub 2011 Jul 12.
Isomaltulose is a noncariogenic reducing disaccharide and also a structural isomer of sucrose and is used by the food industry as a sucrose replacement. It is obtained through enzymatic conversion of microbial sucrose isomerase. An Erwinia sp. D12 strain is capable of converting sucrose into isomaltulose. The experimental design technique was used to study the influence of immobilization parameters on converting sucrose into isomaltulose in a batch process using shaken Erlenmeyer flasks. We assessed the effect of gelatin and transglutaminase addition on increasing the reticulation of granules of Erwinia sp. D12 cells immobilized in alginate. Independent parameters, sodium alginate concentration, cell mass concentration, CaCl(2) concentration, gelatin concentration, and transglutaminase concentration had all a significant effect (P < 0.05) on isomaltulose production. Erwinia sp. D12 cells immobilized in 3.0% (w/v) sodium alginate, 47.0% (w/v) cell mass, 0.3 molL(-1) CaCl(2), 1.7% (w/v) gelatin and 0.15% (w/v) transglutaminase presented sucrose conversion into isomaltulose, of around 50-60% in seven consecutive batches.
异麦芽酮糖是一种非致龋性还原二糖，也是蔗糖的结构异构体，被食品工业用作蔗糖替代品。它是通过微生物蔗糖异构酶的酶促转化获得的。一种欧文氏菌属D12菌株能够将蔗糖转化为异麦芽酮糖。采用实验设计技术，在使用摇瓶的分批过程中研究固定化参数对蔗糖转化为异麦芽酮糖的影响。我们评估了添加明胶和转谷氨酰胺酶对增加固定在藻酸盐中的欧文氏菌属D12细胞颗粒网状结构的作用。独立参数，海藻酸钠浓度、细胞质量浓度、氯化钙浓度、明胶浓度和转谷氨酰胺酶浓度对异麦芽酮糖的产生均有显著影响（P<0.05）。固定在3.0%（w/v）海藻酸钠、47.0%（w/v）细胞质量、0.3 molL(-1)氯化钙、1.7%（w/v）明胶和0.15%（w/v）转谷氨酰胺酶中的欧文氏菌属D12细胞在连续七批中蔗糖转化为异麦芽酮糖的转化率约为50-60%。
