CN108013306A - 富含阿洛酮糖的果汁饮品的制备方法 - Google Patents
富含阿洛酮糖的果汁饮品的制备方法 Download PDFInfo
- Publication number
- CN108013306A CN108013306A CN201711032418.0A CN201711032418A CN108013306A CN 108013306 A CN108013306 A CN 108013306A CN 201711032418 A CN201711032418 A CN 201711032418A CN 108013306 A CN108013306 A CN 108013306A
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- Prior art keywords
- juice
- psicose
- fruit juice
- rich
- fruit
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/90—Isomerases (5.)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/90—Isomerases (5.)
- C12N9/92—Glucose isomerase (5.3.1.5; 5.3.1.9; 5.3.1.18)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/02—Monosaccharides
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/24—Preparation of compounds containing saccharide radicals produced by the action of an isomerase, e.g. fructose
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
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Abstract
为解决高热量糖造成的健康问题,本发明公开了富含阿洛酮糖果汁饮品的制作方法。第一种直接向果汁中添加1wt%至50wt%阿洛酮糖,巴氏消毒获得富含阿洛酮糖的果汁;第二种,直接向果汁中添加质量相当于1wt%至50wt%含有阿洛酮糖的混合糖浆,巴氏消毒获得富含阿洛酮糖的果汁;第三种,调整果汁到合适酶催化反应的pH值和温度,发酵制备D‑葡萄糖异构酶以及D‑阿洛酮糖3‑差向异构酶,将制备好的D‑葡萄糖异构酶以及D‑阿洛酮糖3‑差向异构酶加入果汁中进行酶催化反应,之后巴氏消毒,即为富含阿洛酮糖的功能型果汁饮品。本发明制作工艺简单,该产品既保留了果汁中的营养成分,同时降低了果汁中糖含量,获得了一种功能性的健康糖,所得到的功能性低糖果汁饮品在食品和医药行业具有广泛的应用前景。
Description
技术领域
本发明属于食品加工领域,本发明涉及果汁饮料技术领域,尤其涉及一种富含阿洛酮糖的果汁饮品的制备方法。
背景技术
随着人们生活水平、健康意识的提高,绿色、健康的食品普遍受到消费者的欢迎。相对于其他保健食品,果汁在价格上容易被接受,主要作为饮料迎合消费者的需求。然而果汁中含较高含量的葡萄糖、果糖等高能量糖份。这些高能量的糖类物质的摄入会给机体带来巨大的生理压力,易引发糖尿病、心脏病、蛀牙和癌症等疾病。含糖量和热量过高被认为是导致肥胖的主要因素之一,尽管没有显著证据证明肥胖与糖尿病和心血管疾病直接相关,但控制能量摄入对促进健康、减少脂肪积累,降低糖尿病和心血管疾病等慢性病的发生的作用已经得到公认。含有较高能量的高脂肪和高糖食品逐渐淡出货架,低热量、具有更多功能营养特性的功能食品在市场中受到欢迎。
