Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9, 28049 Madrid, Spain.
J Agric Food Chem. 2016 Jun 1;64(21):4346-52. doi: 10.1021/acs.jafc.6b00779. Epub 2016 May 18.
This work addresses a novel and efficient bioconversion method for the utilization of tofu whey permeate (TWP), an important byproduct from the soybean industry, as a precursor of high value-added ingredients such as prebiotic fructooligosaccharides and novel fructosylated α-galactosides. This process is based on the high capacity of the commercial enzyme preparation Pectinex Ultra SP-L to transfructosylate the main carbohydrates present in TWP as sucrose, raffinose, and stachyose to produce up to a maximum of 164.2 g L(-1) (equivalent to 57% with respect to initial sucrose, raffinose, and stachyose contents in TWP) of fructooligosaccharides and fructosylated α-galactosides in a balanced proportion. Raffinose- and stachyose-derived oligosaccharides were formed by elongation from the nonreducing terminal fructose residue up to three fructosyl groups bound by β-(2→1) linkages. These results could provide new findings on the valorization and upgrading of the management of TWP and an alternative use of raw material for the production of FOS and derivatives.
这项工作提出了一种新颖而有效的生物转化方法，用于利用豆腐乳清渗透物（TWP），这是大豆工业的重要副产物，作为高附加值成分的前体，如益生元低聚果糖和新型果糖基α-半乳糖苷。该过程基于商业酶制剂 Pectinex Ultra SP-L 的高转化能力，可将 TWP 中存在的主要碳水化合物如蔗糖、棉子糖和水苏糖转化为果糖低聚糖和果糖基α-半乳糖苷，最高可达 164.2 g/L（相当于 TWP 中初始蔗糖、棉子糖和水苏糖含量的 57%）。棉子糖和水苏糖衍生的低聚糖通过从非还原端果糖残基延伸至通过β-（2→1）键结合的三个果糖基而形成。这些结果可以为 TWP 的管理增值和升级以及 FOS 和衍生物生产的原料替代提供新的发现。
