Abstract
Oligosaccharides are low molecular weight carbohydrates with a wide range of health benefits due to their excellent bio-preservative and prebiotic properties. The popularity of functional oligosaccharides among modern consumers has resulted in impressive market demand. Organoleptic and prebiotic properties of starch-derived oligosaccharides are advantageous to food quality and health. The extensive health benefits of oligosaccharides offered their applications in the food, pharmaceuticals, and cosmetic industry. Maltooligosaccharides and isomaltooligosaccharides comprise 2–10 glucose units linked by α-1-4 and α-1-6 glycoside bonds, respectively. Conventional biocatalyst-based oligosaccharides processes are often multi-steps, consisting of starch gelatinization, hydrolysis and transglycosylation. With higher production costs and processing times, the current demand cannot meet on a large-scale production. As a result, innovative and efficient production technology for oligosaccharides synthesis holds paramount importance. Malto-oligosaccharide forming amylase (EC 3.2.1.133) is one of the key enzymes with a dual catalytic function used to produce oligosaccharides. Interestingly, Malto-oligosaccharide forming amylase catalyzes glycosidic bond for its transglycosylation to its inheritance hydrolysis and alternative biocatalyst to the multistep technology. Genetic engineering and reaction optimization enhances the production of oligosaccharides. The development of innovative and cost-effective technologies at competitive prices becomes a national priority.
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Abbreviations
- MOS:
-
Malto-oligosaccharides
- IMOS:
-
Isomalto-oligosaccharides
- MFAse:
-
Malto-oligosaccharide forming amylases
- GH:
-
Glycosyl hydrolase
- DP:
-
Degree of polymerisation
- FOX:
-
Fructo-oligosaccharide
- XOS:
-
Xylo-oligosaccharides
- GOS:
-
Galacto-oligosaccharides
- G3:
-
Maltotriose
- G4:
-
Maltotetrose
- G5:
-
Maltopentose
- G6:
-
Maltohexose
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We would like to acknowledge both the Authors and funding agency under Women Scientists Scheme (WOS-A), Department of Science and technology (DST), Delhi, India and CSIR- National Chemical Laboratory, Pune, India for necessary facilities. The work described has not been published before, it is not under consideration for publication elsewhere, its submission to JFST publication has been approved by all authors as well as the responsible authorities tacitly or explicitly at the institute where the work has been carried out, if accepted, it will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder, and JFST will not be held legally responsible should there be any claims for compensation or dispute on authorship.
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Present research study is financially supported by Women Scientists Scheme (WOS-A), Department of Sciences and Technology (DST) and CSIR- National Chemical Laboratory, Pune, India for necessary facilities.
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VS (Vidhya Shinde) persuaded, and he concept and drafted the manuscript. VKR (Dr.V. Koteswara Rao) scientific correction, and English editing of the manuscript.
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Shinde, V.K., Vamkudoth, K.R. Maltooligosaccharide forming amylases and their applications in food and pharma industry. J Food Sci Technol 59, 3733–3744 (2022). https://doi.org/10.1007/s13197-021-05262-7
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DOI: https://doi.org/10.1007/s13197-021-05262-7