Enhancement of glucose production from maltodextrin hydrolysis by optimisation of saccharification process using mixed enzymes involving novel pullulanase

Abstract

Summary Pullulanase is important to enhance the production and quality of glucose from starch hydrolysis by mixed enzymatic saccharification. To improve glucose production, it would be necessary to manipulate the enzymatic saccharification process and conditions. For enzymatic saccharification involving the newly identified recombinant pullulanase, glucose, maltose and isomaltose were detected, and glucose was the main product from maltodextrin hydrolysis, with the dextrose equivalent value over 99.5%. During the saccharification process, there would be a balance between glucose and disaccharides due to enzymatic hydrolysis and its reverse reaction. With the optimised ratio of glucoamylase to pullulanase (50:1) and dry maltodextrin concentration (20%, w/w), the glucose content (DX) around 99% was obtained with the space‐time yield of 6 mg g−1·h. After optimisation by orthogonal design and response surface methodology, the DX value of 99.35% was achieved with enzyme loading 75 U g−1 at 55 °C and pH 4.5 for 36 h.

Hydrolysis of Oat Starch by Amyloglucosidase and Pullulanase

“…Although the retention times may vary according to the column and solvent used, we found similar results to those of Zhao et al. [ 24 ] Their retention times were indicated as 9.99, 14.66, and 25.50 min for glucose maltose and maltotriose, respectively.…”

“…The retention times for glucose maltose and maltotriose standard sugar solutions were found to be 10, 16.2, and 28 min, respectively. Although the retention times may vary according to the column and solvent used, we found similar results to those of Zhao et al [24] Their retention times were indicated as 9.99, 14.66, and 25.50 min for glucose maltose and maltotriose, respectively.…”

“…Pullulanase was useful in our research because it could break α‐1,6‐glycosidic bonds, whereas amyloglucosidase could only split these bonds weakly (incomplete starch decomposition). [ 24 ]…”

Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances

“…To achieve a better synergistic effect with glucoamylase, pullulanase produced from B. licheniformis, with an optimal pH of 4.5 and optimal temperature of 60 • C, can be selected (Hii et al, 2012). Zhao et al (2015) found that the pullulanase reduced the by-products of saccharification, which provided evidence for using pullulanase in high-concentration saccharification. Qu (2014) achieved saccharification of highconcentration maltodextrin (50%) using pullulanase.…”

Food research from China: a special issue for IJFST

“…few years. Many of these recent publications have been heavily cited such as work on fish utilisation Ge et al, 2015), new functional food ingredients Wang et al, 2015;Wu et al, 2015), wine science Jiang et al, 2015;Lu et al, 2015), cereal technology (Ding et al, 2015;Zhao et al, 2015) and novel food processing techniques (Ban et al, 2015;Huang et al, 2015;Liu et al, 2015;Yin et al, 2015;Zhang et al, 2015). Research has also focussed on the role of food materials in human health such as tea consumption , dairy products (Bi et al, 2015;Tian et al, 2015) and antioxidants from a wide range of sources Dong et al, 2015;He et al, 2015).…”