DOCSLIB.ORG

Process for the Simultaneous Production

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Process for the Simultaneous Production Europäisches Patentamt *EP000983374B1* (19) European Patent Office Office européen des brevets (11) EP 0 983 374 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.7: C12P 19/24, C12S 3/02, of the grant of the patent: C07H 3/04 23.11.2005 Bulletin 2005/47 // C12P19/12, A23L1/236 (21) Application number: 98922807.7 (86) International application number: PCT/FI1998/000421 (22) Date of filing: 19.05.1998 (87) International publication number: WO 1998/053089 (26.11.1998 Gazette 1998/47) (54) PROCESS FOR THE SIMULTANEOUS PRODUCTION OF ISOMALTULOSE (AND/OR TREHALULOSE) AND BETAINE VERFAHREN ZUR GLEICHZEITIGEN HERSTELLUNG VON ISOMALTULOSE (UND/ODER TREHALULOSE) UND BETAINE PRODEDE DE PRODUCTION SIMULTANEE D’ISOMALTULOSE (ET/OU DE TREHALULOSE) ET DE BETAINE (84) Designated Contracting States: • LINDROOS, Mirja AT BE CH DE DK ES FI FR GB GR IE IT LI NL PT FIN-02400 Kirkkonummi (FI) SE • OJALA, Päivi FIN-02460 Kantvik (FI) (30) Priority: 22.05.1997 FI 972186 • RAVANKO, Vili FIN-02150 Espoo (FI) (43) Date of publication of application: • TYLLI, Matti 08.03.2000 Bulletin 2000/10 FIN-02460 Kantvik (FI) (73) Proprietor: Danisco Sweeteners Oy (74) Representative: Hjelt, Pia Dorrit Helene et al 48210 Kotka (FI) Borenius & Co Oy Ab Tallberginkatu 2 A (72) Inventors: 00180 Helsinki (FI) • HEIKKILÄ, Heikki FIN-02320 Espoo (FI) (56) References cited: • SARKKI, Marja-Leena EP-A- 0 345 511 EP-A- 0 625 578 FIN-02460 Kantvik (FI) DE-A- 3 241 788 Note: Within nine months from the publication of the mention of the grant of the European patent, any person may give notice to the European Patent Office of opposition to the European patent granted. Notice of opposition shall be filed in a written reasoned statement. It shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). EP 0 983 374 B1 Printed by Jouve, 75001 PARIS (FR) EP 0 983 374 B1 Description [0001] The present invention relates to a process for the simultaneous obtaining of converted and non-converted sugar and/or non-sugar products. The invention relates especially to the simultaneous production of isomaltulose and/ 5 or trehalulose, and betaine. [0002] Isomaltulose (or palatinose) is a reducing disaccharide produced from sucrose. Isomaltulose has been pro- posed for use as a sweetener in the food industry and it is a raw material for the production of the sweetener isomalt (palatinit) by hydrogenation. Isomalt is a substantially equimolar mixture of α-D-glucopyranosyl-(1,6)-sorbitol and α-D- glucopyranosyl-(1,1)-mannitol. 10 [0003] Trehalulose is another reducing sugar which may be obtained from sucrose. Hydrogenation of trehalulose yields a mixture of α-D-glucopyranosyl-(1,1)-sorbitol and α-D-glucopyranosyl-(1,1)-mannitol also having a sweet taste. [0004] Various processes for the isomerization or transglucosylation of sucrose to isomaltulose and/or trehalulose have been reported. The isomerization is performed by a transglucosylase enzyme which has been found to exist in microorganisms such as Protaminobacter rubrum, Serratica plymuthica, Erwinia rhapontici, Pseudomonas mesoaci- 15 dophile, etc. The known isomerization techniques include isomerization with viable or dead microorganism cells or with the enzyme in extracted form. The enzyme has been used in both immobilized and free form. [0005] Prior art processes for the production of isomaltulose and/or trehalulose are described, for instance, in pub- lications such as EP 028 900, US 4,386,158, US 4,640,894, DE 1 049 800, EP 1 099, EP 77 971, EP 049 801, EP 200 069, EP 160 253, EP 483 755 and EP 625 578. A discussion on the transglucosylation of sucrose is disclosed in the 20 publication Munir, M. et al. Carbohydrate Res. 164 (1987) 477-485. + - [0006] Betaine is a quaternary ammonium compound having the formula (CH3)3N ·CH2-COO . It is known to accu- mulate in sugar beets and it is generally recovered from beet molasses or vinasse by various techniques such as ion exchange, crystallization, extraction or by chromatography. Betaine is used in animal fodder as well as in pharmaceu- tical and cosmetic applications. 25 [0007] Prior art processes for the recovery of betaine are disclosed, for instance in EP 54 544 and EP 345 511. [0008] Sugar cane juices do not contain betaine but they provide instead significant amounts of invert sugar, which is a mixture of glucose and fructose. The invert sugar may be used as a sweetener as such or, after purification, it may be separated further into glucose and fructose. [0009] Prior art processes for the obtaining of invert sugar from sugar cane are disclosed, for instance, in the publi- 30 cations Saska, M. et al., Int. Sugar Jnl, 1994, Vol. 96, No. 1150, p. 403-410, and Hongisto, H. et al., Desugarization of cane molasses by the Finnsugar chromatographic separation process, Finnish Sugar Co. Ltd., Kantvik, Finland, March 4, 1977, the disclosures of which are hereby incorporated by reference. Said prior art discusses batch or continuous chromatographic desugarisation of sugarcane molasses. The processes allow separate recovery of sucrose and invert sugar. 