Two-step biosynthesis of D-allulose via a multienzyme cascade for the bioconversion of fruit juices
文献类型： 外文期刊
作者： Li, Chao 1 ; Li, Lei 1 ; Feng, Zhiyuan 1 ; Guan, Lijun 2 ; Lu, Fuping 1 ; Qin, Hui-Min 1 ;
作者机构： 1.Tianjin Univ Sci & Technol, Natl Engn Lab Ind Enzymes, Key Lab Ind Fermentat Microbiol,Minist Educ, Tianjin Key Lab Ind Microbiol,Coll Biotechnol, Tianjin 300457, Peoples R China
2.Heilongjiang Acad Agr Sci, Inst Food Proc, Harbin, Peoples R China
关键词： D-Allulose; D-Allulose 3-epimerase; Immobilized enzyme; Multienzyme cascade system; Fruit juices
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 357 卷
页码：
收录情况： SCI
摘要： D-Allulose, a low-calorie rare sugar with potential as sucrose substitute for diabetics, can be produced using Dallulose 3-epimerase (DAE). Here, we characterized a putative thermostable DAE from Pirellula sp. SH-Sr6A (PsDAE), with a half-life of 6 h at 60 degrees C. Bioconversion of 500 g/L D-fructose using immobilized PsDAE on epoxy support yielded 152.7 g/L D-allulose, which maintained 80% of the initial activity after 11 reuse cycles. A multienzyme cascade system was developed to convert sucrose to D-allulose comprising sucrose invertase, Dglucose isomerase and PsDAE. Fruit juices were treated using this system to convert the high-calorie sugars, such as sucrose, D-glucose, and D-fructose, into D-allulose. The content of D-allulose among total monosaccharides in the treated fruit juice remained between 16 and 19% during 15 reaction cycles. This study provides an efficient strategy for the development of functional fruit juices containing D-allulose for diabetics and other special consumer categories.
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