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 recombi...
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| Veröffentlicht in: | Electronic Journal of Biotechnology 2018-01, Vol.26 (1) |
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| container_title | Electronic Journal of Biotechnology |
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| creator | Niu, Dandan Qiao, Jian Li, Pujun Tian, Kangming Liu, Xiaoguang Singh, Suren Lu, Fuping |
| 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. |
| format | Article |
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(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.</description><identifier>ISSN: 0717-3458</identifier><identifier>EISSN: 0717-3458</identifier><language>eng</language><publisher>Universidad Católica de Valparaíso</publisher><subject>Aspergillus niger ; Bacillus amyloliquefaciens ; Bacillus licheniformis ; Bacillus naganoensis pullulanase ; Barley bran β-amylase ; Iisomalto-oligosaccharides production ; Saccharification ; Ttransglycosylation ; α-Amylase ; α-Transglucosidase</subject><ispartof>Electronic Journal of Biotechnology, 2018-01, Vol.26 (1)</ispartof><rights>Copyright 2017 - Pontificia Universidad Cat\u00f3lica de Valpara\u00edso</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,79175</link.rule.ids></links><search><creatorcontrib>Niu, Dandan</creatorcontrib><creatorcontrib>Qiao, Jian</creatorcontrib><creatorcontrib>Li, Pujun</creatorcontrib><creatorcontrib>Tian, Kangming</creatorcontrib><creatorcontrib>Liu, Xiaoguang</creatorcontrib><creatorcontrib>Singh, Suren</creatorcontrib><creatorcontrib>Lu, Fuping</creatorcontrib><title>Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail</title><title>Electronic Journal of Biotechnology</title><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.</description><subject>Aspergillus niger</subject><subject>Bacillus amyloliquefaciens</subject><subject>Bacillus licheniformis</subject><subject>Bacillus naganoensis pullulanase</subject><subject>Barley bran β-amylase</subject><subject>Iisomalto-oligosaccharides production</subject><subject>Saccharification</subject><subject>Ttransglycosylation</subject><subject>α-Amylase</subject><subject>α-Transglucosidase</subject><issn>0717-3458</issn><issn>0717-3458</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>RBI</sourceid><recordid>eNqVjE0KwjAQhYMoWH_uMBeopLVS96L0AO7LGCftaJqUJC7q6S2o4FZ48D4evG8iEllmZbotdvvpD8_FIoSblLksyiIRbcVNawYgrVkx2Qhkn0OHkRX0nnr0IzoLTgMH16GJLnWGGxdQqRY9XymA9q6DENGrFh6BbQNo3x4C5dQ9IpuVmGk0gdafXorN6Xg-VOmFR5-luvfcoR9q5Rnr70i3MVkp82z79-EFmx9U2w</recordid><startdate>20180116</startdate><enddate>20180116</enddate><creator>Niu, Dandan</creator><creator>Qiao, Jian</creator><creator>Li, Pujun</creator><creator>Tian, Kangming</creator><creator>Liu, Xiaoguang</creator><creator>Singh, Suren</creator><creator>Lu, Fuping</creator><general>Universidad Católica de Valparaíso</general><scope>RBI</scope></search><sort><creationdate>20180116</creationdate><title>Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail</title><author>Niu, Dandan ; Qiao, Jian ; Li, Pujun ; Tian, Kangming ; Liu, Xiaoguang ; Singh, Suren ; Lu, Fuping</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-bioline_primary_cria_bioline_ej_ej170213</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Aspergillus niger</topic><topic>Bacillus amyloliquefaciens</topic><topic>Bacillus licheniformis</topic><topic>Bacillus naganoensis pullulanase</topic><topic>Barley bran β-amylase</topic><topic>Iisomalto-oligosaccharides production</topic><topic>Saccharification</topic><topic>Ttransglycosylation</topic><topic>α-Amylase</topic><topic>α-Transglucosidase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Niu, Dandan</creatorcontrib><creatorcontrib>Qiao, Jian</creatorcontrib><creatorcontrib>Li, Pujun</creatorcontrib><creatorcontrib>Tian, Kangming</creatorcontrib><creatorcontrib>Liu, Xiaoguang</creatorcontrib><creatorcontrib>Singh, Suren</creatorcontrib><creatorcontrib>Lu, Fuping</creatorcontrib><collection>Bioline International</collection><jtitle>Electronic Journal of Biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Niu, Dandan</au><au>Qiao, Jian</au><au>Li, Pujun</au><au>Tian, Kangming</au><au>Liu, Xiaoguang</au><au>Singh, Suren</au><au>Lu, Fuping</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Highly efficient enzymatic preparation of isomalto-oligosaccharides from starch using an enzyme cocktail</atitle><jtitle>Electronic Journal of Biotechnology</jtitle><date>2018-01-16</date><risdate>2018</risdate><volume>26</volume><issue>1</issue><issn>0717-3458</issn><eissn>0717-3458</eissn><abstract>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.</abstract><pub>Universidad Católica de Valparaíso</pub></addata></record> |
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| source | DOAJ Directory of Open Access Journals; Bioline International; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection; Free Full-Text Journals in Chemistry |
| subjects | 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 |
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