Efficient Production of Prebiotic Gluco-oligosaccharides in Orange Juice Using Immobilized and Co-immobilized Dextransucrase
| Autor: | Sueli Rodrigues, Wesley Faria Gomes, Jagan Mohan Rao Tingirikari |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Oligosaccharides Bioengineering Degree of polymerization engineering.material 01 natural sciences Applied Microbiology and Biotechnology Biochemistry Dextransucrase Bacterial Proteins 010608 biotechnology Thermal stability Food science Molecular Biology Orange juice Dextranase biology 010405 organic chemistry Chemistry Pulp (paper) General Medicine Chaetomium Enzymes Immobilized biology.organism_classification 0104 chemical sciences Fruit and Vegetable Juices Prebiotics Glucosyltransferases Leuconostoc mesenteroides engineering Leuconostoc Citrus sinensis Biotechnology |
| Zdroj: | Applied Biochemistry and Biotechnology. 183:1265-1281 |
| ISSN: | 1559-0291 0273-2289 |
| DOI: | 10.1007/s12010-017-2496-2 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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