Development and optimization of rapid enzymatic process for isomaltooligosaccharides preparation

Combined action with multiple enzymes was investigated for isomaltooligosaccharides( IMOs) production in this study. The corn starch was liquefied using thermostable α- amylase,followed by simultaneous saccharification and transglycosylation using α- glucosyltransferase,pullulanase and β- amylase. The reaction condition was optimized through single factor experiments,including liquefaction degree,reaction temperature and p H in saccharification and transglycosylation phase,α- glucosyltransferase dosage,pullulanase and β- amylase dosage in saccharification phase.The optimum reaction condition was obtained when the dextrose equivalent value( DE) was control at 20~30 and 500~1000 U/g of α- glucosyltransferase,0.9 U/g of pullulanase and 500 U/g ofβ- amylase were employed for simultaneous saccharification and transglycosylation at p H6.0 and 55 ℃ with the25% starch slurry. Under this optimal condition,IMOs with 49.09% of isomaltose,isomaltotriose and panol was obtained within 15 h incubation.In conclusion,the new developed procedure processed rapid preparation of IMOs with high efficiency,in which the IMOs index was significantly improved and the manufacturing duration was 70%reduced.The results are able to improve or reform the current industrial scale process for IMOs manufacturing.