生物法生产D-塔格糖的研究进展  

Research progress in biological production of D-tagatose

作　　者：徐铮[1] 李贵祥[1] 李莎[1] 徐虹[1] 

机构地区：[1]南京工业大学食品与轻工学院材料化学工程国家重点实验室,南京211800

出　　处：《生物加工过程》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)

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.

关 键 词：D-塔格糖 功能性甜味剂 L-阿拉伯糖异构酶 

分 类 号：Q75[生物学—分子生物学]