FI72345B - FOERFARANDE FOER FRAMSTAELLNING AV ISOMALTULOS (6-0- -D-GLUCOPYRANOSIDO-D-FRUKTOS) MED TILLHJAELP AV IMMOBILISERADE BAKTERIECELLER. - Google Patents

Abstract

1. In a process for preparing isomaltulose (6-0-alpha-D-glucopyranosido-D-fructose) wherein sucrose solution is treated with or brought into contact with dead immobilized cells of a microorganism and the formed isomaltulose is obtained by crystallizing characterized in passing one part of the sucrose solution having a concentration of 40% by weight to 75% by weight, preferably 45% by weight to 60% by weight via a reactor, which is filled with immobilized dead cells at 25 degrees C to 40 degrees, preferably 30 degrees C to 40 degrees C so that 80% to 90% of the sucrose is converted, in passing the first mother liquor obtained after having crystallized the formed isomaltulose with a further part of the sacrose solution via a second reactor, which is also filled with immobilized, dead cells at 25 degrees C to 40 degrees C, preferrably 30 degrees C to 40 degrees C so that the sucrose is almost completely converted, and by obtaining the isomaltulose resulting from the second part of the solution in crystalline form by methods known per se, in dissolving and crystallizing the crystals in the converted first part of the solution and in separating the resultant isomaltulose crystals.

Description

1 72345

The invention relates to a process for the preparation of isomaltulose (6-O-D-glucopyranoside-D-fructose) by enzymatic modification of sucrose by sucrose. by treating pure sucrose solutions with dead, immobilized cells of such microorganisms or by contacting sucrose with such cells and a method of recovering 1-O-ttf-glucopyranoside-D-fructose.

FI-A-812 560 proposes the enzymatic preparation of isomalt-15 from sucrose by treating a pure sucrose solution with dead, immobilized cells of a microorganism forming isomaltulose from sucrose. In this case, solutions of sucrose-20 in the concentration range of 45 to 75% by weight, preferably 65 to 75% by weight, are passed continuously at a temperature of 40 to 60 ° C through a reactor filled with immobilized cells. The resulting isomaltulose is recovered as crystals by methods known per se.

The microorganisms used in the method are Protamino-25 bacter rubrum (CBS 574.77), Serratia plymuthica (ATCC 15928), Serratia marcescens (NCIB 8285) and Leuconostoc mesenteroides (NRRL B-512 F (ATCC 10 83oa)), preferably Protaminobacter rubrum (CBS 574.77).

In carrying out the proposed process, it has been found that often a large proportion of the sucrose used as starting material (up to about one third) is not converted to the desired compound (isomaltulose) but to by-products and / or remains unreacted in the reaction solution. Since these by-products also prevent the crystallization of the resulting isomaltulose and thus further reduce the crystallization yield, a method which completely or partially prevents the formation of unwanted and interfering by-products is of great economic importance.

2,72345

It has now surprisingly been found that it is possible to prepare very pure isomaltulose in good yield from sucrose by mixing the sucrose solution with the mother liquor obtained from the previous isomaltulose crystallization, the concentration of the resulting solution being adjusted to 40-75% by weight, preferably 45-60% by weight, the solution is treated with or contacted with immobilized dead cells of microorganisms forming isomaltulose from sucrose at a temperature in the range of 25-40 ° C, preferably 30-40 ° C, and the resulting isomaltulose is recovered as crystals in a manner known per se.

In a preferred embodiment of the process, a sucrose solution having a concentration of 40 to 75% by weight, preferably 45 to 60% by weight, is divided into two parts, the second part being passed through a reactor filled with immobilized, dead cells of isomaltulose-forming microorganisms. At -40 ° C, preferably at 30-40 ° C, so that 80-90% of the sucrose reacts, another part of the sucrose solution is mixed with the mother liquor obtained from the previous isomaltulose crystallization, this solution is passed to the other isomaltulose-forming micro-sucrose through a reactor filled with immobilized, dead cells of organisms at 25-40 ° C, preferably 30-40 ° C so that the sucrose reacts almost completely, the isomaltose formed from this second part of the solution is recovered in a manner known per se as crystalline, the crystals are dissolved in the reaction. to the first part of the reacted thiol solution and crystallized, the resulting isomaltulose crystals are separated and the mother liquor is stirred. to another part of the sucrose solution.

The average residence time of the sucrose solution is determined by the specific activity of the immobilized cells used in each case. Specific activity is defined as the amount of reacted sucrose per gram (dry weight) of immobilized cells in pmoles. For example, a reactor with a diameter of 100 mm and a bed height of 450 mm contains 950 g of immobilized cells (dry weight) with

II

The specific activity of 3,72345 is 60 units / g. 1,900 ml per hour of sucrose solution (50% by weight) must be passed through this reactor in order for 90% of the introduced sucrose to react. Since the activity continuously decreases during the run, the flow rate must be constantly adjusted to obtain a product of constant composition.

