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Production of isomaltooligosaccharides (IMO) using simultaneous saccharification and transglucosylation from starch and sustainable sources.

Anindya, Basu and Sarma, Mutturi and Prapulla, S. G. (2016) Production of isomaltooligosaccharides (IMO) using simultaneous saccharification and transglucosylation from starch and sustainable sources. Process Biochemistry, 51 (10). pp. 1464-1471.

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Abstract

Isomaltooligosaccharide (IMO), a well-known prebiotic, was produced from starch by a novel approach ofsimultaneous saccharification and transglucosylation (SST). The dosage of enzyme mixture consisting ofFungamyl 800L, for saccharification and �-glucosidase, for transglucosylation was optimized by Nelder-Mead simplex algorithm. The optimal conditions observed at the end of five iterations were 0.06 U forFungamyl 800L and 1.05 U for �-glucosidase per 5 mL of liquefied slurry. The production of IMO fromsoluble starch using these optimal concentration of enzymes in SST was found to be 95.08 ± 1.22 g/L atthe end of 12 h in comparison to 89.66 ± 2.64 that was obtained using consecutive saccharification andtranslucosylation (CST) at the end of 24 h. Thus produced IMO via SST comprised of (in g/L) isomaltose:13.83, maltotriose: 5.58, panose: 39.40, tetrasaccharides (DP4): 16.1, pentasaccharides (DP5): 11.29 andother higher oligosaccharides (≥DP6): 8.86. The optimized SST process was also extrapolated to twosustainable starch sources viz., potato processing waste (PPW) and broken rice (BR). The IMO producedusing PPW and BR as substrates were found to be 92.17 ± 3.43 g/L and 85.11 ± 4.30 g/L, respectively.These results indicate that SST could be a promising process intensification alternative for the sustainableproduction of IMO in comparison to existing methods.

Item Type: Article
Uncontrolled Keywords: Isomaltooligosaccharides Simplex algorithm Broken rice Potato processing waste�-Glucosidasea
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jan 2018 06:08
Last Modified: 22 Jan 2018 06:08
URI: http://ir.cftri.com/id/eprint/13360

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