35 [0010] Further, US Patent 3,214,293 describes the separation of non-sugars from sugars in an aqueous sugar so- lution by a combination of ion exchange and ion exclusion. [0011] GB Patent 1 448 524 discloses a method for separating sugars from the non-sugars of beet or cane molasses by liquid distribution chromatography on cation exchangers. Fractions of sugars and non-sugars, including invert sugar and betaine may be recovered. 40 [0012] EP 625 578 discloses a process for the obtaining of a specific three-component product, i.e. the hydrogenation products of both isomaltulose and trehalulose. [0013] DE 3241788 relates to the production of trehalulose by conversion of thick juice into isomaltulose and treha- lulose. [0014] EP 345 511 discloses a method for the recovery of betaine and sucrose from beet molasses. 45 [0015] None of the prior art processes provide for the recovery of betaine in connection with the production of iso- maltulose. [0016] An object of the present invention is to provide a process for obtaining valuable sugar and non-sugar products from aqueous plant derived solutions. [0017] Another object of the invention is to provide a new process for producing sugar and non-sugar products from 50 molasses. [0018] A special object of the invention is to provide a process which makes it possible to recover betaine as well as isomaltulose and/or trehalulose from aqueous sugar-containing solutions, especially from molasses. [0019] A further object of the invention is to provide a process for obtaining the hydrogenation products of isomaltulose and/or trehalulose. 55 [0020] It has now been discovered that it is possible to convert the sucrose of aqueous sugar beet derived solutions into isomaltulose and/or trehalulose without materially affecting the betaine present in the solution and that the separate target products may be recovered from the resulting liquid in good yields. It has also been discovered that the sugar in molasses may readily be converted into isomaltulose and/or trehalulose and that the produced disaccharide may 2 EP 0 983 374 B1 be effectively recovered while allowing recovery of betaine from said converted molasses. [0021] The present invention is based on the above finding. Accordingly, the present invention provides a process for the simultaneous obtaining of isomaltulose and other sugar and/or non-sugar products, said process comprising the following steps in combination: 5 a) providing an aqueous sugar beet derived solution containing sucrose as well as betaine; b) subjecting said sucrose in said solution to transglucosylation; and c) recovering from said transglucosylated solution isomaltulose and/or trehalulose and non converted betaine by a process including 10 chromatographic recovery of the target products as separate fractions. [0022] When the sugar beet derived solution contains large amounts of sucrose, such as is the case for thin or thick juices the process according to the invention may include a step for crystallizing sucrose from the beet derived solution to provide molasses. Alternatively, all the sucrose in said beet derived solution may be used for conversion into iso- 15 maltulose and/or trehalulose. When the ratio of isomaltulose in said solution is large, it may be preferable to separate at least a portion of the isomaltulose by crystallization prior to the recovery of the other products. [0023] In case the plant derived solution is derived from sugar beets, isomaltulose, trehalulose and betaine are the main target products recovered in step c) of the process. [0024] In another embodiment according to the invention betaine is separated from the solution prior to the trans- 20 glucosylation of the sucrose. [0025] The conversion of sucrose into isomaltulose and/or trehalulose is preferably provided by a transglycosylating enzyme (sucrose-6 glucosyl mutase) found in micro organisms capable of converting sucrose into isomaltulose and/ or trehalulose. The preferred microorganism for the production of isomaltulose is Protaminobacter rubrum (CBS 574.77) but also other converting microorganisms may be used. It is also possible to use any of the prior art types of processes 25 with immobilized or free microbial cells or with the enzyme isolated from the cells. In fact, it is necessary only to have the converting activity of the enzyme, and the way in which this enzyme activity is provided is not critical for the per- formance of the present invention. For instance, enhanced activity may be provided by recombinant techniques. [0026] The sucrose-containing aqueous sugar beet derived solution which forms the raw material for the present process may be a plant juice such as thin or thick juice of a sugar beet mill.