The specific advantages of the method according to the invention are illustrated in more detail in the following examples. In this case, the working method and results described in Example 1 describe a known method according to FI application publication 812 560.

Example 1 a) Cells of Protaminobacter rubrum (CBS 574.77) and others are slurried in 10 ml of sterile nutrient medium containing 8 kg of thick syrup from a sugar factory (dry matter content = 65%), 2 kg of maize leachate, 0.1 kg (NH 4 and HPO 2 and 89.9 kg of distilled water (adjusted to pH 7.2 if necessary). This suspension is inoculated for shake culture in 1 l flasks with 200 ml of the nutrient solution described above. composition.

After an incubation period of 20 hours at 29 ° C, each 20 flask (4 L) is inoculated with 16 l of a nutrient solution of the above composition in a 30 l miniature fermentor and operated at 29 ° C with 20 l of air per minute and stirring at 350 rpm. The growing germ count 25 is determined microscopically. When a germination rate of 5x10 4 g / ml is reached, the contents of the fermentor are transferred to another vessel and a cationic flocculant (such as PRIMAFLOC C 7 from Rohm & Haas, Philadelphia / USA) is added. The flocculated cells are allowed to settle, decanted, washed with 0.1 M phosphate buffer, pH 7.0, and dewatered by centrifugation. The mass is then extruded into strands, air dried and ground.

b) A sieve fraction of 0.3-0.8 mm from the preparation obtained above is stirred in a 0.1% glutaraldehyde solution for 10 minutes, washed with phosphate buffer (0.1 M, pH 7.0) and loaded onto an underwater tempered column. The column is then passed to 50 ° C and a 70% by weight sucrose solution is continuously passed through it. The flow rate is then set so that no sucrose can be detected at the end of the column.

5 The isomaltulose solution thus obtained has the following average composition (HPLC = high performance liquid chromatography):

Fructose 7.4 g / 100 g dry matter

Glucose 0.3 g / 100 g dry matter 10 Sucrose 0.1 g / 100 g dry matter

Isomaltulose 62.6 g / 100 g dry matter 1-O-D-glucopyranoside D-fructose 16.6 g / 100 g dry matter

Oligosaccharides 13.0 g / 100 g of dry matter This solution is passed to a cooling crystallizer, cooled to 20 ° C and the crystallized isomaltulose is separated from the mother liquor by means of a filter basket centrifuge. The mother liquor is evaporated to a dry matter content of 78-82%, subjected to a second cooling crystallization with cooling to 20 ° C, and the second batch of crystallized isomaltulose is separated from the mother liquor by a filter basket centrifuge.

Yield: After the reaction, 43.8 kg of isomaltulose (62.6% of the dry matter content) are obtained from 100 kg of sucrose solution containing 70 kg of sucrose. It gives 15.9 kg of pure isomaltulose in the first crystallization and 13.4 kg of isomaltulose in the second crystallization with a purity of%. It corresponds to a total yield of pure isomaltulose of 29 kg per 70 kg of sucrose, or 41.4% of the raw material.

30 (In this example and in the following examples, the calculations refer to anhydrous isomaltulose).

Example 2

The 0.3-0.8 mm screening fraction obtained from Example 1 a) is stirred in a 0.1% glutaraldehyde solution for 10 ml to 35 minutes, washed in phosphate buffer (0.1 m, pH 7.0) and loaded onto an underwater tempered column. . The column is heated to 30 ° C and a 5% by weight solution of 50% sucrose solution is continuously passed through it. The flow rate is then adjusted so that sucrose can no longer be detected at the end of the column. The isomaltulose solution thus obtained has the following average composition (HPLC): 5 Fructose 3.6 g / 100 g dry matter

Glucose 1.8 g / 100 g dry matter

Sucrose 0

Isomaltulose 78.4 g / 100 g dry matter 1-O-OC-D-glucopyranoside-D-fructose 12.6 g / 100 g dry matter

Oligosaccharides 3.6 g / 100 g dry matter This solution is evaporated to a dry matter content of 78-82%, the solution is taken to a cooling crystallizer, cooled to 20 ° C and the isomaltulose crystallized from the solution is separated from the mother liquor by a filter basket.

Yield: After the reaction, 39.2 kg of isomaltulose (78.4% of the dry matter content) are obtained from 100 kg of sucrose solution containing 50 kg of sucrose. It gives 25.0 kg of pure isomaltulose in the first crystallization and 9.6 kg of isomaltulose in the second crystallization with a purity of 98%. This corresponds to a total yield of 34.4 kg of pure isomaltulose from 50 kg of sucrose, or 68.8% of the raw material.

