WO2016152819A1 - アルロース含有甘味料組成物の製造方法 - Google Patents
アルロース含有甘味料組成物の製造方法 Download PDFInfo
- Publication number
- WO2016152819A1 WO2016152819A1 PCT/JP2016/058876 JP2016058876W WO2016152819A1 WO 2016152819 A1 WO2016152819 A1 WO 2016152819A1 JP 2016058876 W JP2016058876 W JP 2016058876W WO 2016152819 A1 WO2016152819 A1 WO 2016152819A1
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- WIPO (PCT)
- Prior art keywords
- allulose
- glucose
- immobilized
- fructose
- epimerase
- Prior art date
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- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 title claims abstract description 169
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 111
- 239000008103 glucose Substances 0.000 claims abstract description 109
- 108700040099 Xylose isomerases Proteins 0.000 claims abstract description 87
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 68
- 229930091371 Fructose Natural products 0.000 claims abstract description 66
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- 230000000694 effects Effects 0.000 claims abstract description 63
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 39
- 235000000346 sugar Nutrition 0.000 claims description 24
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- 230000003100 immobilizing effect Effects 0.000 abstract description 7
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- 102000004879 Racemases and epimerases Human genes 0.000 description 67
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- 239000000243 solution Substances 0.000 description 54
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 40
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- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 19
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
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- 208000008589 Obesity Diseases 0.000 description 3
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- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000005909 Kieselgur Substances 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 208000001145 Metabolic Syndrome Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 102000016943 Muramidase Human genes 0.000 description 2
- 108010014251 Muramidase Proteins 0.000 description 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 2
- 206010033307 Overweight Diseases 0.000 description 2
- 229920002873 Polyethylenimine Polymers 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 239000004372 Polyvinyl alcohol Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 2
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
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- 230000003301 hydrolyzing effect Effects 0.000 description 2
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- 201000001421 hyperglycemia Diseases 0.000 description 2
- CYPPCCJJKNISFK-UHFFFAOYSA-J kaolinite Chemical compound [OH-].[OH-].[OH-].[OH-].[Al+3].[Al+3].[O-][Si](=O)O[Si]([O-])=O CYPPCCJJKNISFK-UHFFFAOYSA-J 0.000 description 2
- 229910052622 kaolinite Inorganic materials 0.000 description 2
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- 229920002451 polyvinyl alcohol Polymers 0.000 description 2
- 239000005373 porous glass Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N pyridine Substances C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000741 silica gel Substances 0.000 description 2
- 229910002027 silica gel Inorganic materials 0.000 description 2
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000589158 Agrobacterium Species 0.000 description 1
- 241000589155 Agrobacterium tumefaciens Species 0.000 description 1
- 101001008613 Arthrobacter globiformis Ketose 3-epimerase Proteins 0.000 description 1
- 241000193749 Bacillus coagulans Species 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- WQZGKKKJIJFFOK-IVMDWMLBSA-N D-allopyranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@H](O)[C@@H]1O WQZGKKKJIJFFOK-IVMDWMLBSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 102000004195 Isomerases Human genes 0.000 description 1
- 108090000769 Isomerases Proteins 0.000 description 1
- 241000192031 Ruminococcus Species 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- 241001312733 Streptomyces griseofuscus Species 0.000 description 1
- 241001468239 Streptomyces murinus Species 0.000 description 1
- 241001246487 [Clostridium] bolteae Species 0.000 description 1
- 241000193453 [Clostridium] cellulolyticum Species 0.000 description 1
- 241001147801 [Clostridium] scindens Species 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
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- 229940054340 bacillus coagulans Drugs 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
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- 235000014103 egg white Nutrition 0.000 description 1
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Images
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
- 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
-
- 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
-
- 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
-
- 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
- C07H3/02—Monosaccharides
-
- 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
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
- C12N11/08—Enzymes or microbial cells immobilised on or in an organic carrier the carrier being a synthetic polymer
- C12N11/082—Enzymes or microbial cells immobilised on or in an organic carrier the carrier being a synthetic polymer obtained by reactions only involving carbon-to-carbon unsaturated bonds
-
- 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.)
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y501/00—Racemaces and epimerases (5.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y501/00—Racemaces and epimerases (5.1)
- C12Y501/03—Racemaces and epimerases (5.1) acting on carbohydrates and derivatives (5.1.3)
-
- 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)
- C12Y503/01005—Xylose isomerase (5.3.1.5)
-
- 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)
- C12Y503/01018—Glucose isomerase (5.3.1.18)
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
- C13K13/00—Sugars not otherwise provided for in this class
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for producing a sweetener composition enzymatically containing glucose, fructose and allulose using glucose as a raw material. More specifically, the present invention efficiently produces a sweetener composition containing glucose, fructose and allulose and having a high ratio of allulose using glucose isomerase and allulose epimerase using glucose as a raw material. Regarding the method.
- Isomerized sugar is a sweetener mainly composed of glucose and fructose, which is produced by hydrolyzing gelatinized starch with an enzyme to produce a glucose solution and reacting this with glucose isomerase (isomerization reaction).
- the isomerization reaction by glucose isomerase is an equilibrium reaction, and the ratio of fructose contained in the isomerized sugar is usually 46% to 42%.
- purified fructose one obtained by chromatographically separating the fructose contained in the isomerized sugar and increasing the purity to about 95%) may be added.
- the fructose contained in the isomerized sugar after the addition is usually about 55%.
- Isomerized sugar is widely used as a sweetener in soft drinks and other beverages because of its low production cost. For example, approximately 1 million tons per year is consumed in Japan and approximately 8 million tons is consumed annually in the United States. However, on the other hand, isomerized sugar is suspected as a cause of hyperglycemia, overweight (obesity), metabolic syndrome and the like in developed countries such as Japan and the United States (Non-patent Document 1). This is because the metabolism of fructose in the liver facilitates lipogenesis compared to glucose, and easily induces hyperlipidemia and obesity.
