ページID:11753

公開日:2020年12月10日

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Production of Rare Sugar

In order to study rare sugar, you must first produce it.
What was important in the production of rare sugars was that we develop a method where sugars that occur in large quantities in the natural world, such as fructose, could be made into a resource for making rare sugar.
At the Kagawa University Faculty of Agriculture, headed at the time by Prof. Izumori, it was discovered that by using a particular microbial enzyme it was possible for natural and inexpensive fructose to be used to make the rare sugar D-allulose.

picture of converting Fructose into D-allulose

Kagawa University Faculty of Agriculture

The Site of Discovery of the Crucial Enzyme in 1991 (behind the present day co-op store)

Izumoring

The image below shows the blueprint for making rare sugar by the process dubbed “Izumoring,” as presented by Prof. Izumori in 2002. When amonosaccharide (the simplest form of sugar) reacts withthe microbial enzyme (which causes the sugar to change from one kind to another) it forms a beautiful kind of point symmetry. A wide variety of high quality rare sugars can be made this way, and of all the places in the world, it has been happening only at Kagawa University. An effective production method for rare sugar hasnow been established.

picture of Izumoring

Rare SugarProduction Process

The production of rare sugar involves five processes. In order to perform these processes efficiently,Rare Sugar Production Stations were established on Kagawa University’s Faculty of Agriculture campus in 2006. At these stations, Kagawa University can produce large quantities of rare sugar and continue to perform research.

Culturing Microorganisms and Mass Producing Enzymes
Converting Common Sugar to Rare Sugar through Chemical Reaction
Breaking Down Rare Sugar and Raw Materials (Fructose, etc.)
Rare Sugar Concentration
Rare Sugar Crystallization

Production of Rare Sugar1Production of Rare Sugar2Production of Rare Sugar3Production of Rare Sugar4

Rare Sugar Production Stations

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