KR100964091B1 - 대두 올리고당을 이용한 타가토스의 제조 방법 - Google Patents
대두 올리고당을 이용한 타가토스의 제조 방법 Download PDFInfo
- Publication number
- KR100964091B1 KR100964091B1 KR1020080008717A KR20080008717A KR100964091B1 KR 100964091 B1 KR100964091 B1 KR 100964091B1 KR 1020080008717 A KR1020080008717 A KR 1020080008717A KR 20080008717 A KR20080008717 A KR 20080008717A KR 100964091 B1 KR100964091 B1 KR 100964091B1
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- KR
- South Korea
- Prior art keywords
- galactose
- tagatose
- sucrose
- soy
- sugar
- Prior art date
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- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 title claims abstract description 85
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- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 2
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H1/00—Processes for the preparation of sugar derivatives
- C07H1/06—Separation; Purification
- C07H1/08—Separation; Purification from natural products
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
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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
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- 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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- C12Y302/01022—Alpha-galactosidase (3.2.1.22)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y503/00—Intramolecular oxidoreductases (5.3)
- C12Y503/01—Intramolecular oxidoreductases (5.3) interconverting aldoses and ketoses (5.3.1)
- C12Y503/01003—Arabinose isomerase (5.3.1.3)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/634—Tagatose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/28—Hydrolysis, degree of hydrolysis
Abstract
Description
탄수화물명 | 당원수 | 갈락토스 함량 | 구성단위의 당 함량 몰비 |
라피노오스 | 3당 | 33.3 | Suc : D-Gal = 1:1 |
스타키오스 | 4당 | 50 | Suc : D-Gal = 1:2 |
수크로오스 | 2당 | 0 | - |
당 | 체류시간 [분] | 조성물 [건조 고형 베이스, 중량 %] |
스타키오스 | 12.549 | 51.7 |
라피노오스 | 13.441 | 21.8 |
수크로오스 | 14.384 | 11.9 |
글루코스 | 16.919 | 3.7 |
갈락토스 | 19.783 | 6.3 |
프룩토오스 | 23.206 | 4.6 |
당 | 조성물 [건조 고형 베이스, %] |
스타키오스 | 0 |
라피노오스 | 3.8 |
수크로오스 | 0 |
글루코스 | 28.4 |
갈락토스 | 45 |
프룩토오스 | 22.8 |
알파-갈락토시다아제 | 인버타아제 | |
Aspergillus niger | O | O |
Aspergillus oryzae | O | |
Aspergillus oryzae d- Aspergillusniger | O | |
Mortierelialla vinaceavar. Raffinose utilizer | O | |
Absidia griseola | O | |
Saccharomyces carlsbergensis | O | O |
Saccharomyces cerevisiae d- Guar seed | O | O |
Bacillus subtilis | O | |
Kluyveromyces fragilis | O |
샘플 | 혼합 단당 샘플 수크로오스: 73.93 %, 기타-2: 0.51 % 갈락토스 : 12.62 %, 기타-3: 0.39 % 타가토스 : 12.56 % |
공급하는 시럽의 농도 | Bx. 60 % |
흡착제 | 앰버라이트 (Amberlite CR-1310; Ca-type, New resin) |
컬럼 사이즈 | 20 mm x 1000 mm (314 ml) |
탈착제 | H2O |
공급 부피 | 15 ml |
유속 | 26 ml/min (LV5m/h) |
온도 | 60 ℃ |
Brix: 농도 (g/100g) |
굴절계: RA-50 (Kyoto Electronics) |
단당류 조성물 | HPLC: VP 시리즈(Shimadzu Corp.) |
컬럼 | TSK-GEL SCX-Ca (6.0 x L150 x 5 cloumn) |
탈착제 | H2O |
유속 | 0.8 ml/min |
공급 부피 | 10 μl |
온도 | 70 ℃ |
농도 측정 기기 | 서로 다른 굴절 인덱스 미터(Index meter) |
조건 | 3상 분리 | |||
공급 시럽의 농도 | Bx 60 | |||
목표 순도 | 타가토스 순도: 90 % 이상 | |||
결과 | 케이스 6 | 케이스 7 | 케이스 8 | 케이스 9 |
조건 | 케이스 6 | 케이스 7 | 케이스 8 | 케이스 9 |
유속(L/L-R/hr) | 0.0464 | 0.0469 | 0.0469 | 0.0446 |
탈착제/공급 부피율 | 4.93 | 4.91 | 5.31 | 5.13 |
타가토스 순도 (%) | 95.2 | 93.6 | 96.0 | 97.2 |
타가토스 회수율(%) | 87.8 | 91.1 | 81.7 | 93.0 |
갈락토스 순도 (%) | 74.3 | 76.3 | 63.7 | 77.8 |
갈락토스 회수율(%) | 88.5 | 86.0 | 98.3 | 92.7 |
분류 | 당 조성물 | ||||
수크로오스 | 글루코스 | 갈락토스 | 프룩토오스 | 타가토스 | |
(g/L) | (g/L) | (g/L) | (g/L) | (g/L) | |
(a) 대조군 | 0 | 0 | 13.4 | 0 | 5.9 |
(b) 조건 1 | 54.7 | 21.3 | 13.5 | 0 | 6.0 |
(c) 조건 2 | 0 | 60.4 | 13.7 | 37.2 | 6.0 |
Claims (17)
- a. 대두 유청 부산물로부터 대두 올리고당을 분리하는 단계;b. 상기 대두 올리고당을 인버타아제를 포함하지 않는 알파-갈락토시다아제(inveratase free α-galactosidase)로 가수분해하는 단계;c. 상기 가수분해된 당액을 아라비노스 이성화효소로 이성질화시켜 수크로오스, 갈락토스 및 타가토스를 주성분으로 하는 혼합당으로 구성된 이성화 산출물을 수득하는 단계; 및d. 상기 이성화 반응액을 단일 크로마토그래피를 이용하여 분리하는 단계;를 포함하는 것을 특징으로 하는 타가토스의 제조 방법.