- Patent Document 1 allulose produced by reacting fructose with D-ketohexose 3-epimerase
- Patent Document 2 is a kind of rare sugar called psicose, and its energy value is zero
- Non-Patent Document 3 The usefulness of postprandial blood glucose elevation inhibitory effect (Non-patent document 3), anti-obesity effect (Non-patent document 4), etc. has been reported, and has attracted attention as a lifestyle-related disease prevention material. Therefore, a sweetener composition using a combination of allulose and isomerized sugar is expected to reduce the risk of the isomerized sugar described above.
- fructose purified by chromatographic separation from isomerized sugar in advance is used as a starting material, the production process is complicated, and raw material costs, reaction costs, and plant operation costs are high. Efficient industrial production was difficult.
- Non-Patent Document 5 and Patent Document 2 include a non-immobilized glucose isomerase, an immobilized glucose isomerase or an immobilized glucose isomerase cell, an immobilized D-ketohexose-3 epimerase or a non-immobilized glucose solution. It is disclosed that a sweetener containing glucose, fructose and allulose can be produced by allowing immobilized D-ketohexose 3-epimerase to act simultaneously or sequentially.
- batch production disclosed in Non-Patent Document 5 and Patent Document 2 can increase the content ratio of allulose, there is a disadvantage that the content ratio of allulose is low in continuous production.
- Patent Document 3 psicose is produced from glucose using an immobilized enzyme in which a recombinant microorganism having psicose epimerase activity derived from Agrobacterium umefaciens is immobilized on alginic acid and immobilized glucose isomerase.
- a method is disclosed.
- the glucose concentration and the reaction temperature are only studied as control factors for increasing the content of psicose, and other control factors are not studied.
- recombinant glucose isomerase and recombinant microorganisms having psicose epimerase activity immobilized on alginate are used by being packed in separate columns. Since the physical properties are different from each other, this reflects that it is difficult to use both enzymes uniformly packed in the same column, and that it is difficult to control the enzyme reaction when packed in the same column.
- the present inventors have found that allulose inhibits the isomerization reaction of glucose to fructose by glucose isomerase, and glucose isomerase and allulose epimerase are allowed to act on glucose so that the content ratio of allulose is high. In order to obtain a sweetener composition, it is important to minimize the effects of the inhibition.
- the present invention provides a method for producing a sweetener composition containing glucose, fructose and allulose by allowing glucose isomerase and allulose epimerase to act on glucose. It aims at providing the technique which raises the content rate of allulose.
- the inventors of the present invention made extensive studies to solve the above-mentioned problems.
- glucose isomerase and allulose epimerase were immobilized, and the activity ratio of immobilized glucose isomerase and immobilized allulose epimerase was 1.49: 1-5.
- a sweetener composition containing glucose, fructose and allulose and having a high content of allulose can be continuously and efficiently added. It was found that it can be manufactured.
- the space velocity of the glucose solution passing through the column to 0.2 to 1.0, the content ratio of allulose in the sweetener composition can be improved more efficiently. Found to get.
- the present invention has been completed by further studies based on these findings.
- this invention provides the invention of the aspect hung up below.
- Item 1 A process for producing a sweetener composition comprising glucose, fructose and allulose, 1) Step A for preparing a column packed so that the activity ratio of immobilized glucose isomerase and immobilized allulose epimerase is 1.49: 1 to 5.61: 1. 2) Step B in which an enzyme reaction is conducted by passing a glucose solution through the column; and 3) Step C in which the effluent of the column is collected.
- a process for producing a sweetener composition comprising: Item 2.
- Item 2. The production method according to Item 1, wherein in step B, the glucose solution is passed at a space velocity of 0.2 to 1.0.
- Item 3. Item 3.
- the specific activity of the immobilized allulose epimerase is 20 U / ml or more, 4.
- Item 5. The production method according to any one of Items 1 to 4, wherein the immobilized carrier of immobilized allulo-epimerase is a polystyrene-based weakly basic anion exchange resin.
- a separation step of separating the effluent obtained in step C into a fraction containing a mixture of glucose and fructose and a fraction containing allulose; and a fraction containing allulose obtained in the separation step A mixing step of mixing the effluent obtained in step C and Item 7.
- a method of simultaneously producing an isomerized sugar product and an allulose product A first step for carrying out the production method according to any one of Items 1 to 6, and a fraction containing a mixture of glucose and fructose, and a fraction containing allulose from the sweetener composition obtained in the first step
- a second step of performing a separation process, Manufacturing method A second step of performing a separation process, Manufacturing method.
- a sweetener composition containing glucose, fructose and allulose and having a high content of allulose by a simple method of passing a glucose solution through a predetermined column.
- a sweetener composition having an allulose content ratio of about 13% or more can be produced efficiently, so that lifestyle-related diseases that promote effects such as zero calories, postprandial blood glucose rise suppression, and anti-obesity It also becomes possible to provide a sweetener composition that can be a preventive material at a low cost.
- a sweetener composition having a content ratio of glucose, fructose, and allulose of 50:37:13 to 43:42:15 can be obtained. It is also possible to obtain an existing isomerized sugar product and a high-purity allulose product at the same time by a simple technique of subjecting to a fraction containing glucose and fructose and an fraction containing allulose.
- the production method of the present invention can be performed by a simple technique of passing a glucose solution through a column packed with an immobilized enzyme, and the existing isomerized sugar equipment can be diverted as it is, so the burden of equipment investment is There is also an advantage that it is extremely small.
- the production method of the present invention is a method for producing a sweetener composition containing glucose, fructose and allulose.
- the enzyme activity ratio of immobilized glucose isomerase and immobilized allulose epimerase is 1.49: 1 to 5.
- Step A for preparing a column packed to be 61: 1 2)
- Step B for carrying out an enzymatic reaction by passing a glucose solution through the column and
- Glucose, fructose and allulose from the effluent of the column Including a step C of collecting a fraction containing
- the manufacturing method of this invention is explained in full detail.
