Tingirikari Jagan Mohan Rao, Gomes Wesley Faria, Rodrigues Sueli
Department of Food Science, Laboratory of Biotechnology, Federal University of Ceara, Campus do Pici, Bloco 851, Fortaleza, CE, 60440-900, Brazil.
Appl Biochem Biotechnol. 2017 Dec;183(4):1265-1281. doi: 10.1007/s12010-017-2496-2. Epub 2017 May 6.
Dextransucrase from Leuconostoc mesenteroides NRRL B-512F was subjected to immobilization and co-immobilization with dextranase from Chaetomium erraticum. Immobilization has enhanced the operational and storage stability of dextransucrase. Two hundred milligrammes (2.4 IU/mg) of alginate beads (immobilized and co-immobilized) were found to be optimum for the production of gluco-oligosaccharides (GOS) in orange juice with a high degree of polymerization. The pulp of the orange juice did not interfere in the reaction. In the batch process, co-immobilized dextransucrase (41 g/L) produced a significantly higher amount of GOS than immobilized dextransucrase (37 g/L). Alginate entrapment enhanced the thermal stability of dextransucrase for up to 3 days in orange juice at 30 °C. The production of GOS in semi-continuous process was 39 g/L in co-immobilized dextransucrase and 33 g/L in immobilized dextransucrase. Thus, immobilization technology offers a great scope in terms of reusability and efficient production of a value added functional health drink.
对来自肠系膜明串珠菌NRRL B - 512F的葡聚糖蔗糖酶进行了固定化，并与来自多变毛壳菌的葡聚糖酶进行了共固定化。固定化提高了葡聚糖蔗糖酶的操作稳定性和储存稳定性。发现200毫克（2.4 IU/毫克）的藻酸盐珠（固定化和共固定化）最适合在橙汁中生产具有高聚合度的低聚葡萄糖（GOS）。橙汁的果肉不干扰反应。在分批过程中，共固定化的葡聚糖蔗糖酶（41克/升）产生的GOS量明显高于固定化的葡聚糖蔗糖酶（37克/升）。藻酸盐包埋在30℃下使葡聚糖蔗糖酶在橙汁中的热稳定性提高了长达3天。在半连续过程中，共固定化的葡聚糖蔗糖酶产生GOS的量为39克/升，固定化的葡聚糖蔗糖酶为33克/升。因此，固定化技术在可重复使用性和高效生产增值功能性健康饮料方面具有很大的应用前景。
