異麥芽寡糖,是以麥芽糖為基質,利用葡萄糖苷轉移酶催化反應生成的機能性食品成分,其成分包括各種含有α-D-(1,6)鍵結葡萄糖結構的雙糖、三糖、四糖等。在食物中添加異麥芽寡糖可幫助改善食品的品質,而且由於異麥芽寡糖不被人體所消化吸收,同時又可供給腸道內比菲德氏菌(bifidobacteria)等益菌的生長繁殖營養,被視為是一種益生源。高純度的異麥芽寡糖具有低卡路里以及可提供給糖尿病患所使用的特性,近年來在食品產業上受到極高的重視。 本研究分為兩個部分,第一部分主要是使用海藻酸鈉添加不同濃度的交聯劑EDC固定葡萄糖苷轉移酶,利用固定後的葡萄糖苷轉移酶進行轉換異麥芽寡糖的反應,藉由麥芽糖轉換反應,推估固定異麥芽寡糖時EDC的濃度對葡萄糖苷轉移酵素活性的影響。第二部分則是將耐高溫酵母菌細胞固定化於含有葡萄糖苷轉移酶的海藻酸鈣顆粒。在這種雙觸媒的系統中,進行轉換異麥芽寡糖的反應時,同時將糖液中之副產物葡萄糖去除,進而得到高純度的異麥芽寡糖。 結果顯示,在最適條件(45℃,pH 5.5)下進行異麥芽寡糖的生成反應,EDC濃度為0.5%時,其儲存時間及使用次數均有較好的效果。利用固定化酵素和酵母菌的顆粒作用於麥芽糖,反應後可以得到超過80%以上的異麥芽寡糖;且可達長時間儲存。
Isomaltooligosaccharides(IMO)produced through the catalytic reaction of transglucosidase on maltose contain glucose and several oligosaccharides which have at least one α-D-(1,6) glucosidic linkage. IMO is a functional food ingredient which has great potential to improve the quality of many foods. IMO is a prebiotic, because it is non-digestible and can stimulate the proliferation of bifidobacteria in human intestine. High content IMO produced by removing byproduct glucose from IMO is receiving increasing interest due to its low calories, no cariogenicity and safety for diabetics. This work fell into two parts. In part I the optimal concentration of crosslinker EDC for the immobilization of transglucosidase on alginate was investigated. In part II the temperature tolerant yeast was immobilized using the enzyme-immobilized alginate, forming beads of calcium alginate. In this dual-biocatalyst system, high content IMO was obtained from maltose due to the byproduct glucose being removed. The results showed that the optimum conditions were 45ºC and pH 5.5. Optimal stability and reusability of the immobilized transglucosidase were obtained when 0.5% EDC was used as the crosslinker. In addition, more than 80% on a dry weight basis of IMO was obtained, the immobilized dual biocatalyst worked for the production of high-content IMO from maltose.