从乳糖酶法合成益生碳水化合物:渗透膜蒸馏与间歇反应器系统的整合

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Kadir Cinar, Haci Ali Gulec, Pelin Onsekizoglu Bagci, Ufuk Bagci, Gurbuz Gunes
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引用次数: 0

摘要

本研究旨在利用渗透膜蒸馏法(OMD)在整个合成过程中保持高乳糖浓度水平,从而提高半乳寡糖(GOS)的产量。在转半乳糖基化过程中,影响 GOS 产量的主要问题是乳糖浓度会随着反应时间的延长而降低。通过将 OMD 与连续搅拌间歇式反应器相结合,可逐步从反应介质中去除水分。与标准的间歇式反应器相比,集成 OMD 的系统不仅将 GOS 产量最高提高了 20.1%,还将等量乳糖转化所需的时间缩短了约 15-90 分钟。这种整合尤其促进了长链 GOS 的形成。GOS 的产量稳定在 67%,乳糖转化率高达 28%,超过了非一体化反应器的性能。所提出的反应器设计表明,在单步浓缩反应介质的同时,有望提高 GOS 的生产效率。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Enzymatic Synthesis of Prebiotic Carbohydrates from Lactose: Integration of Osmotic Membrane Distillation with Batch Reactor System

Enzymatic Synthesis of Prebiotic Carbohydrates from Lactose: Integration of Osmotic Membrane Distillation with Batch Reactor System

This study aimed to enhance galactooligosaccharide (GOS) yield by maintaining high lactose concentration levels using osmotic membrane distillation (OMD) throughout the synthesis. The main problem influencing GOS yield during transgalactosylation is the decrease of lactose concentration over extended reaction periods. By integrating OMD with a continuous stirred batch reactor, water was progressively removed from the reaction medium. Compared to a standard batch reactor, the OMD-integrated system not only increased GOS yield by a maximum of 20.1% but also reduced the time needed for equivalent lactose conversion about 15–90 min. This integration particularly boosted the formation of longer-chain GOS. A consistent GOS yield of 67% was achieved, with up to 28% lactose conversion, surpassing the non-integrated reactor’s performance. The proposed reactor design shows promise for enhancing GOS production efficiency while concurrently concentrating the reaction medium in a single step.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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