25 Example 3

A 0.3-0.8 mm screening fraction of the preparation obtained in Example 1 a) is stirred for 10 minutes in a 0.1% glutaral dehyde solution, the mixture is washed with phosphate buffer (0.1 m, pH 7.0) and made under water. to two columns heated to 30 ° C.

The procedure is described with reference to the flow chart of Figure 1.

A 50% by weight sucrose solution is continuously passed through the second column (1). The flow rate is then adjusted so that only about 90% of the sucrose reacts as the solution flows through the column. The composition of the reaction solution thus obtained is, for example, as follows (HPLC): 6,72345

Fructose 2.9 g / 100 g dry matter

Glucose 1.6 g / 100 g dry matter

Sucrose 10.8 g / 100 g dry matter

Isomaltulose 75.2 g / 100 g dry matter 5 l-O-o-D-glucopyranoside-D-fructose 6.4 g / 100 g dry matter

Oligosaccharides 3.1 g / 100 g dry matter

In parallel with the first column, a substrate consisting of a mixture of sucrose and the mother liquor of the previous isomaltulose crystallization is introduced into the second column (2). The composition of this substrate is, for example, as follows (HPLC):

Dry matter content 50% by weight

Fructose 2.0 g / 100 g dry matter Glucose 1.0 g / 100 g dry matter

Sucrose 76.2 g / 100 g dry matter

Isomaltulose 10.8 g / 100 g dry matter 1-OnoC-D-glucopyranoside-D-fructose 8.2 g / 100 g dry matter 20 Oligosaccharides 1.8 g / 100 g dry matter

The flow rate through this column is adjusted so that at the end of the column there is a maximum of 1 g of sucrose per 100 g of dry matter. The composition of the reaction solution thus obtained is, for example, as follows (HPLC): Fructose 5.4 g / 100 g dry matter

Glucose 2.2 g / 100 g dry matter

Sucrose 1.1 g / 100 g dry matter

Isomaltulose 72.3 g / 100 g dry matter 1-O-O-D-glucopyranose-di-D-fructose 16.6 g / 100 g dry matter

Oligosaccharides 2.5 g / 100 g dry matter This solution is evaporated to a dry matter content of 78-82%, the solution is subjected to cooling crystallization with cooling to 20 ° C and the crystallized isomaltulose is separated from this second mother liquor by means of a filter basket.

The isomaltulose obtained in this step is dissolved in the reaction solution obtained from the first column, the solution is evaporated to a dry matter content of 78-82%, crystallized in a crystallizer with cooling to 20 ° C, and the crystallized pure isomaltulose is separated from the mother liquor by filtration. The mother liquor obtained in this step is used to prepare the substrate for the second column.

The second mother liquor, which may also be called Melas, contains about 30-40% of the dry matter 1-O-, * -glucopyranoside-D-fructose, and can be used as a raw material in the manufacture of this sugar. This sugar can be recovered, for example, by chromatography with an ion exchanger or other suitable separating agents, the solution being pre-enriched before recovery by further crystallizing isomaltulose in methanol and removing the yeast sugar from the solution by treatment with va-15 bales or immobilized yeast.

Yield: The procedure described in this example gives 80.0 kg of pure isomaltulose per 100 kg of sucrose.

Claims (4)

A process for the preparation of isomaltulose (6-O- (D-glucopyranosido-Df fructose)) by enzymatic conversion of sucrose with the aid of microorganisms which form isomaltulose from sucrose, in which process pure sucrose solutions are treated, respectively. contacted with dead, immobilized cells of such microorganisms, characterized in that a sucrose solution is mixed with the mother liquor from a previous isomaltulocrystallization, the concentration of the obtained solution regulates to 40-75% by weight, preferably 45-60% by weight. %, treat and contact this solution, respectively, with immobilized, dead cells of microorganisms that form isomaltulose from sucrose, at a temperature of 25-40 ° C, preferably 30-40 ° C, and recover the resulting isomaltulose in crystalline form. and known per se. 2. A process according to claim 1, characterized in that the sucrose solution, which has a concentration of 40-75% by weight, preferably 45-60% by weight, is divided into two parts, whereby one portion is passed over one part. with immobilized, dead cells of microorganisms forming sucrose isomaltulose filled reactor at 25-40 ° C, preferably 30-40 ° C, so that 80-90% of sucrose is reacted, mixing the second portion of sucrose solution with mother liquor from a prior isomaltulocrystallization, this solution passes over a second one with immobilized, dead cells of microorganisms which form isomaltulose from sucrose, filled reactor at 25-40 ° C, preferably 30-40 ° C, so that the sucrose is reacted almost completely, crystalline form obtained from this second solution part in crystalline form in a manner known per se, dissolves the crystals in the reacted first solution part, crystallizes the solution and separates the resulting isomaltulose crystals, and mixes The mother liquor from the reacted first solution part - as mother liquor from a previous isomaltulose crystallization - with the second part of the sucrose solution. il