Patent
Process for manufacturing D-tagatose
| العنوان: | Process for manufacturing D-tagatose |
|---|---|
| Patent Number: | 6,057,135 |
| تاريخ النشر: | May 02, 2000 |
| Appl. No: | 07/976,241 |
| Application Filed: | November 13, 1992 |
| مستخلص: | D-tagatose is manufactured from cheese whey and/or milk. The cheese whey and/or milk is hydrolyzed to prepare a mixture comprising galactose and glucose. Galactose is separated from the glucose by fermentation and subjected to isomerization using L-arabinose isomerase, thereby producing D-tagatose. The D-tagatose can be used as a reduced calorie food sweetening and bulking agent, as an intermediate for the synthesis of optically active compounds, and as an additive in detergent, cosmetic and pharmaceutical formulations. |
| Inventors: | Ibrahim, Osama O. (Stockholm, NJ); Spradlin, Joseph E. (Monroe, NY) |
| Assignees: | Kraft Foods, Inc. (Northfield, IL) |
| Claim: | What is claimed is |
| Claim: | 1. A method of manufacturing D-tagatose from cheese whey, milk, or cheese whey and milk, comprising the following sequential steps |
| Claim: | subjecting the cheese whey, milk, or cheese whey and milk to ultrafiltration to make a lactose permeate; |
| Claim: | hydrolyzing the lactose permeate to make a lactose hydrolysate comprised of D-galactose and glucose; |
| Claim: | subjecting the lactose hydrolysate to fermentation conditions whereby the glucose is selectively fermented to ethanol; |
| Claim: | separating the D-galactose from the ethanol, making a solution having a concentration of from about 10% to about 60% by weight D-galactose; |
| Claim: | subjecting the solution of D-galactose to enzymatic isomerization with L-arabinose isomerase at an isomerization pH from about 5.5 to about 7.0 and a temperature from about 50.degree. C. to about 70.degree. C.; and |
| Claim: | wherein the yield of D-tagatose is from about 20% to about 45% by weight based on D-galactose. |
| Claim: | 2. The method of claim 1 comprising the further step of desalinating the lactose permeate before hydrolyzing. |
| Claim: | 3. The method of claim 2 wherein fermentation is caused by a yeast and/or bacteria. |
| Claim: | 4. The method of claim 3 wherein the yeast is Saccharomyces sp. |
| Claim: | 5. The method of claim 4 wherein the yeast is Saccharomyces cerevisiae. |
| Claim: | 6. The method of claim 3 wherein the bacteria is Zymomonas mobilis. |
| Claim: | 7. The method of claim 1 wherein metal ion activators are employed during isomerization. |
| Claim: | 8. The method of claim 7 wherein the metal ion activators are selected from the group consisting of manganese, magnesium, ferric, ferrous, cobalt, calcium and zinc. |
| Current U.S. Class: | 435/105; 536/111; 536/124; 536/127; 426/658 |
| Current International Class: | C12P 1902; C07H 100; C07G 1700 |
| Patent References Cited: | 4069104 January 1978 Barker et al. 4595659 June 1986 Roland et al. 4786722 November 1988 Zehner 4976975 December 1990 Callanain 5002612 March 1991 Beadle et al. |
| Other References: | Fiehring, et al; Chem Abstract, vol. 73(25) p129742e (1970). Hartley et l, Chem Abstract, vol. 114(25) p242021x (1990). K. Yamanaka et al., "L-Arabinose Isomerase", Methods in Enzymology, Carbohydrate Metabolism, (edited by Willis A. Wood, 1996), pp. 596-602, vol. IX. T. Nakamatu et al., "Crystallization and properties of L-arabinose Isomerase from Lactobacillus Gayonii", Kagawa University, BBA 65867, Biochim, Biophys, Acta, 178 (1969) pp. 156-165. F.J. Simpson et al., "Degradation of L-Arabinose by Aerobacter Aerogenes", The Journal of Biological Chemistry, vol. 230 (1958) pp. 457-472. K. Izumori et al. "Pentose Metabolism in Mycobacterium smegmatis: Comparison of L-Arabinose Isomerases induced by L-Arabinose and D-Galactose" Journal of Bacteriology, Jan. 1978, pp. 412-414, vol. 133 No. 1. J.R. Ernandes et al., "Simultaneous Utilization of Galactose and Glucose by Saccharomyces spp.", Biotechnology Technique, vol. 6, No. 3, May/Jun. 1992, pp. 233-238. P.J. Whalen, "Development, Scale-up and a Continuous Fermentation Process for the Cofermentation of Cheese Whey and Corn for Ethanol Production", University of Nebraska, Lincoln, NE 68583-0745 U.S.A., Dissertation Abstracts International, B1988, 49(4) 964-965. T. Miyamoto et al., Japanese Journal of Dairy and Food Science, 1986, 35(4) A143-150. V.S. O'Leary et al., "Influence of Lactose Hydrolysis and Solids Concentration on Alcohol Production by Yeast in Acid Whey Ultrafiltrate", Biotechnology and Bioengineering, vol. XIX, (1977) pp. 1689-1702. D.W. Koren et al., "Continuous Production of Fructose Syrup and Ethanol from Hydrolysed Jerusalem Artichoke Juice", Journal of Industrial Microbiology, 7 (1991) pp. 131-136. Z. Duvnjak et al., "Production of Sorbitol and Ethanol from Jerusalem Artichokes by Saccharomyces cerevisiae ATCC 36859", Applied Microbiology Biotechnology (1991) 35:711-715. J.W. Patrick et al., "Coordination of Enzyme Synthesis in the L-Arabinose Operon in Escherichia col", J. Biol Chem, 1071, 246, 5102-6. |
| Primary Examiner: | Leary, Louise N. |
| Attorney, Agent or Firm: | Marcoux, Thomas A. Savoie, Thomas R. |
| رقم الانضمام: | edspgr.06057135 |
| قاعدة البيانات: | USPTO Patent Grants |
| الوصف غير متاح. |