Load more

Recommended publications
  • Saccharide Composition Containing Trehalulose, Its Preparation and Uses
    ^ ^ ^ ^ I ^ ^ ^ ^ ^ ^ II ^ II ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ I ^ European Patent Office Office europeen des brevets EP 0 794 259 A2 EUROPEAN PATENT APPLICATION (43) Date of publication: (51) |nt CI C12P 19/18, A23L 1/22, 10.09.1997 Bulletin 1997/37 A61 K y/QQ, A61 K 31/715 (21) Application number: 97301395.6 (22) Date of filing: 03.03.1997 (84) Designated Contracting States: • Chaen, Hiroto DE FR GB Okayama-Shi Okayama (JP) • Fukuda, Shigeharu (30) Priority: 04.03.1996 JP 70913/96 Okayama (J P) 29.03.1996 JP 99566/96 • Miyake, Toshio Okayama (JP) (71) Applicant: KABUSHIKI KAISHA HAYASHIBARA SEIBUTSU KAGAKU KENKYUJO (74) Representative: Daniels, Jeffrey Nicholas et al Okayama-shi Okayama (JP) Page White & Farrer 54 Doughty Street (72) Inventors: London WC1N 2LS (GB) • Nishimoto, Tomoyuki Okayama (JP) (54) Saccharide composition containing trehalulose, its preparation and uses (57) A saccharide composition containing trehalu- lulose-containing mixture. Since the enzyme converts lose, which is obtainable by allowing a maltose/treha- sucrose into trehalulose in a relatively high yield and the lose converting enzyme to act on a sucrose solution to conversion rate is controllable, a saccharide composi- produce trehalulose, and collecting the resulting treha- tion rich in trehalulose is readily obtained on an industrial scale. CM < O) io CM ^> O) Is- o a. LU Printed by Jouve, 75001 PARIS (FR) EP 0 794 259 A2 Description The present invention relates to a saccharide composition containing trehalulose, its preparation and uses, more particularly, it relates to a saccharide composition containing trehalulose obtained by allowing a maltose/trehalose 5 converting enzyme to act on a sucrose solution to produce trehalulose, a process for producing a saccharide compo- sition comprising a step of allowing a maltose/trehalose converting enzyme to act on a sucrose solution to produce trehalulose, and a composition containing the saccharide composition.
    [Show full text]
  • A Preliminary Study of Chemical Profiles of Honey, Cerumen
    foods Article A Preliminary Study of Chemical Profiles of Honey, Cerumen, and Propolis of the African Stingless Bee Meliponula ferruginea Milena Popova 1 , Dessislava Gerginova 1 , Boryana Trusheva 1 , Svetlana Simova 1, Alfred Ngenge Tamfu 2 , Ozgur Ceylan 3, Kerry Clark 4 and Vassya Bankova 1,* 1 Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; [email protected] (M.P.); [email protected] (D.G.); [email protected] (B.T.); [email protected] (S.S.) 2 Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries, University of Ngaoundere, 454 Ngaoundere, Cameroon; [email protected] 3 Food Quality Control and Analysis Program, Ula Ali Kocman Vocational School, Mugla Sitki Kocman University, 48147 Ula Mugla, Turkey; [email protected] 4 Volunteer Advisor in Beekeeping and Bee Products with Canadian Executive Services Organization, P.O. Box 2090, Dawson Creek, BC V1G 4K8, Canada; [email protected] * Correspondence: [email protected]; Tel.: +359-2-9606-149 Abstract: Recently, the honey and propolis of stingless bees have been attracting growing atten- tion because of their health-promoting properties. However, studies on these products of African Meliponini are still very scarce. In this preliminary study, we analyzed the chemical composition of honey, two cerumen, and two resin deposits (propolis) samples of Meliponula ferruginea from Tanzania. The honey of M. ferruginea was profiled by NMR and indicated different long-term stability Citation: Popova, M.; Gerginova, D.; from Apis mellifera European (Bulgarian) honey. It differed significantly in sugar and organic acids Trusheva, B.; Simova, S.; Tamfu, A.N.; content and had a very high amount of the disaccharide trehalulose, known for its bioactivities.