- enzyme activity (U) of glucose isomerase is defined as a unit of enzyme force that reacts at a reaction temperature of 55 ° C. using glucose as a substrate to produce 1 ⁇ mol of fructose per minute. Specifically, 2500 ⁇ l of 0.2 M glucose solution dissolved in 50 mM phosphate buffer (pH 8.0) containing 2 mM magnesium sulfate, 50 mM phosphate buffer (pH 8.0) containing 2 mM magnesium sulfate. 2167 ⁇ l and glucose isomerase 333 ⁇ l are put into a test tube with a screw cap, immersed in a warm water bath and reacted at 55 ° C. for 15 minutes.
- a 5% by mass hydrochloric acid aqueous solution is added to adjust the pH to 3.0 to 2.5 to inactivate the enzyme, desalting with an ion exchange resin, filtration through a filter, and HPLC analysis.
- the enzyme activity is calculated using the peak area ratio of the generated fructose.
- enzyme activity (U) of allulose epimerase is defined as a unit of enzyme force that reacts at a reaction temperature of 55 ° C. using allulose as a substrate to produce 1 ⁇ mol fructose per minute.
- the specific measurement procedure is the same as that of the enzyme activity of glucose isomerase described above except that the substrate is allulose.
- “specific activity of immobilized glucose isomerase (U / ml)” is a value measured according to the method for measuring the maximum activity described in “Japanese Industrial Standard Industrial Glucose Isomerase K7002-1988”. . Specifically, a 45% by mass glucose solution adjusted to pH 7.8-8.0 by adding 2 mM magnesium sulfate and sodium carbonate is prepared. Weigh 30 ml of immobilized glucose isomerase swollen at 4 ° C. all day and night, add 100 ml of the glucose solution to this, soak in a warm water bath, depressurize while keeping at 50 ° C., and degas for 30 minutes or more.
- the glucose solution is passed in a downward flow at a jacket temperature of 55 ° C. using a feed pump.
- the effluent is collected, and a portion thereof is desalted with an ion exchange resin, filtered, and analyzed by HPLC, and the isomerization rate is determined from the peak area ratio of the produced fructose.
- the flow rate is set so that the isomerization rate falls within the range of 0.39 to 0.44.
- the specific activity of the immobilized glucose isomerase is determined by the following formula.
- E (FS / W) 0.50ln (0.50 / 0.50-X)
- E Specific activity (U / ml)
- F Flow rate (ml / min)
- S Glucose concentration in glucose solution ( ⁇ mol / ml)
- W Volume of immobilized glucose isomerase (ml)
- X Isomerization rate
- the “specific activity (U / ml) of immobilized allulose epimerase” is measured according to the above-described method for measuring the enzyme activity of immobilized glucose isomerase except that fructose is used instead of glucose. Value. Specifically, a 45 mass% fructose solution adjusted to pH 7.8-8.0 by adding 2 mM magnesium sulfate and sodium carbonate is prepared. 30 ml of immobilized allulose epimerase swollen overnight at 4 ° C. is weighed, 100 ml of the fructose solution is added thereto, and the mixture is immersed in a warm water bath and kept at 50 ° C., and depressurized for 30 minutes or more.
- the fructose solution is passed in a downward flow using a liquid feed pump at a jacket temperature of 55 ° C.
- the effluent is collected, a portion thereof is desalted with an ion exchange resin, filtered, and analyzed by HPLC.
- the isomerization rate is determined from the peak area ratio of the produced allulose. At this time, the flow rate is set so that the isomerization rate falls within the range of 0.21 to 0.24. Then, the specific activity of the immobilized allulose epimerase is determined by the following formula.
- E (FS / W) 0.27 ln (0.27 / 0.27 ⁇ X)
- E Specific activity (U / ml)
- F Flow rate (ml / min)
- S Fructose concentration in the fructose solution ( ⁇ mol / ml)
- W Volume of immobilized allulose epimerase (ml)
- X Isomerization rate
- the content ratio of each saccharide (glucose, fructose, allulose) in the sweetener composition is the ratio (%) of the mass occupied by each saccharide per total mass (100%) of glucose, fructose, and allulose. ).
- space velocity (SV) is a unit of a velocity at which a solution is passed through a column
- space velocity (SV) liquid passage amount (ml) / column volume (ml) / hour (h ) ”.
- step A a column packed so that the activity ratio of immobilized glucose isomerase and immobilized allulose epimerase is 1.49: 1 to 5.61: 1 is prepared.
- Glucose isomerase is an enzyme that can catalyze the interconversion of D-glucose and D-fructose.
- the origin of the glucose isomerase used in the present invention is not particularly limited, and may be any origin of microorganisms, animals, plants, and the like. Examples of the microorganism derived from glucose isomerase include Bacillus coagulans, Streptomyces griseofuscus, Streptomyces rubinosus, Streptomyces murinus and the like.
- the glucose isomerase used in the present invention may be isolated from the organism or may be a recombinant produced by genetic engineering techniques. Non-immobilized glucose isomerase is commercially available, for example, from Dow Chemical Co., etc. In the present invention, a commercially available glucose isomerase may be immobilized and used.
- the immobilized glucose isomerase a purified product or a crude purified product with immobilized glucose isomerase may be used, or a glucose isomerase-producing microorganism may be immobilized. .
- the carrier for immobilization used for immobilizing glucose isomerase is not particularly limited as long as the enzyme can be immobilized.
- an ion exchange resin polyvinyl alcohol, polypropylene, acrylic, chitosan
- examples include organic polymer carriers such as hydrophobic adsorption resins, chelate resins, and synthetic adsorption resins; and inorganic carriers such as celite, diatomaceous earth, kaolinite, silica gel, molecular sieves, porous glass, activated carbon, and ceramics.
- a quaternized pyridine compound for example, trade name DAC manufactured by Denki Kagaku Kogyo Co., Ltd.
- an alginate can be used as an immobilization carrier.
- These immobilization carriers may be used alone or in combination of two or more.
- these carriers for immobilization from the viewpoint of maintaining the activity of glucose isomerase by immobilization, low cost, low pressure loss and easy handling, preferably ion exchange resins, more preferably weakly basic anion exchange resins, Preferably, a polystyrene-based weakly basic anion exchange resin is used.
