Open AccessHighly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail
Author(s) -
Dandan Niu,
Jian Qiao,
Pujun Li,
Kangming Tian,
Xiaoguang Liu,
Suren Singh,
Fuping Lu
Publication year - 2016
Publication title -
electronic journal of biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.603
H-Index - 57
ISSN - 0717-3458
DOI - 10.1016/j.ejbt.2016.12.002
Subject(s) - pullulanase , bacillus licheniformis , isomaltose , bacillus amyloliquefaciens , chemistry , aspergillus niger , amylase , food science , starch , biochemistry , hydrolysis , enzyme , carbohydrase , chromatography , maltose , fermentation , biology , bacteria , bacillus subtilis , genetics
Background: Current commercial production of isomalto-oligosaccharides (IMOs) commonly involves a lengthy multistage process with low yields.Results: To improve the process efficiency for production of IMOs, we developed a simple and efficient method by using enzyme cocktails composed of the recombinant Bacillus naganoensis pullulanase produced by Bacillus licheniformis, α-amylase from Bacillus amyloliquefaciens, barley bran β-amylase, and α-transglucosidase from Aspergillus niger to perform simultaneous saccharification and transglycosylation to process the liquefied starch. After 13 h of reacting time, 49.09% IMOs (calculated from the total amount of isomaltose, isomaltotriose, and panose) were produced.Conclusions: Our method of using an enzyme cocktail for the efficient production of IMOs offers an attractive alternative to the process presently in use
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