Abstract
Isomaltulose is a low cariogenic sweetener used as a substitute for sucrose in the food industry. In this study, isomaltulose production by Serratia plymuthica ATCC 15928 was performed using free and immobilized cells. Response Surface Methodology was employed to evaluate the influence of temperature, wet cell mass concentration and sucrose concentration during the conversion of sucrose into isomaltulose by free cells. After 2 h of reaction time in shake flasks, a high production of isomaltulose (85.23%) was obtained with a temperature of 25oC, wet cell mass of 20% (w/v) and sucrose solution of 25% (w/v). The free cells were reused during seven successive batches and resulted in efficient isomaltulose conversion between 83.74 and 67.37%. The production of isomaltulose by immobilized cells in calcium alginate was studied in a packed bed bioreactor during seven days in a continuous process. A conversion yield of sucrose into isomaltulose between 81.26 and 70.89% was obtained, using immobilized cells in calcium alginate SynthO 2% (w/v), sucrose solution of 35% (w/v), wet cell mass of 30% (w/v) and temperature of 25oC. The conversion of sucrose into isomaltulose remained high using free cells and using immobilized cells in calcium alginate during the period of execution of the experiments. Key words: Isomaltulose, glucosyltransferase, free cells, immobilized cells, Serratia plymuthica.
Highlights
The use of new sweeteners as sucrose substitutes in food composition has attracted much interest in recent decades
Isomaltulose is a low cariogenic sweetener used as a substitute for sucrose in the food industry
The aim of the present study was to describe the experimental results for isomaltulose production by S. plymuthica ATCC 15928 using free and immobilized cells and show that the two processes are possible to use in isomaltulose production with high conversion rates of sucrose into isomaltulose during the period of execution of the experiments
Summary
The use of new sweeteners as sucrose substitutes in food composition has attracted much interest in recent decades. Alternative sweeteners are used in noncariogenic and low-calorie food production, one segment of the food industry that is growing fastest (Kroger et al, 2006). Isomaltulose or palatinose® (6-O- -Dglucopyranosyl-D-fructofuranose) is considered a promising replacement alternative sweetener for sucrose. It is a reducing sugar and a structural isomer of sucrose, naturally present in honey in small quantities (Rhimi et al, 2008; Kawaguti and Sato, 2010; Mundra et al, 2007). Isomaltulose is a low-cariogenic sugar (Hamada, 2002; Mundra et al, 2007), selectively promotes growth of beneficial bifido-bacteria among human intestinal microflora (Cummings et al, 2001; Birch and Wu, 2007) and it has a sweet taste and bulk similar to sucrose.
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