- Immobilized glucose isomerase can be obtained by immobilizing glucose isomerase or a microorganism producing the same on an immobilization carrier by a known technique.
- immobilization of glucose isomerase using an ion exchange resin as an immobilization carrier can be performed according to the following procedure.
- the column was filled with ion exchange resin, washed with 50 mM phosphate buffer (pH 8.0) containing 2 mM magnesium sulfate, and then diluted to a predetermined concentration with 50 mM phosphate buffer (pH 8.0) containing 2 mM magnesium sulfate.
- the glucose isomerase solution is adsorbed while circulating for about 1 to 16 hours.
- glucose isomerase is washed with 50 mM phosphate buffer (pH 8.0) containing 2 mM magnesium sulfate to obtain immobilized glucose isomerase.
- phosphate buffer pH 8.0
- it may be cross-linked with glutaraldehyde, polyethyleneimine or the like, if necessary, to strengthen immobilization of glucose isomerase.
- the specific activity of the immobilized glucose isomerase may be appropriately set within a range that satisfies the ratio of the enzyme activity of the immobilized glucose isomerase and the immobilized allulose epimerase described later.
- it is 100 U / ml or more, preferably 100 to 150 U / ml, more preferably 100 to 200 U / ml.
- the specific activity of the immobilized glucose isomerase satisfies the above-mentioned range, and further, the space velocity at the time of passing the glucose solution in step B is set to the range described later, whereby the allulose in the sweetener composition to be produced Is 13% or more, and a sweetener composition having a glucose, fructose, and allulose content ratio of 50:37:13 to 43:42:15 can be efficiently produced.
- Allulose epimerase is an enzyme that can catalyze the interconversion of D-fructose and allulose.
- the origin of the allulose epimerase used in the present invention is not particularly limited, and any origin of microorganisms, animals, plants and the like may be used.
- allulose epimerase is produced by Arthrobacter globebiformis strain M30 (Accession No. NITE BP-1111), and in the present invention, allulose epimerase derived from the microorganism can be used.
- microorganisms derived from allulose epimerase include Pseudomonus cichorii, Agrobacterium tumefaciens, Clostridium sp, Clostridium scindens, Clostridium bolteae, Ruminococcus sp, Clostridium cellulolyticum and the like.
- the allulose epimerase used in the present invention may be isolated from the organism or may be a recombinant produced by genetic engineering techniques.
- immobilized allulose epimerase a purified product or a crudely purified product of immobilized allulose epimerase may be used, or a microorganism that produces allulose epimerase is used. May be.
- the carrier for immobilization used for immobilizing allulose epimerase is not particularly limited as long as the enzyme can be immobilized.
- ion exchange resin polyvinyl alcohol, polypropylene, acrylic, chitosan Organic polymer carriers such as hydrophobic adsorption resin, chelate resin, synthetic adsorption resin; inorganic carriers such as celite, diatomaceous earth, kaolinite, silica gel, molecular sieves, porous glass, activated carbon and ceramics.
- a quaternized pyridine compound for example, trade name DAC manufactured by Denki Kagaku Kogyo Co., Ltd.
- an alginate can be used as an immobilized carrier.
- These immobilization carriers may be used alone or in combination of two or more.
- these carriers for immobilization from the viewpoint of maintaining the activity of allulose epimerase by immobilization, low cost and low pressure loss and easy handling, preferably ion exchange resins, more preferably weakly basic anion exchange resins, More preferably, a weakly basic anion exchange resin based on polystyrene divinylbenzene is used.
- the ion exchange group of the weakly basic anion exchange resin include a tertiary amine.
- Immobilized allulose epimerase can be obtained by immobilizing allulose epimerase or a microorganism that produces it on a carrier for immobilization by a known technique.
- immobilization of allulose epimerase derived from Arthrobacter globiformis using an ion exchange resin as a carrier for immobilization can be performed according to the following procedure. First, Arthrobacter globiformis is inoculated into a minimal salt medium (MSM medium) containing 0.5% D-allulose and cultured. The cells are collected from the obtained culture broth by centrifugation and washed with 50 mM phosphate buffer (pH 8.0).
- MSM medium minimal salt medium
- the washed cells are suspended in 50 mM phosphate buffer (pH 8.0), and about 10% by weight of lysozyme per wet cell weight and about 5% by weight of sodium chloride per wet cell weight are added thereto,
- the enzyme is extracted at a temperature of 37 ° C. for about 120 minutes. Thereafter, heating is further performed at 55 ° C. for about 15 minutes to inactivate the non-heat-resistant enzyme, and the centrifuged supernatant is recovered to obtain a crude enzyme solution.
- the column was filled with an ion exchange resin, washed with 50 mM phosphate buffer (pH 8.0) containing 2 mM magnesium sulfate, and then diluted with 50 mM phosphate buffer (pH 8.0) containing 2 mM magnesium sulfate.
- the crude enzyme solution is passed through the ion exchange resin while circulating for about 1 to 16 hours to adsorb the enzyme.
- it is washed with a 50 mM phosphate buffer (pH 8.0) containing 2 mM magnesium sulfate to obtain immobilized allulose epimerase.
- it may be cross-linked with glutaraldehyde, polyethyleneimine or the like to strengthen immobilization of allulose epimerase.
- the specific activity of the immobilized allulose epimerase may be appropriately set within a range that satisfies the enzyme activity ratio of the immobilized glucose isomerase and the immobilized allulose epimerase described later. From the viewpoint of further improving the content ratio, the amount is 20 U / ml or more, preferably 20 to 150 U / ml, more preferably 25 to 80 U / ml.
- the specific activity of the immobilized allulose epimerase satisfies the above-described range, and further, by setting the space velocity at the time of passing the glucose solution in Step B to the range described later, in the sweetener composition to be produced It becomes possible to efficiently produce a sweetener composition in which the content ratio of allulose is 13% or more and the content ratio of glucose, fructose and allulose is 50:37:13 to 43:42:15.
