摘要
D-塔格糖具有多种独特的生理特性与功能,近年来已被发达国家开发作为具有高经济附加值的功能性甜味剂进行销售。D-塔格糖的商业化生产长期以来依赖化学催化法,随着20世纪90年代利用L-阿拉伯糖异构酶(简称L-AI酶)催化D-半乳糖制备D-塔格糖技术的兴起,生物法生产D-塔格糖成为了新的发展趋势。结合笔者所在课题组近年来的研究成果,就D-塔格糖生物法生产工艺的研究现状和前景进行综述与展望。
D-tagatose has numerous unique physiological characteristics and functions. In recent years,the developed countries have commercialized it as a functional sweetener with a high added value. For a long time, production of D-tagatose relied on chemical catalysis. In the 1990＇s, a new technology by using L-arabinose isomerase as a biocatalyst,performing the isomerisation from D-galactose into D-tagatose was established. The bio-production of D-tagatose has become the new trend of development. Regarding to our research progress,the bio-production of D-tagatose and its prospective were discussed.
出处
《生物加工过程》
CAS
CSCD
2013年第4期64-71,共8页
Chinese Journal of Bioprocess Engineering
基金
高等学校博士学科点专项科研基金(博士生导师类)(20103221110006)
国家高技术研究发展计划(863计划)(2012AA021503)
