Manufacturing method of matobionic acid using enzymatic oxidation
A maltobionic acid preparation method according to the present invention comprises the steps of: preparing a maltose-containing saccharide solution having a solid matter concentration of 15-25 Brix and containing 90 wt% or higher of maltose relative to the total weight of solid saccharide; and addin...
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creator | KIM HYOUNG SUB KIM SEON HONG HAM CHOONG HYUN KIM HAK JUN |
description | A maltobionic acid preparation method according to the present invention comprises the steps of: preparing a maltose-containing saccharide solution having a solid matter concentration of 15-25 Brix and containing 90 wt% or higher of maltose relative to the total weight of solid saccharide; and adding 4.0-5.0 %(v/w) of carbohydrate oxidase and 0.1-0.8 %(v/w) of catalase, relative to the weight of solid saccharide, to the maltose-containing saccharide solution, and performing an enzymatic oxidation reaction for 15-30 hours at a temperature of 22-35 ℃, at a pH of 6-8, at an aeration rate of 0.9-1.2 vvm, and at a stirring rate of 150-300 rpm, to obtain a reaction product-containing solution. By using the preparation method according to the present invention, the conversion rate of the maltose to a maltobionic acid may be 99 % or higher, and a high-purity maltobionic acid having a purity of 95% or higher and in a powder form may be produced without using separate chromatographic separation.
본 발명에 따른 말토비온산 제조방법은 고형분 농도가 15~25 브릭스(Brix)이고 당류 고형분 전체 중량을 기준으로 말토스 함량이 90 중량% 이상인 말토스 함유 당류 용액을 준비하는 단계; 및 상기 말토스 함유 당류 용액에 당류 고형분 중량 대비 카보하이드레이트옥시다제(Carbohydrate oxidase) 4.0~5.0%(v/w) 및 카탈라제(Catalase) 0.1~0.8%(v/w)를 첨가하고 22~35℃의 온도 조건, 6~8의 pH 조건, 0.9~1.2 vvm의 에어레이션(aeration) 속도 조건 및 150~300 rpm의 교반 속도 조건으로 효소 산화반응을 15~30 hr 동안 진행시켜 반응 산물 함유 용액을 수득하는 단계를 포함한다. 본 발명에 따른 제조방법을 사용하는 경우 말토스의 말토비온산으로의 전환율을 99% 이상으로 할 수 있고, 별도의 크로마토그래피 분리 공정을 사용하지 않고도 순도가 95% 이상이고 분말 형태인 고순도 말토비온산을 생산할 수 있다. |
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본 발명에 따른 말토비온산 제조방법은 고형분 농도가 15~25 브릭스(Brix)이고 당류 고형분 전체 중량을 기준으로 말토스 함량이 90 중량% 이상인 말토스 함유 당류 용액을 준비하는 단계; 및 상기 말토스 함유 당류 용액에 당류 고형분 중량 대비 카보하이드레이트옥시다제(Carbohydrate oxidase) 4.0~5.0%(v/w) 및 카탈라제(Catalase) 0.1~0.8%(v/w)를 첨가하고 22~35℃의 온도 조건, 6~8의 pH 조건, 0.9~1.2 vvm의 에어레이션(aeration) 속도 조건 및 150~300 rpm의 교반 속도 조건으로 효소 산화반응을 15~30 hr 동안 진행시켜 반응 산물 함유 용액을 수득하는 단계를 포함한다. 본 발명에 따른 제조방법을 사용하는 경우 말토스의 말토비온산으로의 전환율을 99% 이상으로 할 수 있고, 별도의 크로마토그래피 분리 공정을 사용하지 않고도 순도가 95% 이상이고 분말 형태인 고순도 말토비온산을 생산할 수 있다.</description><language>eng ; kor</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221221&DB=EPODOC&CC=KR&NR=20220167610A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221221&DB=EPODOC&CC=KR&NR=20220167610A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KIM HYOUNG SUB</creatorcontrib><creatorcontrib>KIM SEON HONG</creatorcontrib><creatorcontrib>HAM CHOONG HYUN</creatorcontrib><creatorcontrib>KIM HAK JUN</creatorcontrib><title>Manufacturing method of matobionic acid using enzymatic oxidation</title><description>A maltobionic acid preparation method according to the present invention comprises the steps of: preparing a maltose-containing saccharide solution having a solid matter concentration of 15-25 Brix and containing 90 wt% or higher of maltose relative to the total weight of solid saccharide; and adding 4.0-5.0 %(v/w) of carbohydrate oxidase and 0.1-0.8 %(v/w) of catalase, relative to the weight of solid saccharide, to the maltose-containing saccharide solution, and performing an enzymatic oxidation reaction for 15-30 hours at a temperature of 22-35 ℃, at a pH of 6-8, at an aeration rate of 0.9-1.2 vvm, and at a stirring rate of 150-300 rpm, to obtain a reaction product-containing solution. By using the preparation method according to the present invention, the conversion rate of the maltose to a maltobionic acid may be 99 % or higher, and a high-purity maltobionic acid having a purity of 95% or higher and in a powder form may be produced without using separate chromatographic separation.