- glucose isomerase and allulose epimerase may be immobilized on different immobilization carriers, and the immobilized glucose isomerase and immobilized allulose epimerase may be mixed and packed in the same column. Both glucose isomerase and allulose epimerase may be immobilized on the same immobilization carrier, and this may be packed in a column.
- the activity ratio of immobilized glucose isomerase: immobilized allulose epimerase is 1.49: 1 to 5.61: 1. Then, both immobilized enzymes are packed in the same column.
- immobilized glucose isomerase and the immobilized allulose epimerase in such a ratio, a sweetener composition having a high allulose content can be efficiently produced.
- the activity ratio between the immobilized glucose isomerase and the immobilized allulose epimerase is out of the above range, the content ratio of allulose in the sweetener composition to be produced is decreased. It is necessary to extremely reduce the space velocity of the sweetener composition, and a sweetener composition having a high allulose content cannot be efficiently produced.
- the activity ratio of immobilized glucose isomerase: immobilized allulose epimerase is preferably 2.94: 1 to 3.74: 1. Is mentioned.
- step B a glucose solution is passed through the column to perform an enzyme reaction.
- a glucose solution By passing a glucose solution through the column, a part of glucose is reversibly converted to fructose by the action of glucose isomerase, and a part of the generated fructose is further converted to allulose by the action of allose epimerase. Reversibly converted.
- the enzymatic reaction by glucose isomerase and allulose epimerase proceeds reversibly and continuously in one column, so that a sweetener containing glucose, fructose and allulose can be efficiently produced. it can.
- the glucose solution is a solution in which glucose as a substrate is dissolved in water.
- the origin of glucose used in the glucose solution is not particularly limited, and examples thereof include glucose obtained by hydrolyzing and purifying starch with an enzyme.
- the glucose concentration of the glucose solution may be appropriately set according to the sugar concentration or the like to be provided in the manufactured sweetener composition, but it is said that the sweetener composition having a high allulose content is efficiently produced.
- the Brix concentration is usually 30 to 50%, preferably 35 to 45%.
- the glucose solution may contain a water-soluble magnesium salt.
- a water-soluble magnesium salt By including a water-soluble magnesium salt in this manner, allulose epimerase can be stabilized.
- the water-soluble magnesium salt added to the glucose solution is not particularly limited as long as it is acceptable for food production, and examples thereof include magnesium sulfate and magnesium chloride. These water-soluble magnesium salts may be used singly or in combination of two or more.
- the content of the water-soluble magnesium salt in the glucose solution is not particularly limited, and examples thereof include 1 to 5 mM, preferably 1.5 to 2.5 mM.
- the pH of the glucose solution may be appropriately set within a range in which the immobilized glucose isomerase and the immobilized allulose epimerase can act, but usually 7.0 to 8.5, preferably 7.8 to 8.0. It is done.
- the pH of the glucose solution can be adjusted using a known pH adjusting agent.
- the conditions for passing the glucose solution through the column may be appropriately adjusted according to the specific activity of the immobilized enzyme packed in the column, the content ratio of allulose to be provided in the sweetener composition to be produced, and the like.
- the space velocity (SV) of the glucose solution to be passed is preferably 0.2 to 1.0, preferably 0.3 to 0.5.
- the sweetener composition produced by the specific activities of immobilized glucose isomerase and immobilized allulose epimerase satisfying the above-mentioned range, and the space velocity (SV) of the glucose solution to be passed satisfies the above-mentioned range.
- a sweetener composition in which the content ratio of fructose in the product is 37% or more and the content ratio of allulose is 13% or more, and the content ratio of glucose, fructose and allulose is 50:37:13 to 43:42:15 Can be manufactured.
- the content ratio of fructose in the sweetener composition to be produced is less than 37%, unlike the composition ratio of existing isomerized sugar products, it cannot be used as an isomerized sugar product as it is, and further separation processing is required. May be.
- the content ratio of allulose in the sweetener composition to be produced is less than 13%, the added value of the sweetener composition in which the composition ratio of glucose and fructose is produced is reduced. May be required.
- the space velocity is set higher than the above range, the production amount per unit time increases, but if the space velocity is too high, the fructose and allulose content ratio tends to decrease.
- the space velocity is set lower than the above-described range, the production amount per unit time decreases and the production efficiency tends to decrease. That is, in the production method of the present invention, by controlling the space velocity of the glucose solution flowing through the column within the above range, the produced sweetener composition can be used as an isomerized sugar product as it is. Highly valuable allulose can be efficiently contained at a high content, and the production amount per unit time can be further increased.
- the temperature condition for passing the glucose solution through the column may be set as appropriate as long as the immobilized enzyme packed in the column can act.
- the temperature in the column may be 45 to A temperature of 65 ° C., preferably 55 to 60 ° C. may be mentioned.
- the temperature in the column can be adjusted by, for example, a method of heating the column using a heat insulation jacket.
- step C and subsequent step C the effluent of the column is collected.
- the effluent thus recovered contains glucose, fructose and allulose and can be used as it is as a sweetener composition.
- the content ratio of allulose in the effluent is 13 to 15%, the effluent is a low-calorie sweetener composition that has a low risk of inducing hyperglycemia, overweight (obesity), metabolic syndrome, and the like. It can be used as it is.
- the effluent collected in step C may be concentrated as necessary to increase the concentration of carbohydrates contained.
- the fraction containing the mixture of glucose and fructose and the fraction containing allulose can also be fractionated by subjecting the effluent collected in step C to separation treatment such as simulated moving bed chromatography.
- the fraction containing allulose obtained in this way has an allulose purity of 90% or more, and can be used as a material for preventing lifestyle habits such as zero calories, postprandial blood glucose rise suppression, and anti-obesity.
- a sweetener composition having a further increased allulose content ratio can be obtained.
- the sweetener composition having an increased allulose content ratio can be used as a sweetener having a low calorie and an enhanced function of allulose.
- specific activity ratio (I: E) means “specific activity of immobilized glucose isomerase: specific activity of immobilized allulose epimerase”.
- activity ratio means “specific activity of immobilized glucose isomerase: specific activity of immobilized allulose epimerase”.