果汁饮料因其原汁原味、营养丰富而备受大众的青睐,作为新世纪绿色健康饮品,正日益成为消费者追逐的热点。近几年来,果汁及果汁饮料已成为人们膳食结构中越来越重要的一个组成部分。果汁具有天然果实的风味,不但能解渴,还内含多种对人体健康有益的维生素、矿物质、微量元素及生物活性物质等。然而,果汁饮料含糖量很高,是世界卫生组织推荐的一个普通人一天摄取量的四倍,低糖耐量的患者无法食用,因此,利用现代生物催化及发酵技术,将葡萄糖、果糖转化为低热量、低升糖指数的功能性稀少糖,开发富含“稀少糖”果汁饮品,扩大果汁引用人群,促进大健康。
D-阿洛酮糖作为D-果糖的差向异构体是一种在自然界中较为稀有得天然己酮糖,属于稀少糖的一种。其甜味强度和种类方面与D-果糖非常相似,而热量只有0.007kcal/g,因此被称为零热量甜味剂。同时,D-阿洛酮糖还具有良好得功能特性,D-阿洛酮糖在消化道仅有少量得吸收,且具有较低程度的热量供给,作为甜味剂被用于减肥辅助治疗;口服D-阿洛酮糖可抑制肠道α-葡萄糖苷酶的活性,防止或减少口服蔗糖或麦芽糖后血糖升高;可抑制肝脏脂肪合成酶活性,减少脂肪沉积。因此,D-阿洛酮糖能用作膳食的有效功能成分。
针对上述情况,本发明解决了果汁中葡萄糖、果糖含量较高的问题,进行了果汁丰富资源的深加工,利用现代生物催化及发酵技术,将葡萄糖、果糖转化为低热量、低升糖指数的功能性稀少糖,开发了富含阿洛酮糖的果汁饮品,提供了一种低热量、低升糖指数并且口感酸甜、既保留果汁中特有的营养成分又兼具保健等特殊功能为一体的低糖功能型果汁的制备方法。
发明内容
本发明目的之一是提供一种富含阿洛酮糖果汁饮品的制备方法,其特征在于,在果汁中添加(a)或(b);(a)阿洛酮糖,添加后阿洛酮糖的质量分数为1wt%-50wt%;(b)阿洛酮糖糖浆,所述糖浆是由选自玉米淀粉、木薯淀粉、果糖基菊粉、甘蔗和大豆糖蜜中的一种或二种或三种的原料生产的;所述果汁为选自红枣汁、枸杞汁、苹果汁、罗汉果汁、桑葚汁、橙汁、葡萄汁、猕猴桃汁和石榴汁中的一种或2-9种混合形成的混合果汁。
本发明目的之二是提供一种富含阿洛酮糖果汁饮品的制备方法,其特征在于,包括如下步骤;
(a)取果汁,用NaHCO3或食品用碱调节果汁pH至5.5-6.5;
(b)向步骤(a)得到的液体中加入D-葡萄糖异构酶和D-阿洛酮糖3-差向异构酶进行催化,催化温度50-55℃;催化体系pH=5.5-6.5,催化时间6-8小时;
(c)将步骤(b)得到的液体在70-75℃保温,时间10-40min。
在优选的实施方式中,所述的制备方法,其特征在于,所述D-葡萄糖异构酶和D-阿洛酮糖3-差向异构酶的制备方法包括如下步骤;
(1)培养包含D-葡萄糖异构酶编码基因和D-阿洛酮糖3-差向异构酶编码基因的微生物,培养中的风量80-120L/min,温度25-35℃;
(2)将步骤(1)培养得到的菌液离心,收集沉淀并破碎,再次离心得到D-葡萄糖异构酶和D-阿洛酮糖3-差向异构酶。
在更优选的实施方式中,所述的方法,其特征在于,所述微生物为谷氨酸棒状杆菌、枯草芽孢杆菌、乳酸菌、酵母菌
在更优选的实施方式中,所述的方法,其特征在于,步骤(a)所述果汁为选自红枣汁、枸杞汁、苹果汁、罗汉果汁、桑葚汁、橙汁、葡萄汁、猕猴桃汁和石榴汁中的一种或2-9种混合形成的混合果汁。
在更优选的实施方式中,所述的方法,其特征在于,步骤(a)所述果汁为葡萄糖果糖总含量5wt%-70wt%的果汁。
本发明目的之三的以上所述的任一方法,其特征在于,所述催化得到的阿洛酮糖对果糖的摩尔转化率为15-25%,优选的为25%。
本发明目的四是提供一种富含阿洛酮糖果汁饮品的制备方法,其特征表现为:挑选营养丰富的果汁饮品,直接添加1wt%至50wt%阿洛酮糖;果汁包括:枸杞汁、红枣汁、苹果汁、罗汉果汁、桑葚汁、橙汁、葡萄汁、猕猴桃汁、石榴汁以及混合果汁,最后进行巴氏消毒。
本发明目的五是提供一种用不同原料转化阿洛酮糖和果糖的混合糖浆制备果汁饮品方法,其特征表现为:直接添加含有质量相当于1wt%至50wt%阿洛酮糖的混合糖浆,该糖浆是利用来源于玉米及木薯淀粉糖、或果糖基菊芋及菊粉、或甘蔗糖及苷蔗糖蜜、或大豆榨油后得到糖蜜等为原料糖化后经转化形成含阿洛酮糖的糖浆;果汁包括:枸杞汁、红枣汁、苹果汁、罗汉果汁、桑葚汁、橙汁、葡萄汁、猕猴桃汁、石榴汁以及混合果汁,最后进行巴氏消毒。
