Sucrose conversion into palatinose with immobilized Serratia plymuthica cells in a hollow-fibre bioreactor

Krastanov, Albert; Blazheva, Denica; Stanchev, Veselin

doi:10.1016/j.procbio.2007.07.002

Cited by 31 publications

(11 citation statements)

References 20 publications

(23 reference statements)

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“…By using these immobilized cells a bioconversion rate of over 90% was reached in 36-48 h for all concentrations (40-60%) of the substrate solution. Microbiological tests of the produced palatinose syrup showed that the product meets standard requirements for this kind of products in order to be used as an additive in different food products (Krastanov et al 2007).…”

Section: Properties and Production Of Isomaltulose And Trehalulosementioning

confidence: 93%

“…Furthermore, when Serratia plymuthica cells were immobilized in a hollow-fibre membrane reactor, a complete conversion of concentrated sucrose solutions into palatinose was achieved (Krastanov et al 2007). By using these immobilized cells a bioconversion rate of over 90% was reached in 36-48 h for all concentrations (40-60%) of the substrate solution.…”

Section: Properties and Production Of Isomaltulose And Trehalulosementioning

confidence: 99%

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Bacterial sucrose isomerases: properties and structural studies

Rhimi

Haser²,

Aghajari³

2008

Biologia

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Due to their significant role in food industry, sucrose isomerases are good candidates for rational protein engineering. Hence, specific modifications in order to modify substrate affinity and selectivity, product specificity but also to adapt their catalytic properties to particular industrial process conditions, is interesting. Our work on the structural studies of the sucrose isomerase, MutB, which presents the first structural data available on a trehalulose synthase and the first experimental data on complexed forms of sucrose isomerases represents a significant advance in the understanding of these enzymes. In this review we give an overview of what is known on biochemical properties and structural aspects of different sucrose isomerases in particular those reported from bacteria.

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Section: Properties and Production Of Isomaltulose And Trehalulosementioning

confidence: 93%

Section: Properties and Production Of Isomaltulose And Trehalulosementioning

confidence: 99%

Bacterial sucrose isomerases: properties and structural studies

Rhimi

Haser²,

Aghajari³

2008

Biologia

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“…A longer residence time (4-5 hours) was needed for reaching the same conversion rate of concentrated sucrose solutions (60-70%). Krastanov, Blazheva and Stanche (2007) used immobilized cells of Serratia plymuthica in hollow fiber bioreactor to produce isomaltulose from sucrose solution. The specific productivity of the membrane reactor was 16.8 g m-2/hours using a flow rate of 1.3 cm 3 /minutes and 40% substrate concentration in continuous mode of action.…”

Section: Production Of Isomaltulose Using Granules Containing Crude Ementioning

confidence: 99%

Production of isomaltulose obtained by Erwinia sp. cells submitted to different treatments and immobilized in calcium alginate

Kawaguti¹,

Sato²

2011

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada Production of isomaltulose obtained by Erwinia sp. cells submitted to different treatments and immobilized in calcium alginate Produção de isomaltulose obtida por células de Erwinia sp. submetidas a diferentes tratamentos e imobilizadas em alginato de cálcioHaroldo Yukio KAWAGUTI 1 *, Hélia Harumi SATO 1 IntroductionSucrose is the most widely used sweetener in food production due to its physicochemical and sensorial characteristics. However, because of its high calorific value and cariogenic properties, alternative sweeteners are being studied. Foods that promote a state of well being associated with health improvement and low risks of disease have become popular, as consumers are becoming more aware and well informed. For this reason, substitutes of sucrose in are being researched.In the past two decades, there has been an increasing interest in the production of isomaltulose, also known as Palatinose® (BUCHHOLZ;SEIBEL, 2008). Isomaltulose has a mild sweet taste, about 50% of the sweetness of sucrose (SHIMIZU; SUZUKI; NAKAJIMA, 1982;HASHIMOTO;YAMADA; OSHIMURA, 1987;HUANG;HSU;SU, 1998) and it has very similar physicochemical and sensorial properties when used in food, and when used as a substitute for sucrose, no difference in sweetness was noticed (HUANG; HSU; SU, 1998;CHEETHAM;IMBER;ISHERWOOD, 1982;TAKAZOE, 1989).Isomaltulose contains lower cariogenic potential and it has been used commercially in Japan as an ingredient and substitute for sucrose in the production of chewing gum, yogurt, sweets and beverages (HUANG; HSU; SU, 1998). It also offers a low rate of hydrolysis and formation of monosaccharides in the body and it is recommended as an ingredient in food and beverages for diabetic persons and athletes YOSHIDA, 2003;NAGAI;GODA, 2008;HÄBERER et al., 2009). ResumoNas últimas décadas, houve um incremento nos estudos da obtenção da isomaltulose, devido às suas propriedades físico-químicas e fisiológicas benéficas à saúde. Propriedades que incluem a baixa cariogenicidade, baixo índice glicêmico e maior estabilidade, propiciam o uso deste adoçante como substituinte da sacarose em alimentos, além de poder ser convertido para isomalte, um açúcar álcool dietético e não cariogênico aplicado na indústria de alimentos e farmacêutica. A isomaltulose (6-O-α-D-glucopyronosyl-1-6-D-fructofuranose) é um dissacarídeo redutor obtido através da conversão enzimática da sacarose, pela enzima α-glicosiltransferase. Foram realizados diferentes tratamentos para a preparação de células íntegras, células lisadas e extrato enzimático bruto da linhagem Erwinia sp. D12 imobilizados em alginato de cálcio. A coluna de leito empacotado de grânulos contendo células de Erwinia sp. sonicadas e imobilizadas em alginato de cálcio (CSI) atingiu máxima conversão de 53-59% de sacarose em isomaltulose e apresentou atividade por 480 horas. O xarope convertido foi purificado e a cristalização da isomaltulose foi realizada por abaixamento de temperatura. Os cristais de isomaltulose apresentaram pureza de 9...