- activity ratio means “activity ratio”, “enzyme activity ratio”, and “enzyme activity ratio” are also synonymous.
- the procedure was as follows. First, 50 ml of ion exchange resin (manufactured by Purolite, trade name: PUROLITE A103S) is packed in a column, washed with 50 mM phosphate buffer (pH 8.0) containing 2 mM magnesium sulfate, and then 4500 U of liquid glucose isomerase ( 500 ml of 2 mM magnesium sulfate-containing 50 mM phosphate buffer (pH 8.0) containing Dow Chemical Co., Ltd. (product name: Spezyme Gifp) was passed through an ion exchange resin while circulating at 4 ° C. for 16 hours, followed by glucose. Isomerase was adsorbed.
- ion exchange resin manufactured by Purolite, trade name: PUROLITE A103S
- Immobilized allulose epimerase was prepared by the following methods (1) to (3).
- the enzyme was adsorbed and washed with 50 mM phosphate buffer (pH 8.0) containing 2 mM magnesium sulfate to obtain immobilized allulose epimerase.
- the specific activity of immobilized allulose epimerase was 29.55 U / ml.
- a commercially available immobilized glucose isomerase prepared in Production Example 1 or an independently prepared immobilized glucose isomerase and an immobilized allulose epimerase were uniformly mixed so as to have the amounts and activity ratios shown in Table 1, and an inner diameter with a jacket A glass column having a length of 32 mm and a length of 300 mm was packed.
- a 35% by mass glucose solution adjusted to pH 7.8-8.0 by adding 2 mM magnesium sulfate and sodium carbonate was prepared.
- the glucose solution was continuously passed through the column in an upward flow while controlling the jacket temperature at 50 ° C. and the space velocity (SV) to be 0.2.
- the effluent was sampled three times at 24-hour intervals, and the space velocity SV was determined from the amount of liquid and the sampling time for each sampling.
- a portion of each collected effluent was desalted with an ion exchange resin, filtered, and then subjected to HPLC (analysis column: MCIGEL CK08EC, manufactured by Mitsubishi Chemical Corporation) analysis to determine the peak area ratio of glucose, fructose and allulose. And the composition ratio of the reaction product was calculated.
- HPLC analysis column: MCIGEL CK08EC, manufactured by Mitsubishi Chemical Corporation
- Table 2 shows the results obtained. As shown in Table 2, the effluent is almost uniform regardless of the sampling time, and the composition ratio (weight ratio) of glucose, fructose and allulose is 43.6: 41.3: 15.1 to 43.4. : 41.5: 15.1.
- immobilized glucose isomerase prepared in Production Example 1 or independently prepared immobilized glucose isomerase and immobilized allulose epimerase were uniformly mixed so as to have the amounts and activity ratios shown in Table 3, and the inner diameter with a jacket A glass column having a length of 32 mm and a length of 300 mm was packed.
- a 35% by mass glucose solution adjusted to pH 7.8-8.0 by adding 2 mM magnesium sulfate and sodium carbonate was prepared.
- the glucose solution was continuously passed through the column in an upward flow while controlling the jacket temperature to be 50 ° C. and the space velocity (SV) to be 0.3 to 0.4.
- the effluent was collected 3 to 4 times at 24 hour intervals, and the space velocity SV was obtained from the amount of liquid and the collection time for each collection.
- a portion of each collected effluent was desalted with an ion exchange resin, filtered, and then subjected to HPLC (analysis column: MCIGEL CK08EC, manufactured by Mitsubishi Chemical Corporation) analysis to determine the peak area ratio of glucose, fructose and allulose. And the composition ratio of the reaction product was calculated.
- Table 4 shows the obtained results. From this result, when the activity ratio of immobilized glucose isomerase and immobilized allulose epimerase packed in the column is in the range of 1.25: 1 to 5.61: 1, the content ratio of allulose in the effluent is 13%. The content ratio of allulose was high. On the other hand, when the activity ratio of immobilized glucose isomerase and immobilized allulose epimerase packed in the column is less than 1.25: 1, or more than 5.61: 1, the content ratio of allulose in the effluent is 13%. It was not reached.
- space velocity SV 0.5 condition
- the following test was performed. That is, in this test, the conditions of an efficient manufacturing method with a high production amount per unit time were verified.
- the immobilized glucose isomerase and the immobilized allulose epimerase prepared in Production Example 1 were uniformly mixed so as to have the amounts and activity ratios shown in Table 5, and packed in a glass column with a jacket inner diameter of 20 mm and a length of 400 mm. did.
- a 35% by mass glucose solution adjusted to pH 7.8-8.0 by adding 2 mM magnesium sulfate and sodium carbonate was prepared.
- the glucose solution was continuously passed through the column in an upward flow while controlling the jacket temperature at 50 ° C. and the space velocity (SV) to be 0.5.
- the effluent was collected 3 to 4 times at 24 hour intervals, and the space velocity SV was obtained from the amount of liquid and the collection time for each collection.
- a portion of each collected effluent was desalted with an ion exchange resin, filtered, and then subjected to HPLC (analysis column: MCIGEL CK08EC, manufactured by Mitsubishi Chemical Corporation), and the peak area ratio of glucose, fructose and allulose And the composition ratio of the reaction product was calculated.
- Table 6 shows the obtained results. From this result, when the activity ratio of immobilized glucose isomerase and immobilized allulose epimerase packed in the column is in the range of 2.94: 1 to 3.74: 1, the space velocity is as high as 0.5. Even in this case, it became clear that an effluent having an allulose content ratio of 13% or more can be stably obtained.