本发明目的六是提供另一种富含阿洛酮糖果汁饮品的制备方法,其特征表现为:先挑选葡萄糖、果糖含量高的不同种类的果汁(葡萄糖、果糖总含量超过5%,即50g/L),调整到合适酶转化的环境,包括pH值(5.5-6.5)及温度(50-60℃),将制备好的来源于食品级菌种的D-葡萄糖异构酶以及D-阿洛酮糖3-差向异构酶加入果汁中进行双酶偶联催化反应,该果汁包括枸杞汁、红枣汁、苹果汁、罗汉果汁、桑葚汁、橙汁、葡萄汁、猕猴桃汁、石榴汁以及混合果汁,催化反应进行6-8小时后,巴氏消毒灭酶活处理,即为富含阿洛酮糖型果汁饮品。所述D-葡萄糖异构酶以及D-阿洛酮糖3-差向异构酶可通过制备获得也可通过购买获得。
本发明具有如下优点:
1、将果汁作为原料,不仅甜酸适口,具有清爽怡人的香气,同时营养丰富,不同的果汁还具有不同的功能,例如抗肿瘤、抗衰老、降血压及降胆固醇、保肝护肝、增强人机体免疫等功能。
2、采用单酶或双酶偶联技术,不仅使果汁中葡萄糖、果糖含量降低,增加了健康糖阿洛酮糖,更加丰富了果汁的营养保健性,同时单酶或双酶偶联工艺控制简单,易推广。
3、寻找适合糖尿病人服用的甜味剂具有重要的经济价值。生物催化法生成的D-阿洛酮糖对代谢和血糖水平都没有影响,并且能够抑制抑肝脏脂肪生成酶活性、降低血糖浓度、调节胰岛素分泌等作用。
4、充分利用自然界中廉价糖质生物资源为原料,如玉米淀粉、木薯淀粉、果糖基菊粉、蔗糖及大豆糖蜜等,转化形成的含有阿洛酮糖的糖浆,提高了糖资源附加值。
附图说明
图1 HPLC检测富含阿洛酮糖的桑葚汁。以国药的D-葡萄糖和D-果糖为标品。
图2 HPLC检测富含阿洛酮糖的枸杞汁。以国药的D-葡萄糖和D-果糖为标品。
图3 HPLC检测富含阿洛酮糖的罗汉果汁。以国药的D-葡萄糖和D-果糖为标品。
图4 HPLC检测富含阿洛酮糖的橙汁。以国药的D-葡萄糖和D-果糖为标品。
图5 HPLC检测富含阿洛酮糖的猕猴桃汁。以国药的D-葡萄糖和D-果糖为标品。
图6 HPLC检测富含阿洛酮糖的石榴汁。以国药的D-葡萄糖和D-果糖为标品。
图7 HPLC检测富含阿洛酮糖的葡萄汁。以国药的D-葡萄糖和D-果糖为标品。
图8 HPLC检测富含阿洛酮糖的苹果汁。以国药的D-葡萄糖和D-果糖为标品。
图9 HPLC检测富含阿洛酮糖的红枣汁。以国药的D-葡萄糖和D-果糖为标品。
具体实施方式
以下结合实施例进一步详述本发明。
本发明及实施例中提到的百分比浓度如无特别说明均为质量/质量(W/W,单位g/100g)百分比浓度、质量/体积(W/V,单位g/100mL)百分比浓度或体积/体积(V/V,单位mL/100mL)百分比浓度。
各实施例中所用相同名称的材料或试剂如无特别说明即为相同的。实施例中描述到的各种生物材料的取得途径仅是提供一种实验获取的途径以达到具体公开的目的,不应成为实施本发明时对生物材料来源的限制。事实上,所用到的生物材料的来源是广泛的,任何不违反法律和道德伦理能够获取的生物材料都可以按照实施例中的提示替换使用。
实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,实施例将有助于理解本发明,但是本发明的保护范围不限于下述的实施例。
实施例1、富含阿洛酮糖枸杞汁饮品的制备方法
本发明的富含阿洛酮糖枸杞汁饮品的制备方法,首先挑选葡萄糖、果糖含量高的不同种类的果汁,调整到合适的pH值以及温度,将制备好的来源于食品级菌种的D-葡萄糖异构酶以及D-阿洛酮糖3-差向异构酶加入果汁中进行酶催化反应,催化反应进行6-8小时后,发酵杀菌后浓缩,即为富含阿洛酮糖枸杞汁饮品,其具体制备步骤如下:
(1)材料:营养丰富的枸杞汁。培养基:SR培养基;酶:葡萄糖异构酶和D-阿洛酮糖3-差向异构酶;试剂:食品级NaHCO3。
(2)调整酶反应环境:为保证枸杞汁环境不对酶造成影响,利用食品级NaHCO3(配置1.5M)对果汁pH值进行小范围的调节,为保证枸杞汁的原味,利用NaHCO3调节其pH值在5.5~6.5之间。
(3)菌种的构建与活化:
