Team:Tec-Monterrey/projectoverview
From 2011.igem.org
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+ | <p class="textojustif"> Fructose contributes many useful physical and functional attnibutes to food and beverage applications, including sweetness, flavor enhancement, humectancy, color and flavor development, freezing-point depression, and osmotic stability. (Hanover LM & White JS, 1993) | ||
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<p class="textojustif"> Inverted sugar contains fructose and glucose in equal proportions. This product is greater in demand than pure glucose as a food and drink sweetener. The conventional method of manufacturing inverted sugar involves acid hydrolysis of sucrose. However, such reaction has a low conversion efficiency and high-energy consumption. Our new genetic construct will be able to immobilize invertase by cell surface display technique fusing them to fragments of ompA and estA. This system will be capable to transform sucrose into fructose by an enzymatic method without destroying the bacteria; thus reducing the amount of unit operations required to purify only the enzyme and cutting production costs. At the same time, we will immobilize cellulase with the same strategy to take advantage of cellulose residues from the sugarcane process, making the device sustainable. | <p class="textojustif"> Inverted sugar contains fructose and glucose in equal proportions. This product is greater in demand than pure glucose as a food and drink sweetener. The conventional method of manufacturing inverted sugar involves acid hydrolysis of sucrose. However, such reaction has a low conversion efficiency and high-energy consumption. Our new genetic construct will be able to immobilize invertase by cell surface display technique fusing them to fragments of ompA and estA. This system will be capable to transform sucrose into fructose by an enzymatic method without destroying the bacteria; thus reducing the amount of unit operations required to purify only the enzyme and cutting production costs. At the same time, we will immobilize cellulase with the same strategy to take advantage of cellulose residues from the sugarcane process, making the device sustainable. | ||
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<center><img src="https://static.igem.org/mediawiki/2011/6/66/Referencesimg.png" alt="" name="" width="200" height="50" id="tgo"></center> | <center><img src="https://static.igem.org/mediawiki/2011/6/66/Referencesimg.png" alt="" name="" width="200" height="50" id="tgo"></center> | ||
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+ | <p class="textojustif"> L Mark Hanover and John S White (1993) Manufacturing, composition, and applications of fructose. Am J Clin Nutr. Vol. 58:724S-32S. | ||
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<p class="textojustif"> Joachim J & Meyer TF (2007) The Autodisplay Story, from Discovery to Biotechnical and Biomedical Applications. Microbiology and Molecular Biology Reviews. Vol. 71, No. 4. p. 600–619 | <p class="textojustif"> Joachim J & Meyer TF (2007) The Autodisplay Story, from Discovery to Biotechnical and Biomedical Applications. Microbiology and Molecular Biology Reviews. Vol. 71, No. 4. p. 600–619 |