學生姓名:
賴昱亘
指導教授:
方翠筠
學 期:
114上
摘 要:
L-arabinose isomerase (L-AI) is a key enzyme in the conversion of D-galactose into the low-calorie rare sugar D-tagatose. Efficient production of L-AI and optimization of its reaction conditions can help reduce production costs and increase industrial yield. In the first study, L-AI from Enterococcus faecalis DBFIQ E36 was expressed in E. coli BL21(DE3), using lactose and residual lactose from whey as inducers. The results
showed that good enzyme performance and tagatose yield (approximately 23%) could be obtained while reducing costs, demonstrating the feasibility of using dairy byproducts. The second study employed a "one-pot" strategy, utilizing both β galactosidase from Aspergillus oryzae and heat-stable L-AI on lactose to directly convert it into D-tagatose. This method is more efficient than traditional stepwise reactions, and due to the high stability of heat-stable L-AI, it can be carried out at high temperatures, improving yield and ease of operation. In summary, these two studies
demonstrate a continuous production process from low-cost enzyme preparation to high-efficiency catalytic conversion, highlighting the industrial application potential of L-AI in the sustainable biomanufacturing of rare sugars.
賴昱亘.pdf