利用引物1和引物2,以人工合成的基因片段(SEQ ID NO 1)为模板,扩增得到包括D-阿洛酮糖3-差向异构酶编码基因的片段,将该片段通过NdeI和BamHI酶切连接插入到pMA5质粒的NdeI和BamHI位点中得到表达载体,将表达载体转化枯草芽孢杆菌得到菌株1。
引物1:GGAATTCCATATGAAATATGGTATTTATTACG
引物2:CGGGATCCTTAGACTTCAAATACATG
利用引物3和引物4,以嗜热芽孢杆菌的基因组为模板,扩增得到包括D-葡萄糖异构酶编码基因的片段,将该片段通过BglII和KpnI酶切连接插入到pMA5质粒的BglII和KpnI位点中得到表达载体,将表达载体转化枯草芽孢杆菌得到菌株2。D-葡萄糖异构酶基因核苷酸序列为SEQ ID NO 2。
引物3:GAAGATCTCATGCCTTATTTTGACAACATCAGCA
引物4:GGGGTACCTTAACGGGCTGCGCAAACTT
将在-80℃保存的含有D-葡萄糖异构酶菌株2和D-阿洛酮糖3-差向异构酶菌株1(该菌种也可以是表达了相应酶的枯草芽孢杆菌或乳酸菌或谷氨酸棒状杆菌或酵母菌)甘油管在LB固体培养基上划线,在30℃培养24h得到单菌落,将单菌落接入100mL LB液体培养基中30℃、200rpm培养24h进行活化得到菌液,最后接种量为1%接种至1L LB液体培养基中作为菌种放大培养的种子。
(4)酶的制备:分别再将上述菌液接到200L发酵罐中进行菌种的放大培养。其中装液量70%,接种量0.6~1%,风量100L/min,温度30℃,转速100~150rpm;
(5)酶的收集:分别利用离心机富集菌种,高压匀浆破碎,利用高速管式离心机离心,获得上清粗酶;
(6)酶催化:同时将两种上清粗酶加入枸杞汁,两酶在枸杞汁中的基本反应条件:温度50~55℃;pH值5.5~6.5,6~8小时后酶催化反应达到平衡。
(7)反应达到平衡时:葡萄糖,果糖,阿洛酮糖的比例大约为45∶40∶15。以1L枸杞汁为原料(总糖240g/L),能够生成阿洛酮糖大约为17.5~20g,转化率相对于果糖为25%,为D-阿洛酮糖的最大转化率。
(8)作为优选方案,本发明果汁中可根据产品和风味需要,加入其它食品原料或配料及食品添加剂,例如植物蛋白质或其他的水果等。
表1:催化时间对阿洛酮糖产量的影响
(9)消毒浓缩:发酵后的低糖果汁进行巴氏消毒,加热到70~75℃,保持30min。
实施例2、富含阿洛酮糖苹果汁饮品的制备方法
酶的制备与反应条件与实施例1富含阿洛酮糖枸杞汁方法相同
表2:催化时间对阿洛酮糖产量的影响
实施例3、富含阿洛酮糖罗汉果汁饮品的制备方法
酶的制备与反应条件与实施例1富含阿洛酮糖枸杞汁方法相同
表3:催化时间对阿洛酮糖产量的影响
实施例4、富含阿洛酮糖猕猴桃汁饮品的制备方法
酶的制备与反应条件与实施例1富含阿洛酮糖枸杞汁方法相同
表4:催化时间对阿洛酮糖产量的影响
实施例5、富含阿洛酮糖石榴汁饮品的制备方法
酶的制备与反应条件与实施例1富含阿洛酮糖枸杞汁方法相同
表5:催化时间对阿洛酮糖产量的影响
实施例6、富含阿洛酮糖葡萄汁饮品的制备方法
酶的制备与反应条件与实施例1富含阿洛酮糖枸杞汁方法相同
表6:催化时间对阿洛酮糖产量的影响
实施例7、富含阿洛酮糖橙汁饮品的制备方法
酶的制备与反应条件与实施例1富含阿洛酮糖枸杞汁方法相同
表7:催化时间对阿洛酮糖产量的影响
实施例8、富含阿洛酮糖桑葚汁饮品的制备方法
酶的制备与反应条件与实施例1富含阿洛酮糖枸杞汁方法相同
表8:催化时间对阿洛酮糖产量的影响
实施例9、富含阿洛酮糖红枣汁饮品的制备方法
酶的制备与反应条件与实施例1富含阿洛酮糖枸杞汁方法相同。
表9:催化时间对阿洛酮糖产量的影响
序列表
<110> 中国科学院天津工业生物技术研究所
<120> 富含阿洛酮糖的果汁饮品的制备方法
<160> 2
<170> SIPOSequenceListing 1.0
<210> 1
<211> 882
<212> DNA
<213> 人工序列(Artificial Sequence)
<400> 1