    [Show full text]
  • Rapid HPLC Method for Determination of Isomaltulose in The
    foods Article ArticleRapid HPLC Method for Determination of RapidIsomaltulose HPLC Methodin the Presence for Determination of Glucose, of Sucrose, Isomaltuloseand Maltodextrins in the in Presence Dietary of Supplements Glucose, Sucrose, and Maltodextrins in Dietary Supplements Tomáš Crha and Jiří Pazourek * Tomáš Crha and Jiˇrí Pazourek * Department of Chemical Drugs, Faculty of Pharmacy, Masaryk University, Palackého 1946/1, CZ-612 00 Brno, DepartmentCzech Republic; of Chemical [email protected] Drugs, Faculty of Pharmacy, Masaryk University, Palackého 1946/1, CZ-612* Correspondence: 00 Brno, Czech pazourekj@ph Republic; [email protected]; Tel.: +420-54156-2940 * Correspondence: [email protected]; Tel.: +420-54156-2940 Received: 19 July 2020; Accepted: 15 August 2020; Published: 24 August 2020 Received: 19 July 2020; Accepted: 15 August 2020; Published: 24 August 2020 Abstract: This paper presents a rapid HPLC method for the separation of isomaltulose (also known Abstract:as Palatinose)This paper from presents other acommon rapid HPLC edible method carb forohydrates the separation such ofas isomaltulose sucrose, glucose, (also known and asmaltodextrins, Palatinose) from which other are common commonly edible present carbohydrates in food and such dietary as sucrose, supplements. glucose, and This maltodextrins, method was whichapplied are to commonly determine present isomaltulose in food and in dietaryselected supplements. food supplements This method for special was applied diets toand determine athletic isomaltuloseperformance. inDue selected to the selectivity food supplements of the separation for special system, diets this and method athletic can performance. also be used for Due rapid to theprofiling selectivity analysis of the of separationmono-, di-, system, and oligosaccharides this method can in alsofood be.
    [Show full text]
  • Study Gets the Buzz on Stingless Bee Honey 1 1 2 by Natasha L
    January 18, 2021 Maths, Physics & Chem Study gets the buzz on stingless bee honey 1 1 2 by Natasha L. Hungerford | Research Fellow; Mary T. Fletcher | Professor; Norhasnida Zawawi | Senior Lecturer doi.org/10.25250/thescbr.brk453 1 : Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD, 4072, Australia 2 : Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia This Break was edited by Giacomo Rossetti, Scientific Editor - TheScienceBreaker Stingless bee honey contains high levels of a rare special sugar called trehalulose, not normally found in in any other food. For the first time, this low glycemic index sugar has been identified as a major component in honeys from five different stingless bee species. The abundance of trehalulose is tangible evidence supporting traditional health claims attributed to stingless bee honey. Image credits: Mary T. Fletcher Given that honeybees (Apis mellifera) are so Some stingless species produce less than one infamous for their stings, they are loved nonetheless kilogram of honey per year! for their golden honey. The much smaller stingless bees (Meliponini) produce honey as well, but are Stingless bees inhabit tropical and sub-tropical parts remarkable for their lack of sting! Like the more well- of the world, including South-East Asia, Australia, known honeybees, stingless bees are eusocial, living Africa and South America. Various regional terms are in permanent hives, with a queen bee and workers used to describe stingless bee honey: Meliponine to collect pollen and nectar to feed larvae and store honey, pot-honey, sugarbag honey (in Australia), and within the hive.