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“…Using immobilized in a hollow-fiber membrane reactor Serratia plymuthica cells, a complete conversion of concentrated sucrose solutions into palatinose was achieved by Krastanov et al (2007). Under typical process conditions, the specific productivity of the membrane reactor was 16.8 gm −2 h −1 (flow rate 1.3 cm 3 min −1 and substrate concentration 40%) in continuous mode of action.…”

Section: Sweetenermentioning

confidence: 99%

Immobilization of Microbial Cells in Food Fermentation Processes

Kosseva

2010

Food Bioprocess Technol

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The purpose of this review is to emphasize existing trends and recent advances in the application of immobilized cell technology so as to implement some innovations in food industry associated with processing, preservation, and storage of the products based on the food safety issues. Attention is focused on the engineering aspects of the immobilized cell techniques with emphasis on the mass-balance-based mathematical modeling of the system. Some aspects of models for safety, quality, and competitiveness of the food processing sector are also presented. Ultimately, development of products with novel properties within the alcoholic beverages, meat processing/ preservation, manufacture of cheese and bread, sweeteners and pigments, as well as nutraceuticals is also addressed. Nomenclature a Specific area of the gel particles (m −1 ) A Area of the particles (m 2 ) Bi Biot number Bi=(K L ×L)/D C Molar concentration (kmolm −3 ) D Diffusivity (m 2 s −1 ) G Mass concentration of immobilized biocatalyst (kgm −3 ) G p Dimensionless inhibition parameter, G p =gh 2 /D s k Rate constant of reaction (kmol −2 m 6 s −1 ) K L Mass-transfer coefficient (ms −1 ) K P Inhibition constant (kmol m 3 ) K S Constant in Monod equation (kmol m 3 ) l Size of gel particle (m) L Dimensionless number, L=l×a R d Ratio of product to substrate diffusivities, R d =D p /D s t Time (s) T Dimensionless time, T=D s t/l 2 V Volume of broth (m 3 ) x Spatial coordinate (m) X Biomass concentration (kgm −3 ) in stationery phaseGreek symbols β Productivity constant (h −1 ) γ Inhibition constant (h −1 ) ηDegree of substrate to product conversion, η= C p∞ (C s∞ +C p∞ ) μSpecific growth rate of bacteria (s −1 ) Ф 2 Thiele modulus, Ф 2 =kl 2 [C p∞ 0 +C s∞ 0 ] 2 /D s Subscripts P Related to the product S Related to the substrate to related to a quantity for the bulk liquid phase max Denotes the maximum specific growth rate Superscript 0 Denotes an initial value

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Sucrose conversion into palatinose with immobilized Serratia plymuthica cells in a hollow-fibre bioreactor

Cited by 31 publications

References 20 publications

Bacterial sucrose isomerases: properties and structural studies

Bacterial sucrose isomerases: properties and structural studies

Production of isomaltulose obtained by Erwinia sp. cells submitted to different treatments and immobilized in calcium alginate

Immobilization of Microbial Cells in Food Fermentation Processes

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