본 발명에 따른 말토비온산 제조방법은 고형분 농도가 15~25 브릭스(Brix)이고 당류 고형분 전체 중량을 기준으로 말토스 함량이 90 중량% 이상인 말토스 함유 당류 용액을 준비하는 단계; 및 상기 말토스 함유 당류 용액에 당류 고형분 중량 대비 카보하이드레이트옥시다제(Carbohydrate oxidase) 4.0~5.0%(v/w) 및 카탈라제(Catalase) 0.1~0.8%(v/w)를 첨가하고 22~35℃의 온도 조건, 6~8의 pH 조건, 0.9~1.2 vvm의 에어레이션(aeration) 속도 조건 및 150~300 rpm의 교반 속도 조건으로 효소 산화반응을 15~30 hr 동안 진행시켜 반응 산물 함유 용액을 수득하는 단계를 포함한다. 본 발명에 따른 제조방법을 사용하는 경우 말토스의 말토비온산으로의 전환율을 99% 이상으로 할 수 있고, 별도의 크로마토그래피 분리 공정을 사용하지 않고도 순도가 95% 이상이고 분말 형태인 고순도 말토비온산을 생산할 수 있다.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHD0TcwrTUtMLiktysxLV8hNLcnIT1HIT1PITSzJT8rMz8tMVkhMzkxRKC0GyafmVVUCZYCC-RWZKUBGfh4PA2taYk5xKi-U5mZQdnMNcfbQTS3Ij08tLkhMTs1LLYn3DjIyMDIyMDQzNzM0cDQmThUAB6QzAw</recordid><startdate>20221221</startdate><enddate>20221221</enddate><creator>KIM HYOUNG SUB</creator><creator>KIM SEON HONG</creator><creator>HAM CHOONG HYUN</creator><creator>KIM HAK JUN</creator><scope>EVB</scope></search><sort><creationdate>20221221</creationdate><title>Manufacturing method of matobionic acid using enzymatic oxidation</title><author>KIM HYOUNG SUB ; KIM SEON HONG ; HAM CHOONG HYUN ; KIM HAK JUN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20220167610A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2022</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>KIM HYOUNG SUB</creatorcontrib><creatorcontrib>KIM SEON HONG</creatorcontrib><creatorcontrib>HAM CHOONG HYUN</creatorcontrib><creatorcontrib>KIM HAK JUN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KIM HYOUNG SUB</au><au>KIM SEON HONG</au><au>HAM CHOONG HYUN</au><au>KIM HAK JUN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Manufacturing method of matobionic acid using enzymatic oxidation</title><date>2022-12-21</date><risdate>2022</risdate><abstract>A maltobionic acid preparation method according to the present invention comprises the steps of: preparing a maltose-containing saccharide solution having a solid matter concentration of 15-25 Brix and containing 90 wt% or higher of maltose relative to the total weight of solid saccharide; and adding 4.0-5.0 %(v/w) of carbohydrate oxidase and 0.1-0.8 %(v/w) of catalase, relative to the weight of solid saccharide, to the maltose-containing saccharide solution, and performing an enzymatic oxidation reaction for 15-30 hours at a temperature of 22-35 ℃, at a pH of 6-8, at an aeration rate of 0.9-1.2 vvm, and at a stirring rate of 150-300 rpm, to obtain a reaction product-containing solution. By using the preparation method according to the present invention, the conversion rate of the maltose to a maltobionic acid may be 99 % or higher, and a high-purity maltobionic acid having a purity of 95% or higher and in a powder form may be produced without using separate chromatographic separation.
본 발명에 따른 말토비온산 제조방법은 고형분 농도가 15~25 브릭스(Brix)이고 당류 고형분 전체 중량을 기준으로 말토스 함량이 90 중량% 이상인 말토스 함유 당류 용액을 준비하는 단계; 및 상기 말토스 함유 당류 용액에 당류 고형분 중량 대비 카보하이드레이트옥시다제(Carbohydrate oxidase) 4.0~5.0%(v/w) 및 카탈라제(Catalase) 0.1~0.8%(v/w)를 첨가하고 22~35℃의 온도 조건, 6~8의 pH 조건, 0.9~1.2 vvm의 에어레이션(aeration) 속도 조건 및 150~300 rpm의 교반 속도 조건으로 효소 산화반응을 15~30 hr 동안 진행시켜 반응 산물 함유 용액을 수득하는 단계를 포함한다. 본 발명에 따른 제조방법을 사용하는 경우 말토스의 말토비온산으로의 전환율을 99% 이상으로 할 수 있고, 별도의 크로마토그래피 분리 공정을 사용하지 않고도 순도가 95% 이상이고 분말 형태인 고순도 말토비온산을 생산할 수 있다.</abstract><oa>free_for_read</oa></addata></record> |
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subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
title | Manufacturing method of matobionic acid using enzymatic oxidation |
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