Separation and purification of neokestose produced by sucrose biotransformation
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摘要: 对通过微生物转化蔗糖制备的含新科思糖的糖浆进行分离纯化以制备新科思糖进行了研究。首先以巴斯德毕赤酵母去除糖浆中的果糖和葡萄糖,研究了酵母添加量和发酵时间对新科思糖纯度的影响;然后利用Bio-Gel P-2对初步纯化的糖浆进行进一步分离纯化,研究了上样量和洗脱液流速对新科思糖纯度和回收率的影响。结果表明:当巴斯德毕赤酵母的细胞添加量为60 g/L,处理时间为10 h时,新科思糖的纯度由10.92%提高到19.39%;当进样量为0.5 m L,流速为0.1 m L/min时,新科思糖的纯度由19.39%提高到76.68%。结论:此方法可用于制备新科思糖。Abstract: This study aim to investigate the separation and purification of neokestoe produced by sucrose biotransformation for producing neokestose. First,Pichia pastoris was used to remove the fructose and glucose of the syrup and the effects of cell concentration of Pichia pastoris and fermentation time on the purity of neokestose were investigated. Then, the neokestoe syrup was further purified using Bio- Gel P- 2 and the effects of sampling amount and flow rate on the purity and recovery of neokestose were researched. The results showed that the purity of neokestose increased from 10.92% to 19.39% when the cell concentration and reaction time were 60 g/L and 10 h,respectively. Under the optimized conditions of a flow rate of 0.1 m L/min and a sampling amount of 0.5 m L,the purity of neokestose improved from 19.39% to 76.68%. This method could be used for the preparation of neokestose.
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Keywords:
- biotransformation /
- neokestose /
- separation and purification /
- Pichia pastoris /
- polyacrylamide gel
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