食品与发酵工业2023，Vol.49Issue(23)：9-15,7.DOI:10.13995/j.cnki.11-1802/ts.035468
枯草芽胞杆菌重组表达的Pantoea dispersa UQ68J蔗糖异构酶制备异麦芽酮糖的研究
Preparation of isomaltulose by Pantoea dispersa UQ68J sucrose isomerase recombinantly expressed in Bacillus subtilis
摘要
Abstract
Isomaltulose is an isomer of sucrose and has many excellent physiological functions,so it is widely used in the food indus-try.Sucrose isomerase can isomerize sucrose into isomaltulose.Compared with sucrose isomerase derived from other microorganisms,the sucrose isomerase derived from Pantoea dispersa UQ68J can obtain higher yield of isomaltulose and fewer by-products when converting su-crose.In order to better apply isomaltulose to the food field,P.dispersa sucrose isomerase was recombinantly expressed in food safety mi-croorganism Bacillus subtilis,the enzymatic properties of recombinant sucrose isomerase were studied and the reaction conditions for pre-paring isomaltulose were optimized in this study.The results showed that the optimal pH and temperature of recombinant sucrose isomerase were 6.0 and 30 ℃,respectively.The recombinant sucrose isomerase had good stability in the range of pH 5.0-8.0,and its half-life at 45 ℃ was 68 min.Using this recombinant sucrose isomerase to prepare isomaltulose,the yield was 90.61％with 400 g/L sucrose as the substrate,when the amount of enzyme was 20 U/g,at 30℃and pH 8.0 for 10 h.When the sucrose concentration increased to 700 g/L,the yield of isomaltulose still reached 89.20％.This research improves the safety characteristics of sucrose isomerase,realizes the high yield of isomaltulose,and lays the foundation for the industrial production of isomaltulose.关键词
异麦芽酮糖/蔗糖异构酶/枯草芽胞杆菌/重组表达/酶学性质/酶转化Key words
isomaltulose/sucrose isomerase/Bacillus subtilis/recombinant expression/enzymatic properties/enzymatic conversion引用本文复制引用
赵文冲,吴敬,张康,陈晟..枯草芽胞杆菌重组表达的Pantoea dispersa UQ68J蔗糖异构酶制备异麦芽酮糖的研究[J].食品与发酵工业,2023,49(23):9-15,7.基金项目
国家自然科学基金项目(32272264) （32272264）
国家自然科学基金重点项目(31730067) （31730067）