- cation exchange resin trade name: CR1310, manufactured by Organo
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Abstract
Description
項1. グルコース、フラクトース及びアルロースを含む甘味料組成物の製造方法であって、
1)固定化グルコースイソメラーゼ及び固定化アルロースエピメラーゼの活性比率が1.49:1~5.61:1となるように充填したカラムを用意する工程A、
2)グルコース溶液を前記カラムに通液して酵素反応を行う工程B、並びに
3)前記カラムの流出液を採取する工程C、
を含むことを特徴とする、甘味料組成物の製造方法。
項2. 前記工程Bにおいて、空間速度を0.2~1.0に設定してグルコース溶液の通液を行う、項1に記載の製造方法。
項3. 前記固定化グルコースイソメラーゼの比活性が100U/ml以上である、項1又は2に記載の製造方法。
項4. 前記固定化アルロースエピメラーゼの比活性が20U/ml以上である、項1~
3のいずれかに記載の製造方法。
項5. 前記固定化アルロ-スエピメラーゼの固定化担体が、ポリスチレン系の弱塩基性陰イオン交換樹脂である、項1~4のいずれかに記載の製造方法。
項6. 前記グルコース溶液が、更に水溶性マグネシウム塩を含む、項1~5のいずれかに記載の製造方法。
項7. 前記工程Cで得られた流出液を、更にグルコースとフラクトースの混合物を含む画分と、アルロースを含む画分とに別ける分離処理を行う分離工程、及び
前記分離工程で得られたアルロースを含む画分と前記工程Cで得られた流出液を混合する混合工程、
を含む、項1~6のいずれかに記載の製造方法。
項8. 異性化糖製品とアルロース製品を同時に製造する方法であって、
項1~6のいずれかに記載の製造方法を実施する第1工程、並びに
前記第1工程で得られた甘味料組成物を、更にグルコースとフラクトースの混合物を含む画分と、アルロースを含む画分に別ける分離処理を行う第2工程、
を含む、製造方法。
本発明において、「グルコースイソメラーゼの酵素活性(U)」は、グルコースを基質として、反応温度55℃で反応させ、1分間に1μmolのフラクトースを生成する酵素力を1単位としたものである。具体的には、2mMの硫酸マグネシウムを含む50mMのリン酸緩衝液(pH8.0)で溶解した0.2Mのグルコース溶液2500μl、2mMの硫酸マグネシウムを含む50mMのリン酸緩衝液(pH8.0)2167μl及びグルコースイソメラーゼ333μlをスクリューキャップ付きの試験管に投入し、温水浴に浸して55℃で15分間反応させる。5質量%の塩酸水溶液を添加してpH3.0~2.5に調整して酵素を失活させ、イオン交換樹脂による脱塩、フィルターろ過した後、HPLC分析する。生成したフラクトースのピーク面積比を用いて酵素活性を算出する。
E=(FS/W)0.50ln(0.50/0.50-X)
E:比活性(U/ml)
F:流速(ml/min)
S:グルコース溶液におけるグルコース濃度(μmol/ml)
W:固定化グルコースイソメラーゼの容量(ml)
X:異性化率
E=(FS/W)0.27ln(0.27/0.27-X)
E:比活性(U/ml)
F:流速(ml/min)
S:フラクトース溶液におけるフラクトース濃度(μmol/ml)
W:固定化アルロースエピメラーゼの容量(ml)
X:異性化率
工程Aでは、固定化グルコースイソメラーゼ及び固定化アルロースエピメラーゼの活性比率が1.49:1~5.61:1となるように充填したカラムを用意する。
グルコースイソメラーゼとは、D-グルコースとD-フルクトースとの相互変換を触媒し得る酵素である。本発明で使用されるグルコースイソメラーゼの由来については、特に制限されず、微生物、動物及び植物等のいずれの由来であってもよい。グルコースイソメラーゼの由来微生物としては、例えば、Bacillus coagulans、Streptomyces griseofuscus、Streptomyces rubinosus、Streptomyces murinus等が例示される。また、本発明で使用されるグルコースイソメラーゼは、前記生物から単離したものであってもよく、また遺伝子工学的手法によって製造された組み換え体であってもよい。固定化されていないグルコースイソメラーゼは、例えば、ダウ・ケミカル社等から市販されており、本発明では市販品のグルコースイソメラーゼを固定化して使用してもよい。
アルロースエピメラーゼとは、D-フルクトースとアルロースとの相互変換を触媒し得る酵素である。本発明で使用されるアルロースエピメラーゼの由来については、特に制限されず、微生物、動物及び植物等のいずれの由来であってもよい。例えば、アルロースエピメラーゼは、Arthrobacter globiformis M30株(寄託番号NITE BP-1111)によって産生されることが知られており、本発明では、該微生物由来のアルロースエピメラーゼを使用することができる。アルロースエピメラーゼの由来微生物としては、例えば、Pseudomonus cichorii、Agrobacterium tumefaciens、Clostridium sp、Clostridium scindens、Clostridium bolteae、Ruminococcus sp、Clostridium cellulolyticum等が挙げられる。また、本発明で使用されるアルロースエピメラーゼは、前記生物から単離したものであってもよく、また遺伝子工学的手法によって製造された組み換え体であってもよい。
本発明において、グルコースイソメラーゼ及びアルロースエピメラーゼは、それぞれ異なる固定化用担体に固定化され、固定化グルコースイソメラーゼと固定化アルロースエピメラーゼが混合されて同一のカラムに充填されていてもよく、また、同一の固定化用担体にグルコースイソメラーゼ及びアルロースエピメラーゼの双方を固定化し、これがカラムに充填されていてもよい。
工程Bでは、グルコース溶液を前記カラムに通液して酵素反応を行う。グルコース溶液を前記カラムに通液することにより、グルコースの一部がグルコースイソメラーゼの作用を受けてフラクトースに可逆的に変換され、更に生成したフラクトースの一部がアルロースエピメラーゼの作用を受けてアルロースに可逆的に変換される。本発明の製造方法では、グルコースイソメラーゼとアルロースエピメラーゼによる酵素反応が一本のカラム内で可逆的・連続的に進行するため、グルコース、フラクトース及びアルロースを含む甘味料を効率的に製造することができる。