    [Show full text]
  • Effect of Sucrose Concentration on Carbohydrate Metabolism
    J. Insect Physiol. Vol. 43, No. 5, pp. 457464, 1997 Published by Elsevier Science Ltd Pergamon Printed in Great Britain PII: SOO22-1910(96)00124-2 0022-1910197 $17.00 + 0.00 Effect of Sucrose Concentration on Carbohydrate Metabolism in Bemisia argentzfdii: Biochemical Mechanism and Physiological Role for Trehalulose Synthesis in the Silverleaf Whitefly MICHAEL E. SALVUCCI,*t GREGORY R. WOLFE,* DONALD L. HENDRIX* Received 23 July 1996; revised 7 October 1996 Uptake and metabolism of sucrose by adult silverleaf whiteflies (Bern&a argentifolii) were investigated on defined diets containing sucrose concentrations from 3 to 30% (w/v). At an optimal pH of 7, the volume of liquid ingested decreased with increasing dietary sucrose concentration, but the amount of sucrose ingested showed a net increase. Above a dietary sucrose concentration of about lo%, a greater amount of the ingested carbon was excreted by the whiteflies than was retained, and the proportion that was excreted increased progress- ively with increasing dietary sucrose concentration. Carbohydrate analysis showed that the composition of excreted honeydew changed from predominantly glucose and fructose at low dietary sucrose concentrations to predominantly trehalulose at high concentrations, with little change in the proportion of larger oligosaccharides. Measurements of whitefly trehalulose synthase and sucrase activities revealed that the enzymatic potential for metabolizing sucrose shifted from favoring sucrose hydrolysis at low sucrose concentrations to sucrose isomerization at high sucrose concentrations. Thus, the amount of trehalulose synthesized by the silverleaf whitefly was directly related to the properties of trehalulose synthase and sucrase and the concentration of sucrose in the diet. We propose that trehalulose is synthesized for excretion when the carbon input from sucrose is in excess of metabolic needs.
    [Show full text]
  • Origin of Rare, Healthy Sugar Found in Stingless Bee Honey 25 August 2021
    Origin of rare, healthy sugar found in stingless bee honey 25 August 2021 from beeswax, stingless bees store their honey in small pots made from a mix of beeswax and tree resins." Stingless bees are found throughout tropical and subtropical parts of the world. The larger, European honey bees (Apis mellifera) produce significantly more honey, and are the world's major honey production species. However, stingless bee honey, which is highly prized as a specialty food, is noted in Indigenous cultures for its medicinal properties and attracts a high price. Tetragonula honey pots. Credit: Tobias Smith, University of Queensland The mystery of what creates the rare, healthy sugar found in stingless bee honey, has been solved by researchers at The University of Queensland, in collaboration with Queensland Health Forensic and Scientific Services. The team found that the sugar trehalulose—which is not found in other honey or as a major component in other food—is produced in the gut of the bees. UQ organic chemist and research leader, Dr. Natasha Hungerford said the origin of this rare Regular honey bee, left. Stingless bee, right. Credit: sugar had been a puzzle since the discovery of Tobias Smith, UQ high levels of sugar trehalulose in stingless bee honey. "We did not know if the trehalulose was coming "Trehalulose is more slowly digested and there is from an external source—perhaps from native flora not the sudden spike in blood glucose that you get ," Dr. Hungerford said. from other sugars," Dr. Hungerford said. "It could have been something in the resin from She said the UQ team was keen to determine if the trees that stingless bees collect and take home to trehalulose content in stingless bee honey could be their nest—because unlike European honey bees, increased, potentially making stingless bee honey which store their honey in honeycomb made only more valuable.
    [Show full text]
  • Staff Working Document
    EN EN EN COMMISSION OF THE EUROPEAN COMMUNITIES Brussels, 8 April 2009 SEC(2009) 447 final COMMISSION STAFF WORKING DOCUMENT Accompanying document to the COMMUNICATION FROM THE COMMISSION ON THE REVIEWS OF ANNEXES I, IV AND V TO REGULATION (EC) NO 1907/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL CONCERNING THE REGISTRATION, EVALUATION, AUTHORISATION AND RESTRICTION OF CHEMICALS (REACH) {C(2009) 2482 final} EN EN TABLE OF CONTENTS 1. Introduction................................................................................................................ 5 1.1. Background .................................................................................................................. 5 1.2. Relationship between Annex IV and Annex V............................................................ 6 2. Review of Annex IV ................................................................................................... 7 2.1. Procedure...................................................................................................................... 7 2.2. Agreed criteria.............................................................................................................. 8 2.3. Nanotechnology ........................................................................................................... 8 2.4. Analysis of proposals ................................................................................................... 9 2.4.1. Overview.....................................................................................................................
