Niu Dandan, Zhao Nan, Wang Jun, Mchunu Nokuthula Peace, Permaul Kugen, Singh Suren, Wang Zhengxiang
Department of Biological Chemical Engineering, College of Chemical Engineering and Material Sciences, Tianjin University of Science and Technology, Tianjin 300457, China.
Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2024 Sep 21;13(18):2997. doi: 10.3390/foods13182997.
Achieving enzymatic food processing at high substrate concentrations can significantly enhance production efficiency; however, related studies are notably insufficient. This study focused on the enzymatic synthesis of fructooligosaccharides (FOS) at high temperature and high substrate concentration. Results revealed that increased viscosity and limited substrate solubility in high-concentration systems could be alleviated by raising the reaction temperature, provided it aligned with the enzyme's thermostability. Further analysis of enzyme thermostability in real sucrose solutions demonstrates that the enzyme's thermostability was remarkedly improved at higher sucrose concentrations, evidenced by a 10.3 °C increase in melting temperature () in an 800 g/L sucrose solution. Building upon these findings, we developed a novel method for enzymatic FOS synthesis at elevated temperatures and high sucrose concentrations. Compared to existing commercial methods, the initial transglycosylation rate and volumetric productivity for FOS synthesis increased by 155.9% and 113.5%, respectively, at 65 °C in an 800 g/L sucrose solution. This study underscores the pivotal role of substrate concentration, incubation temperature, and the enzyme's actual status in advancing enzyme-catalyzed processes and demonstrates the potential of enzymatic applications in enhancing food processing technologies, providing innovative strategies for the food industry.
在高底物浓度下实现酶促食品加工可显著提高生产效率；然而，相关研究明显不足。本研究聚焦于在高温和高底物浓度下酶促合成低聚果糖（FOS）。结果表明，通过提高反应温度（前提是该温度与酶的热稳定性相匹配），可以缓解高浓度体系中粘度增加和底物溶解度受限的问题。对实际蔗糖溶液中酶热稳定性的进一步分析表明，在较高蔗糖浓度下，酶的热稳定性显著提高，在800 g/L蔗糖溶液中，熔解温度（）提高了10.3℃ 。基于这些发现，我们开发了一种在高温和高蔗糖浓度下酶促合成FOS的新方法。与现有的商业方法相比，在800 g/L蔗糖溶液中于65℃ 时，FOS合成的初始转糖基化速率和体积产率分别提高了155.9%和113.5%。本研究强调了底物浓度、孵育温度和酶的实际状态在推进酶催化过程中的关键作用，并证明了酶促应用在提升食品加工技术方面的潜力，为食品工业提供了创新策略。
