Method for preparing lactulose by co-immobilized lactose enzyme and glucose isomerase

A technology of glucose isomerase and lactulase, which is applied in the field of lactulose preparation, can solve problems such as syrup purification and crystallization difficulties, catalyst separation difficulties, and severe lactulose conditions, so as to achieve light product color, lower enzyme cost, The effect of simplified purification

Inactive Publication Date: 2011-06-22
JIANGNAN UNIV
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

The catalysts that have been studied include strong alkaline reagents, magnesium compounds, alkali metal aluminates, eggshells, etc., but the conditions for the preparation of lactulose by chemical methods are relatively severe, the obtained products have deep color, many by-products, and the separation of catalysts is difficult. It brings difficulties to the further purification of the syrup and the preparation of crystallization
Although the production of lactulose by free enzyme method has strong catalyst specificity, few by-products and light color of the product, the cost of enzyme is relatively high

Method used

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  • Method for preparing lactulose by co-immobilized lactose enzyme and glucose isomerase
  • Method for preparing lactulose by co-immobilized lactose enzyme and glucose isomerase
  • Method for preparing lactulose by co-immobilized lactose enzyme and glucose isomerase

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Example 1: Prepare 20 mL of lactose solution, heat slightly to dissolve the lactose, add 100 U of co-immobilized lactase and glucose isomerase for batch reaction, react at a certain temperature, pH and time, and recover the co-immobilized enzyme after the reaction Gel particles.

[0037] figure 1 The effects of temperatures of 25°C, 30°C, 35°C, 40°C, 45°C, 50°C and 55°C on the production of lactulose by co-immobilized lactase and glucose isomerase were shown. As shown in the figure, the optimum temperature is 45°C.

[0038] figure 2 The effects of pH 4, 5, 6, 7.5, 8 and 9 on the production of lactulose by co-immobilized lactase and glucose isomerase were shown. As shown, the optimum pH is 7.5.

[0039] image 3 The effects of lactose concentrations of 10%, 20%, 30% and 40% on the production of lactulose by co-immobilized lactase and glucose isomerase were shown. As shown, the optimum lactose concentration is 40%.

[0040] Figure 4 The effects of reaction time ...

Embodiment 2

[0041] Example 2: first immobilize free-state lactase and glucose isomerase through a 60-mesh nylon mesh, and then make an immobilized enzyme column. The thermostatic enzyme reaction column used has a diameter of 26 mm and a height of 200 mm. The column volume of the co-immobilized enzyme is 40mL, and the total activity is 2580U. Make lactose into a 30% (w / w) solution, adjust the pH to 7, feed the reaction from top to bottom, keep the temperature at 50±1°C, pass through the co-immobilized enzyme reaction column at a constant speed of 0.06mL / min, operate in one pass and collect reaction solution to obtain the product lactulose solution.

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Abstract

A method for preparing lactulose with co-immobilized lactase and glucose isomerase belongs to the food biotechnology field. The invention utilizes the co-immobilized lactase and the glucose isomerase as the catalysts and takes lactose as the single substrate to convert the lactose and prepare the lactulose under moderate conditions; the unique point of the invention is that the lactase is taken as the substrate and with the cooperative action of the lactase and the glucose isomerase in the reaction, the reaction efficiency for preparing the lactulose is promoted and the byproduct is reduced; moreover, the downstream separation steps are simplified. The invention is characterized by novel thinking, being environment friendly and strong practicability; therefore, the method is a good substitution for the chemical method and free enzyme method for preparing the lactulose.

Description

technical field [0001] The invention relates to a method for preparing lactulose by using co-immobilized lactase and glucose isomerase, in particular to using co-immobilized lactase and glucose isomerase as catalysts and using lactose as a single substrate under mild reaction conditions The method for preparing lactulose belongs to the field of food biotechnology. Background technique [0002] Lactulose is a new functional oligosaccharide composed of galactose and fructose combined by β-1,4 glycosidic bonds. It has many important physiological functions such as promoting the proliferation of bifidobacteria, adjusting the balance of intestinal flora; treating hepatic encephalopathy, reducing endotoxin; monitoring the permeability of the intestinal wall; preventing postoperative recurrence of colonic polyps, etc., and is widely used for constipation , hepatic encephalopathy and other clinical treatments, and added to milk powder, bread, baby food, and beverages. At present, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/12A23L1/30A61K31/7016A61P1/10A61P1/16
Inventor 杨瑞金刘芳
Owner JIANGNAN UNIV
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