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 recombinant Bacillus naganoensis

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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.

Keywords
Aspergillus niger; Bacillus amyloliquefaciens; Bacillus licheniformis; Bacillus naganoensis pullulanase; Barley bran β-amylase; Iisomalto-oligosaccharides production; Saccharification; Ttransglycosylation; α-Amylase; α-Transglucosidase