综合酶水解红洋葱粗提取物和酵母处理,生产和纯化短链菊粉和菊粉新系列低聚糖

IF 4.8 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agriculture and Food Research Pub Date : 2024-08-10 DOI:10.1016/j.jafr.2024.101353
Jirat Wongsanittayarak , Nalapat Leangnim , Kridsada Unban , Chartchai Khanongnuch , Saisamorn Lumyong , Pairote Wongputtisin , Apinun Kanpiengjai
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引用次数: 0

摘要

我们之前的研究证实,红洋葱是菊粉-果聚糖、菊粉新系列果聚糖及其果寡糖(FOSs)的理想来源。短链果寡糖(SCFOSs)是潜在的益生元,因为它们具有许多促进健康的益处。然而,从植物中分离出来的短链菊粉新系列低聚糖却鲜有研究。在生产益生元之后,纯化步骤对生产功能性益生元至关重要。本研究旨在开发红洋葱粗提取物酶水解和酵母处理一体化的新工艺,用于生产和纯化 SCFOS。内胰蛋白酶是水解红洋葱粗提取物生产 SCFOS 的关键酶,而正酵母菌 FLA44.2 则用于纯化所生产的 SCFOS。我们设计并研究了三种不同的策略,包括两步法(TSP)、同步法(SP)和半同步法(SSP)生产工艺,这些生产工艺具有操作简单、成本效益高、节省时间等优点。与 TSP 工艺相比,SP 和 SSP 工艺的 SCFOS 产量理想,纯度最佳,符合目标标准。值得注意的是,SP 工艺比 SSP 工艺更简单,因此得到了强调。在最佳条件下(0.4 U 的内胰蛋白酶/克果聚糖总量、5 % v/v 的酵母接种物和 72 小时的反应时间),在 1 分米3 烧瓶中进行的 SP 工艺产生了 87 克/分米3 的 SCFOS,主要成分为新 GF2(42 克/分米3 ),纯度为 100 %。总 SCFOS 与总果聚糖的比率为 0.93,表明红洋葱提取物中的果聚糖已转化为 SCFOS。
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Integrated enzymatic hydrolysis of crude red onion extract and yeast treatment for production and purification of short-chain inulin and inulin neoseries oligosaccharides

As has been confirmed in our previous study, red onion is a promising source of inulin-fructan, inulin neoseries fructan, and their fructooligosaccharides (FOSs). Short-chain FOSs (SCFOSs) are potential prebiotics as they provide many health promoting benefits. However, short-chain inulin neoseries oligosaccharides isolated from plants have scarcely been studied. After prebiotic production, a purification step is essential to produce a functional prebiotic. The aim of this study was to develop new processes of integrated enzymatic hydrolysis of crude red onion extract and yeast treatment for production and purification of SCFOSs. Endo-inulinase is a key enzyme for hydrolysis of crude red onion extract to produce SCFOSs, while Candida orthopsilosis FLA44.2 was employed for purification of the produced SCFOSs. Three different strategies, including two-step (TSP), simultaneous (SP), and semi-simultaneous (SSP) production processes, were designed and investigated as potentially simple, cost-effective, and timesaving production processes. The SP and SSP processes met the objective criteria by exhibiting desirable yields of SCFOSs and the optimal purity of SCFOSs when compared with the TSP process. Notably, the SP process was highlighted as it was simpler than the SSP process. Under optimal conditions (0.4 U of endo-inulinase/g total fructans, 5 % v/v of yeast inoculum and reaction time of 72 h), the SP process conducted in 1-dm3 flasks produced SCFOSs of 87 g/dm3 with neo-GF2 as the main constituent (42 g/dm3) and a purity of 100 %. The ratio of total SCFOSs to total fructans was 0.93 indicating that fructans of the red onion extract have been transformed to SCFOSs.

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CiteScore
5.40
自引率
2.60%
发文量
193
审稿时长
69 days
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