Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail
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 recomb...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2017-03-01
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| Series: | Electronic Journal of Biotechnology |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0717345816301336 |
| _version_ | 1818214610993414144 |
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| author | Dandan Niu Jian Qiao Pujun Li Kangming Tian Xiaoguang Liu Suren Singh Fuping Lu |
| author_facet | Dandan Niu Jian Qiao Pujun Li Kangming Tian Xiaoguang Liu Suren Singh Fuping Lu |
| author_sort | Dandan Niu |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-12T06:22:56Z |
| format | Article |
| id | doaj.art-4ae4d9afb2464ee89ffcac1fb324dd50 |
| institution | Directory Open Access Journal |
| issn | 0717-3458 |
| language | English |
| last_indexed | 2024-12-12T06:22:56Z |
| publishDate | 2017-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Electronic Journal of Biotechnology |
| spelling | doaj.art-4ae4d9afb2464ee89ffcac1fb324dd502022-12-22T00:34:51ZengElsevierElectronic Journal of Biotechnology0717-34582017-03-0126C465110.1016/j.ejbt.2016.12.002Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktailDandan Niu0Jian Qiao1Pujun Li2Kangming Tian3Xiaoguang Liu4Suren Singh5Fuping Lu6Fujian Provincial Key Laboratory of Marine Enzyme Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350116, ChinaThe College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaThe College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaDepartment of Biological Chemical Engineering, College of Chemical Engineering and Material Sciences, Tianjin University of Science and Technology, Tianjin 300457, ChinaDepartment of Biological Chemical Engineering, College of Chemical Engineering and Material Sciences, Tianjin University of Science and Technology, Tianjin 300457, ChinaDepartment of Biotechnology and Food Technology, Durban University of Technology, Durban, South AfricaThe College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaBackground: 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.http://www.sciencedirect.com/science/article/pii/S0717345816301336Aspergillus nigerBacillus amyloliquefaciensBacillus licheniformisBacillus naganoensis pullulanaseBarley bran β-amylaseIisomalto-oligosaccharides productionSaccharificationTtransglycosylationα-Amylaseα-Transglucosidase |
| spellingShingle | Dandan Niu Jian Qiao Pujun Li Kangming Tian Xiaoguang Liu Suren Singh Fuping Lu Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail Electronic Journal of Biotechnology Aspergillus niger Bacillus amyloliquefaciens Bacillus licheniformis Bacillus naganoensis pullulanase Barley bran β-amylase Iisomalto-oligosaccharides production Saccharification Ttransglycosylation α-Amylase α-Transglucosidase |
| title | Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail |
| title_full | Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail |
| title_fullStr | Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail |
| title_full_unstemmed | Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail |
| title_short | Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail |
| title_sort | highly efficient enzymatic preparation of isomalto oligosaccharides from starch using an enzyme cocktail |
| topic | Aspergillus niger Bacillus amyloliquefaciens Bacillus licheniformis Bacillus naganoensis pullulanase Barley bran β-amylase Iisomalto-oligosaccharides production Saccharification Ttransglycosylation α-Amylase α-Transglucosidase |
| url | http://www.sciencedirect.com/science/article/pii/S0717345816301336 |
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