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. 1993 Apr;59(4):953–959. doi: 10.1128/aem.59.4.953-959.1993

A New Way of Producing Isomalto-Oligosaccharide Syrup by Using the Transglycosylation Reaction of Neopullulanase

Takashi Kuriki 1,*, Michiyo Yanase 1, Hiroki Takata 1, Yoshiaki Takesada 2, Tadayuki Imanaka 3, Shigetaka Okada 1
PMCID: PMC202222  PMID: 16348919

Abstract

A new way of producing isomalto-oligosaccharide syrup from starch was developed. Isomalto-oligosaccharides contain one or more α-(1→6)-glucosidic linkages with or without α-(1→4)-glucosidic linkages. The isomalto-oligosaccharide syrups are receiving increased attention as food additives because it is thought that they help prevent dental caries and improve human intestinal microflora, acting as a growth factor for bifidobacteria. The new system for production of isomalto-oligosaccharide syrup is based on the strong α-(1→6)-transglycosylation reaction of neopullulanase. Bacillus subtilis saccharifying α-amylase was simultaneously used with neopullulanase to improve the yield of isomalto-oligosaccharides. The yield of isomalto-oligosaccharides was increased to more than 60%, compared with a yield of 45.0% obtained by the conventional system. To reduce the costs, the use of immobilized neopullulanase was investigated. Almost the same yield of isomalto-oligosaccharides was obtained by using immobilized neopullulanase.

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Selected References

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