Production of isomaltooligosaccharides from banana flour

Abstract

Banana flour could be used as a potential raw material for IMO synthesis.

Microbial Glycosidases for Nondigestible Oligosaccharides Production

“…Liquefied banana slurries were used for IMO synthesis by Transglucosidase L, producing after 12 h of transglucosylation, a yield of 76.6% with a concentration of 70.74 g/L. The IMOs mixture was composed of 53 isomaltotriose, 21 isomaltotetraose, and 26% maltooligoheptaose and larger oligomers [86]. A yield of 58.1% with a concentration of 93 g/L was obtained for IMOs production from a immobilized glucosidase using as substrate a maltose solution (160 mg/mL) in a membrane reactor system [87].…”

Production of isomaltooligosaccharides (IMO) using simultaneous saccharification and transglucosylation from starch and sustainable sources

“…no blue color formation with iodine test) and later arrested by the addition of lactic acid to bring down pH to 3.0. Liquefaction conditions were selected based on Chockchaisawasdee and Poosaran [12].…”

“…The samples were stored at −20 • C for further analysis using HPLC. Saccharification using Fungamyl 800L was carried at optimal conditions of pH (5.0) and temperature (55 • C) based on Chockchaisawasdee and Poosaran [12].…”

“…They are antidiabetic, non-cariogenic and known to have a low glycemic index [11]. They generally consist of 2-5 glucose moieties linked together by ␣- (1,6) linkage, and sometimes there can be a possible presence of ␣- (1,4) linkage along with the ␣-(1,6) linkage [12]. The most common IMOs are isomaltose, panose, isomaltotetraose, isomaltopentaose, nigerose and kojibiose and many of them occur naturally in a number of fermented foods like soy sauce, miso, sake and honey [11].…”

Peer Review #1 of "Starch biotransformation into isomaltooligosaccharides using thermostable alpha-glucosidase from Geobacillus stearothermophilus (v0.2)"

“…IMOs consist of 2-10 glucose residues and contain at least one alpha-1,6-glycosidic bond and the remaining bonds in IMO molecules are all alpha-1,4-glycosidic bonds. Commercial IMOs are a class of syrups that contain isomaltose, panose, isomaltotriose and branched oligosaccharides composed of more than four sugar residues (Chockchaisawasdee and Poosaran, 2013). The branched oligosaccharides account for more than 50-55% of the total sugar content.…”