Please use this identifier to cite or link to this item:
logo share SHARE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE

Invite to open peer review

Application of immobilized enzymes for the synthesis of bioactive fructooligosaccharides

AuthorsPlou Gasca, Francisco José CSIC ORCID ; Fernández Arrojo, Lucía; Santos-Moriano, Paloma CSIC ORCID; Ballesteros Olmo, Antonio CSIC ORCID
Keywordsenzyme immobilization
Covalent attachment
gel entrapment
epoxy carriers
operational stability
Issue DateMay-2014
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)
Appears in Collections:(ICP) Libros y partes de libros

Files in This Item:
File Description SizeFormat
restringido.pdf21,67 kBAdobe PDFThumbnail
Show full item record

CORE Recommender

Page view(s)

checked on May 26, 2024


checked on May 26, 2024

Google ScholarTM



WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.