    [Show full text]
  • GRAS Notice 681, Isomaltulose
    GRAS Notice (GRN) No. 681 http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm ORIGINAL SUBMISSION LAW OFFICES HYMAN, PHELPS 8 MCNAMARA, P.C. 700 THIRTEENTH STREET. N .W . SUITE 1200 RICARDO CARVAJAL WASHINGTON, D . C . 20005 - 5929 Direct Dial (202) 737-4586 [email protected] 12021737-5600 FACSIMILE 12021 737-9329 www.hpm.com November 15 , 2016 Office of Food Additive Safety (HFS-200) Center for Food Safety and Applied Nutrition Food and Drug Administration 5001 Campus Drive College Park, Maryland 20740 Subject: Notice of a GRAS Exclusion for Isomaltulose Syrup (Dried) Dear Sir/Madam: In accord with 21 C.F.R. part 170, subpart E, Evonik Creavis GmbH (Evonik) hereby submits the enclosed notice that the use of isomaltulose syrup (dried) as a sucrose substitute in foods and beverages is excluded from the premarket approval requirements of the Federal Food, Drug, and Cosmetic Act because the notifier has determined that such use is generally recognized as safe (GRAS). Sincerely, (b) (6) Ricardo Carvajal RC/sas Enclosure o• Fir;.: OF '--------FOOD t:-:>D ••VC c; FETY GRAS NOTICE FOR ISOMALTULOSE SYRUP (DRIED) SUBMITTED BY EVONIK CREAVIS GMBH Part 1- Signed statements and certification (1) Applicability of21 C.F.R. part 170, subpart E We submit this GRAS notice in accordance with 21 C.F.R. part 170, subpart E. (2) Name and address of the notifier Evonik Creavis GmbH Paul-Baumann-Stra13e 1 45772 Marl, Germany (3) Name of the notified substance Isomaltulose syrup (dried) (4) Applicable conditions of use of the notified substance (a) Foods in which the substance is to be used The substance is to be used in foods and beverages in which sucrose is used as an ingredient or is directly added by the consumer.
    [Show full text]
  • Trehalulose and Multiple Day Flight in the Physiology and Ecology of Bemisia Tabaci (Gennadius)
    Trehalulose and Multiple Day Flight in the Physiology and Ecology of Bemisia tabaci (Gennadius) Item Type text; Electronic Dissertation Authors Hardin, Jesse Andrew Publisher The University of Arizona. Rights Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. Download date 05/10/2021 22:56:14 Link to Item http://hdl.handle.net/10150/195980 TREHALULOSE AND MULTIPLE DAY FLIGHT IN THE PHYSIOLOGY AND ECOLOGY OF BEMISIA TABACI (GENNADIUS) by Jesse Andrew Hardin _____________________ A Dissertation Submitted to the Faculty of the DEPARTMENT OF ENTOMOLOGY In Partial Fulfillment of the Requirements For the Degree of DOCTOR OF PHILOSOPHY In the Graduate College THE UNIVERSITY OF ARIZONA 2009 2 THE UNIVERSITY OF ARIZONA GRADUATE COLLEGE As members of the Dissertation Committee, we certify that we have read the dissertation prepared by Jesse Andrew Hardin entitled “Trehalulose and Multiple Day Flight in the Physiology and Ecology of Bemisia tabaci (Gennadius)” and recommend that it be accepted as fulfilling the dissertation requirement for the Degree of Doctor of Philosophy _______________________________________________________________________ Date: 4/17/09 David N. Byrne _______________________________________________________________________ Date: 4/17/09 Martha (Molly) S. Hunter _______________________________________________________________________ Date: 4/17/09 Daniel R. Papaj _______________________________________________________________________ Date: 4/17/09 Michael E. Salvucci _______________________________________________________________________ Date: Final approval and acceptance of this dissertation is contingent upon the candidate’s submission of the final copies of the dissertation to the Graduate College.
