Premium
Enzyme‐resistant isomalto‐oligosaccharides produced from Leuconostoc mesenteroides NRRL B‐1426 dextran hydrolysis for functional food application
Author(s) -
Kothari Damini,
Goyal Arun
Publication year - 2015
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1002/bab.1391
Subject(s) - dextransucrase , leuconostoc mesenteroides , chemistry , dextranase , dextran , depolymerization , biochemistry , oligosaccharide , hydrolysis , chromatography , food science , organic chemistry , lactic acid , bacteria , biology , genetics
The extracellular dextransucrase from Leuconostoc mesenteroides NRRL B‐1426 was produced and purified using polyethylene glycol fractionation. In our earlier study, it was reported that L. mesenteroides dextransucrase synthesizes a high‐molecular mass dextran (>2 × 10 6 Da) with ∼85.5% α‐(1→6) linear and ∼14.5% α‐(1→3) branched linkages. Isomalto‐oligosaccharides (IMOs) were synthesized through depolymerization of dextran by the action of dextranase. The degree of polymerization of IMOs was 2–10 as confirmed by mass spectrometry. The nuclear magnetic resonance spectroscopic analysis revealed the presence of α‐(1→3) linkages in the synthesized IMOs. The IMOs were resistant to dextranase, α‐glucosidase, and α‐amylase, and therefore can have potential application as food additives in the functional foods.