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Title

Application of immobilized enzymes for the synthesis of bioactive fructooligosaccharides

AuthorsPlou Gasca, Francisco José ; Fernández Arrojo, Lucía ; Santos-Moriano, Paloma ; Ballesteros Olmo, Antonio
Keywordsenzyme immobilization
fructans
covalent attachment
gel entrapment
transfructosylation
fructosyltransferases
epoxy carriers
operational stability
bioreactors
Issue DateMay-2014
PublisherWiley-Blackwell
CitationFood Oligosaccharides: production, analysis and bioactivity: 200-216 (2014)
AbstractThe development of efficient immobilized enzymes allows the separation of the biocatalysts from the reaction medium and their reuse, facilitating product recovery, and is usually accompanied by an enzyme stabilization effect. The selection of a proper carrier can be optimized by the combination of in silico analysis with experimental research. In this context, different immobilized biocatalysts have been described for the production of fructooligosaccharides (FOS). In this chapter we discuss several examples of immobilized FOS-producing biocatalysts developed in our laboratory. Fructosyltransferase from Aspergillus aculeatus was covalently attached to epoxy-activated polymethacrylate polymers (Sepabeads) and further applied to the synthesis of FOS in batch and continuous reactors. However, in order to obtain biocatalysts with higher operational stability, a simple modification of the calcium alginate enzyme entrapment technique was developed as an alternative to covalent methods. The resulting biocatalysts (Dried ALGinate Entrapped Enzymes, DALGEEs) do not re-swell in concentrated sugar solutions and exhibit high volumetric activity, operational stability (no loss of activity was observed during 700 h) and microbial resistance. For immobilization of levansucrase from Zymomonas mobilis, a prior cross-linking treatment with transglutaminase allowed to improve the operational stability probably due to a lower enzyme leakage throughout the pores.
The book Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.
Publisher version (URL)http://eu.wiley.com/WileyCDA/WileyTitle/productCd-1118426495.html
URIhttp://hdl.handle.net/10261/98228
ISBN978-1-118-42649-4
Appears in Collections:(ICP) Libros y partes de libros
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