Abstract
Inulin is a kind of polysaccharide that can be obtained various biomass. Inulooligosaccharides (IOS), a kind of oligosaccharides that can be obtained from inulin by enzymatic hydrolysis using inulinases, have been regarded as the functional food ingredients. Commercially available inulinases produced by natural Aspergillus niger contained both endo- and exo-inulinase activities. For IOS production from inulin, it is desirable to use only endo-inulinase as exo-inulinase would produce mainly the monosacchairde fructose from inulin. In the present study, a simple inulin-mediated ethanol precipitation method was developed to separate endo- and exo-inulinases present in natural inulinases. IOS production from inulin using the enriched endo-inulinase was then optimized in process conditions including pH and temperature, achieving a high yield of ∼94%. The resultant IOS products had a degree of polymerization ranging from 2 to 7. The study demonstrated a novel method for obtaining partially purified or enriched endo-inulinase for IOS production from inulin in an efficient process.
Highlights
Inulins are polysaccharides derived from biomass, where they function as energy storage within plant biology
Inulinasedriven hydrolysis of inulin is achieved by the mechanisms of both exo-inulinase (EC 3.2.1.80), which cleaves fructose from the nonreducing end of inulin, and endo-inulinase (EC 3.2.1.7), which breaks the internal linkage of inulin to release intermediate shortchain IOS (Mutanda et al, 2008)
We qualitatively precipitated inulinase by ethanol gradient precipitation both in the presence and absence of inulin at ethanol concentration ranging from 40% (v/v) to 80% (v/v) (Supplementary Figure S1)
Summary
Inulins are polysaccharides derived from biomass, where they function as energy storage within plant biology. IOS in particular has gained more attention for their value in functional foods This increased interest is attributable to IOS’ bifidogenic nature and health-benefiting properties. Inulin can be enzymatically converted to IOS using a controlled hydrolysis process involving endoinulinase, a conversion that is known to be a single step process (Singh et al, 2016). This means of conversion can be seen as having advantages when considering it from an industrial point of view, primarily due to the reaction conditions and kinetic simplicity of conversion. Fructose is the major product with a little IOS in the hydrolyzate after hydrolysis of inulin by natural inulinase
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