    [Show full text]
  • A Novel Sucrose Isomerase Producing Isomaltulose from Raoultella Terrigena
    applied sciences Article A Novel Sucrose Isomerase Producing Isomaltulose from Raoultella terrigena Li Liu 1,2,3, Shuhuai Yu 1,2,3,* and Wei Zhao 1,2,3,* 1 State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; [email protected] 2 National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China 3 Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China * Correspondence: [email protected] (S.Y.); [email protected] (W.Z.); Tel./Fax: +86-0510-8591-91-50 (W.Z.) Abstract: Isomaltulose is widely used in the food industry as a substitute for sucrose owing to its good processing characteristics and physicochemical properties, which is usually synthesized by sucrose isomerase (SIase) with sucrose as substrate. In this study, a gene pal-2 from Raoultella terrigena was predicted to produce SIase, which was subcloned into pET-28a (+) and transformed to the E. coli system. The purified recombinant SIase Pal-2 was characterized in detail. The enzyme is a monomeric protein with a molecular weight of approximately 70 kDa, showing an optimal temperature of 40 ◦C and optimal pH value of 5.5. The Michaelis constant (Km) and maximum reaction rate (Vmax) are 62.9 mmol/L and 286.4 U/mg, respectively. The conversion rate of isomaltulose reached the maximum of 81.7% after 6 h with 400 g/L sucrose as the substrate and 25 U/mg sucrose of SIase.
    [Show full text]
  • Process for Preparing Trehalulose and Isomaltulose
    Europaisches Patentamt European Patent Office © Publication number: 0 483 755 A2 Office europeen des brevets EUROPEAN PATENT APPLICATION © Application number: 91118416.6 © int.Ci.5:C12P 19/18, C12N 11/00, C12N 1/20, //C12N9/10, @ Date of filing: 29.10.91 (C12P1 9/1 8,C12R1:01, 1:38), (C12N1/20,C12R1:01,1:38) © Priority: 31.10.90 JP 294884/90 Inventor: Miyata, Yukie 07.08.91 JP 197915/91 5-15-602, Omorinaka-1-chome Ota-ku, Tokyo(JP) @ Date of publication of application: Inventor: Ebashi, Tadashi 06.05.92 Bulletin 92/19 29-1-3-410, Minaminagareyama-6-chome Nagareyama-shi(JP) © Designated Contracting States: Inventor: Okui, Hideaki AT BE CH DE FR GB IT LI NL SE 3-5-105, Tendai-3-chome Chiba-shi(JP) © Applicant: MITSUI SUGAR CO., LTD Inventor: Nakajima, Yoshikazu 8-3, Nihonbashi Honcho-3-chome Yamato Sukai Haitsu 3-402, 19-7 Chuo-ku, Tokyo(JP) Soyagi-1-chome Applicant: SUEDZUCKER AG Mannheim/Ochsenfurt, Maximilianstrasse 10 Yamaot-shi(JP) W-6800 Mannheim 1(DE) Inventor: Sawada, Kenzo 63-4-801, ltabashi-2-chome @ Inventor: Sugitani, Toshiaki Itabashi-ku, Tokyo(JP) Mitsui Seito Ryo, 5-1, Kobukuroya 2-chome Kamakura-shi(JP) Inventor: Tsuyuki, Kenichiro © Representative: Casalonga, Alain Mitsui Seito Supun Ryo, 5-2, BUREAU D.A. CASALONGA - JOSSE Kobukuroya-2-chome Morassistrasse 8 Kamakura-shi(JP) W-8000 Munchen 5(DE) © Process for preparing trehalulose and isomaltulose. © The present invention relates to a process for preparing trehalulose and isomaltulose wherein at least the trehalulose-forming enzyme system of a trehalulose-forming microorganism is contacted with a sucrose solution CM to convert it into trehalulose and isomaltulose in the weight ratio of at least 4:1.
    [Show full text]
  • Structure Determination of Derivatized Disaccharides by Tandem Mass Spectrometry and Molecular Modeling
    Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 2000 Structure Determination of Derivatized Disaccharides by Tandem Mass Spectrometry and Molecular Modeling. Sanford Louis Mendonca Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Mendonca, Sanford Louis, "Structure Determination of Derivatized Disaccharides by Tandem Mass Spectrometry and Molecular Modeling." (2000). LSU Historical Dissertations and Theses. 7378. https://digitalcommons.lsu.edu/gradschool_disstheses/7378 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy subm itted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps.
    [Show full text]