catatgaaat atggtattta ttacgcttat tgggaaaagg aatggaatgg agattacaaa 60
tattatatag ataaaatttc aaaattaggt tttgatattc tggaaatttc ttgcggcgct 120
ttttctgact attacacgaa agatcaggag ttaattgata ttggaaaata tgcgaaagaa 180
aaaggcgtaa cattgacagc agggtatgga cctcatttta atgaaagcct gtcatcttca 240
gaacccaata cgcagaaaca agcaatcagt ttttggaaag agacgctccg gaaattgaag 300
ttaatggata ttcatattgt tggaggcgca ctctatggtt attggcctgt agattattcc 360
aaaccttttg ataagaaaag ggatttagag aattccatta aaaacatgaa aattattagt 420
cagtatgctg aagaatatga cataatgatg gggatggaag ttcttaaccg ttttgaaggc 480
tatatgttga atacatgcga tgaagcgttg gcatacgttg aagaggttgg ctcttctaat 540
gttggtgtta tgttagatac ttttcacatg aatatagagg aagataatat agcagcagcc 600
attcgtaaag caggagatag gctttatcac ttccatatag gagaaggaaa tcgtaaagta 660
ccaggaaaag gtatgcttcc ttggaatgag ataggacagg cattgcgaga tataaactac 720
caacatgcag cagttatgga gccatttgta atgcagggag gaacagtagg gcatgacatt 780
aaaatatgga gagatatcat tggaaactgt tctgaagtta cattagatat ggacgctcaa 840
agtgcgttgc actttgtaaa acatgtattt gaagtcggat cc 882
<210> 2
<211> 1326
<212> DNA
<213> 嗜热芽孢杆菌(Bacillus thermophilus)
<400> 2
atgccttatt ttgacaacat cagcaccatc gcctatgaag gaccggcgtc taaaaacccg 60
cttgcgttta agttttacaa tccggaagaa aaagtcggcg ataaaacaat ggaagagcat 120
ttgcgttttt cggttgcgta ttggcatacg tttacaggag atggatcaga tccgtttggg 180
gctggcaata tgatccgtcc atggaacaaa tacagcggaa tggatttggc caaagcgcgt 240
gttgaagctg cttttgagtt ttttgaaaaa ttaaatattc catttttctg tttccatgat 300
gtggatattg ccccagaagg agaaacatta aaagaaacat ataaaaattt agatattatc 360
gtagacatga ttgaagaata tatgaagaca agcaaaacga agctgctttg gaatacggcg 420
aacttattta cccatcctcg ctttgtccat ggcgccgcca cttcttgcaa cgccgatgtt 480
tttgcctatg cagcggccaa agtaaaaaaa gggttggaaa ttgcgaagcg gctaggagcg 540
gaaaactacg tattttgggg cggacgagaa ggatatgaaa cactattaaa taccgatatg 600