- 제1항에 있어서,상기 b) 단계 후 가수분해된 대두 올리고당으로부터 수크로오스 결정화 공정을 통해 수크로오스량이 감소된 당액을 수득하는 단계를 더 수행하는 것을 특징으로 하는 방법.
- 제1항 또는 제 2항에 있어서,상기 d) 단계 후 미반응 갈락토오스를 공정 중에서 재순환시키는 단계를 더 수행하는 것을 특징으로 하는 방법.
- 제3항에 있어서,상기 미반응 갈락토오스는 크로마토그래피에 의해 분리되어 단계 b) 또는 단계 c)로 재순환시키는 것을 특징으로 하는 방법.
- 제1항에 있어서,상기 대두 유청 부산물은 한외여과(ultrafiltraion) 또는 정밀여과(microfiltration)로 전처리되는 것을 특징으로 하는 방법.
- 제1항에 있어서,상기 대두 올리고당은 농도 10 ~ 50%인 것을 특징으로 하는 방법.
- 제1항에 있어서,상기 가수분해는 40℃ ~ 80℃에서 수행되는 것을 특징으로 하는 방법.
- 제1항에 있어서,상기 알파-갈락토시다아제는 모티에렐라 비나세애 라피노세우틸라이저 ATCC 20034(Mortierella vinaceae var . rafinoseutilizer ATCC 20034) 또는 앱시디아 그리세올라 ATCC 20431(Absidia griseola ATCC 20431)로부터 유래된 것을 특징으로 하는 방법.
- 제1항에 있어서,상기 알파-갈락토시다아제는 수크로오스와 갈락토오스 사이의 알파-1,4 결합을 선택적으로 절단하는 것을 특징으로 하는 방법.
- 제1항에 있어서,단계 b)의 가수분해에 의해 수크로오스 및 갈락토오스가 수득되는 것을 특징으로 하는 방법.
- 제1항에 있어서,상기 아라비노스 이성화효소는 호열성 써모토가 네아폴리타나 DSM 5068 (Thermotoga neapolitana DSM 5068) 유래인 것을 특징으로 하는 방법.
- 제1항에 있어서,상기 이성화 반응액은 수크로오스, 갈락토오스 및 타가토스가 전체의 90% 이상인 것을 특징으로 하는 방법.
- 삭제
- 제1항에 있어서,단계 d)의 단일 크로마토그래피는 Ca 잔기를 가진 수지를 이용하는 것을 특징으로 하는 방법.
- 제1항에 있어서,단계 b) 내지 c)의 반응이 하나의 반응기에서 동시에 수행되는 것을 특징으로 하는 방법.
- 삭제
- 삭제
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KR1020080008717A KR100964091B1 (ko) | 2008-01-28 | 2008-01-28 | 대두 올리고당을 이용한 타가토스의 제조 방법 |
BRPI0906570A BRPI0906570B1 (pt) | 2008-01-28 | 2009-01-28 | método de produção de tagatose usando oligossacarídeos da soja |
RU2010131456/04A RU2451688C2 (ru) | 2008-01-28 | 2009-01-28 | Способ получения тагатозы с использованием олигосахарида сои |
US12/812,567 US8377658B2 (en) | 2008-01-28 | 2009-01-28 | Process for manufacturing tagatose using soy oligosaccharide |
PCT/KR2009/000392 WO2009096693A2 (ko) | 2008-01-28 | 2009-01-28 | 대두 올리고당을 이용한 타가토스의 제조 방법 |
ES09705280.7T ES2621174T3 (es) | 2008-01-28 | 2009-01-28 | Proceso de fabricación de tagatosa usando oligosacárido de soja |
CN2009801033832A CN101925609B (zh) | 2008-01-28 | 2009-01-28 | 使用大豆寡糖生产塔格糖的方法 |
EP09705280.7A EP2264041B1 (en) | 2008-01-28 | 2009-01-28 | Process for manufacturing tagatose using soy oligosaccharide |
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US11408017B2 (en) | 2017-03-31 | 2022-08-09 | Cj Cheiljedang Corporation | Composition for producing tagatose and method of producing tagatose using the same |
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US11795444B2 (en) | 2017-03-31 | 2023-10-24 | Cj Cheiljedang Corporation | Composition for producing tagatose and method of producing tagatose using the same |
WO2018182355A1 (ko) | 2017-03-31 | 2018-10-04 | 씨제이제일제당(주) | 타가토스 생산용 조성물 및 이를 이용한 타가토스 제조방법 |
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Also Published As
Publication number | Publication date |
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EP2264041B1 (en) | 2017-03-01 |
CN101925609B (zh) | 2013-12-18 |
CN101925609A (zh) | 2010-12-22 |
BRPI0906570A2 (pt) | 2015-07-07 |
RU2010131456A (ru) | 2012-03-10 |
KR20090082774A (ko) | 2009-07-31 |
RU2451688C2 (ru) | 2012-05-27 |
BRPI0906570B1 (pt) | 2016-09-13 |
EP2264041A2 (en) | 2010-12-22 |
US8377658B2 (en) | 2013-02-19 |
WO2009096693A3 (ko) | 2009-10-29 |
US20100285539A1 (en) | 2010-11-11 |
WO2009096693A2 (ko) | 2009-08-06 |
EP2264041A4 (en) | 2012-11-28 |
ES2621174T3 (es) | 2017-07-03 |
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