グルコース溶液は、基質となるグルコースを水に溶解させた溶液である。グルコース溶液に使用されるグルコースの由来については、特に制限されないが、例えば、澱粉を酵素で加水分解・精製して得られたグルコースが挙げられる。
前記カラムへのグルコース溶液の通液条件については、カラムに充填されている固定化酵素の比活性、製造される甘味料組成物に備えさせるべきアルロースの含有比率等に応じて適宜調整すればよいが、製造される甘味料組成物におけるフラクトースとアルロースの含有比率をより一層効果的に高めるという観点から、通液するグルコース溶液の空間速度(SV)として、0.2~1.0、好ましくは0.3~0.5が挙げられる。
工程Cでは、前記カラムの流出液を採取する。斯して回収される流出液には、グルコース、フラクトース及びアルロースが含まれており、そのまま甘味料組成物として使用することができる。また、流出液のアルロースの含有比率が13~15%である場合には、該流出液は、高血糖や過体重(肥満)、メタボリックシンドロームなどを誘発するリスクが低い低カロリー甘味料組成物としてそのまま使用することができる。
固定化酵素の調製と固定化酵素活性の測定
市販の固定化グルコースイソメラーゼをナガセケムテックス社(製品名:スイターゼ GN)より入手した。この製品は、グルコースイソメラーゼ活性を有する微生物を担体に固定化した顆粒状の製剤であり、膨潤後の比活性は110.43U/mlであった。
固定化グルコースイソメラーゼと固定化アルロースエピメラーゼを充填したカラムにグルコース溶液を通液して得られる甘味料組成物の確認(空間速度SV=0.2条件下)
製造例1で準備した市販の固定化グルコースイソメラーゼ又は独自に調製した固定化グルコースイソメラーゼと固定化アルロースエピメラーゼとを、表1に示す量及び活性比率になるように均一混合し、ジャケット付きの内径32mm、長さ300mmのガラス製カラムに充填した。
固定化グルコースイソメラーゼと固定化アルロースエピメラーゼの混合比率が、グルコース、フラクトース及びアルロースの組成比に及ぼす影響(空間速度SV=0.3~0.4条件下)
製造例1で準備した市販の固定化グルコースイソメラーゼ又は独自に調製した固定化グルコースイソメラーゼと固定化アルロースエピメラーゼとを、表3に示す量及び活性比率になるように均一混合し、ジャケット付きの内径32mm、長さ300mmのガラス製カラムに充填した。
固定化グルコースイソメラーゼと固定化アルロースエピメラーゼの混合比率が、グルコース、フラクトース及びアルロースの比率に及ぼす影響(空間速度SV=0.5条件下)
空間速度SVが高い条件下であってもアルロースの比率が13%以上となる固定化酵素の活性比率を明らかにするために、以下の試験を行った。即ち、本試験では、単位時間当たりの生産量が高い効率的な製造方法の条件を検証した。
製造例1で準備した固定化グルコースイソメラーゼと固定化アルロースエピメラーゼとを、表5に示す量及び活性比率になるように均一混合し、ジャケット付きの内径20mm、長さ400mmのガラス製カラムに充填した。
異性化糖製品とアルロース製品の同時製造
クロマトグラフ分離向け陽イオン交換樹脂(商品名:CR1310、オルガノ社製)400mlをジャケット付きの内径42mm、長さ500mmのガラス製カラムに圧密充填して60℃に保持したカラムに、実施例2の試験No.7で得られた流出液(グルコース
:フラクトース:アルロースの組成比=45.2:40.3:14.5)21.86gを注入し、溶離液としての純水をSV=1.5で通液した。溶離液通液開始から15分後以降の溶出液を、フラクションコレクターを用いて、30秒毎に88フラクションに分離・採取した。各フラクションの溶液重量(g)、Brix(%)を測定した後、その一部を、フィルターろ過後、HPLC(分析カラム:MCIGEL CK08EC 三菱化学社製)分析し、グルコース、フラクトース及びアルロースのピーク面積比を求め、各フラクションの組成比とした。
Claims (8)
- グルコース、フラクトース及びアルロースを含む甘味料組成物の製造方法であって、
1)固定化グルコースイソメラーゼ及び固定化アルロースエピメラーゼの活性比率が1.49:1~5.61:1となるように充填したカラムを用意する工程A、
2)グルコース溶液を前記カラムに通液して酵素反応を行う工程B、並びに
3)前記カラムの流出液を採取する工程C、
を含むことを特徴とする、甘味料組成物の製造方法。 - 前記工程Bにおいて、空間速度を0.2~1.0に設定してグルコース溶液の通液を行う、請求項1に記載の製造方法。
- 前記固定化グルコースイソメラーゼの比活性が100U/ml以上である、請求項1又は2に記載の製造方法。
- 前記固定化アルロースエピメラーゼの比活性が20U/ml以上である、請求項1~3
のいずれかに記載の製造方法。 - 前記固定化アルロ-スエピメラーゼの固定化担体が、ポリスチレン系の弱塩基性陰イオン交換樹脂である、請求項1~4のいずれかに記載の製造方法。
- 前記グルコース溶液が、更に水溶性マグネシウム塩を含む、請求項1~5のいずれかに記載の製造方法。
- 前記工程Cで得られた流出液を、更にグルコースとフラクトースの混合物を含む画分と、アルロースを含む画分とに別ける分離処理を行う分離工程、及び
前記分離工程で得られたアルロースを含む画分と前記工程Cで得られた流出液を混合する混合工程、
を含む、請求項1~6のいずれかに記載の製造方法。 - 異性化糖製品とアルロース製品を同時に製造する方法であって、
請求項1~6のいずれかに記載の製造方法を実施する第1工程、並びに
前記第1工程で得られた甘味料組成物を、更にグルコースとフラクトースの混合物を含む画分と、アルロースを含む画分に別ける分離処理を行う第2工程、
を含む、製造方法。
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JP2020503059A (ja) * | 2017-01-06 | 2020-01-30 | グリーンライト バイオサイエンシーズ インコーポレーテッドGreenlight Biosciences,Inc. | 糖の無細胞的生産 |
WO2020096006A1 (ja) * | 2018-11-08 | 2020-05-14 | 国立大学法人香川大学 | 希少糖含有組成物の製造方法および希少糖含有組成物 |
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