aaacttgagc tggacaactt ggcccgcttc ttgcatatgg cggtggatta tgcgaaagaa 660
atcgggtttg acgggcaatt tttaattgag ccgaagccga aagagccgac gaaacaccaa 720
tatgactttg atgttgcaac agcactggca tttttgcaaa catacggact gaaagattac 780
tttaagttca atattgaagc gaaccatgca acgttggcgg gacatacgtt tgaacatgaa 840
ttgcgggtag cgcgcattca tggcatgtta ggctctgttg acgcaaacca aggagatatg 900
ttgttaggat gggatacgga cgaattcccg acagacttat attctacgac tttggcaatg 960
tatgaaattt tgaaaaacgg cggccttggc cgtggcggtt tgaattttga tgcgaaagta 1020
agaagaggat cgtttgagcc ggaagatttg ttctatgccc atatcgccgg aatggacagt 1080
tttgcggttg gattaaaagt agcccatcgg ttaatagaag accgcgtttt tgatgagttt 1140
attgaagaac ggtacaaaag ttatacagaa ggaattggcc gggaaatcgt cgaaggaacg 1200
gcagatttcc ataaattaga agcacatgct ttacaactag gggaaatcca aaatcaatcg 1260
ggcagacaag aacggctgaa aacattgctt aaccaatatt tgcttgaagt ttgcgcagcc 1320
cgttaa 1326
Claims (7)
1.一种富含阿洛酮糖果汁饮品的制备方法,其特征在于,在果汁中添加(a)或(b);(a)阿洛酮糖,添加后阿洛酮糖的质量分数为1wt%-50wt%;(b)阿洛酮糖糖浆,所述糖浆是由选自玉米淀粉,木薯淀粉,果糖基菊粉,甘蔗和大豆糖蜜中的一种或二种或三种的原料生产的;所述果汁为选自红枣汁、枸杞汁、苹果汁、罗汉果汁、桑葚汁、橙汁、葡萄汁、猕猴桃汁和石榴汁中的一种或2-9种混合形成的混合果汁。
2.一种富含阿洛酮糖果汁饮品的制备方法,其特征在于,包括如下步骤;
(a)取果汁,用NaHCO3或食品用碱调节其pH至5.5-6.5;
(b)向步骤(a)得到的液体中加入D-葡萄糖异构酶和D-阿洛酮糖3-差向异构酶进行催化,催化温度50-55℃;催化体系pH=5.5-6.5,催化时间6-8小时;
(c)将步骤(b)得到的液体在70-75℃保温,时间10-40min。
3.权利要求2所述的方法,其特征在于,所述D-葡萄糖异构酶和D-阿洛酮糖3-差向异构酶的制备方法包括如下步骤;
(1)培养包含D-葡萄糖异构酶编码基因和D-阿洛酮糖3-差向异构酶编码基因的微生物,培养中的风量80-120L/min,温度25-35℃;
(2)将步骤(1)培养得到的菌液离心,收集沉淀并破碎,再次离心得到D-葡萄糖异构酶和D-阿洛酮糖3-差向异构酶。
4.权利要求3所述的方法,其特征在于,所述微生物为谷氨酸棒状杆菌、枯草芽孢杆菌、乳酸菌、酵母菌。
5.权利要求3所述的方法,其特征在于,步骤(a)所述果汁为选自红枣汁、枸杞汁、苹果汁、罗汉果汁、桑葚汁、橙汁、葡萄汁、猕猴桃汁和石榴汁中的一种或2-9种混合形成的混合果汁。
6.权利要求3所述的方法,其特征在于,步骤(a)所述果汁为葡萄糖和果糖总含量5wt%-70wt%的果汁。
7.权利要求2-6所述的任一方法,其特征在于,所述催化得到的阿洛酮糖对果糖的摩尔转化率为15-25%,优选的为25%。
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