Abstract
Isomaltulose is a noncariogenic reducing disaccharide and also a structural isomer of sucrose and is used by the food industry as a sucrose replacement. It is obtained through enzymatic conversion of microbial sucrose isomerase. An Erwinia sp. D12 strain is capable of converting sucrose into isomaltulose. The experimental design technique was used to study the influence of immobilization parameters on converting sucrose into isomaltulose in a batch process using shaken Erlenmeyer flasks. We assessed the effect of gelatin and transglutaminase addition on increasing the reticulation of granules of Erwinia sp. D12 cells immobilized in alginate. Independent parameters, sodium alginate concentration, cell mass concentration, CaCl2 concentration, gelatin concentration, and transglutaminase concentration had all a significant effect (P < 0.05) on isomaltulose production. Erwinia sp. D12 cells immobilized in 3.0% (w/v) sodium alginate, 47.0% (w/v) cell mass, 0.3 molL−1 CaCl2, 1.7% (w/v) gelatin and 0.15% (w/v) transglutaminase presented sucrose conversion into isomaltulose, of around 50–60% in seven consecutive batches.
Highlights
In the food industry, sucrose is the most commonly used sweetener as a result of its physical and chemical and sensory characteristics
This study showed that the independent parameters assessed had a significant impact on isomaltulose stability and conversion
The parameters assessed in both immobilization and conversion of sucrose into isomaltulose were sodium alginate concentration, wet cell mass concentration, and CaCl2 concentration
Summary
Sucrose is the most commonly used sweetener as a result of its physical and chemical and sensory characteristics. Isomaltulose is a reducing disaccharide, a sucrose isomer obtained by microbial enzymatic conversion of sucrose [1, 2]. Many isomaltulose-derived products have potential industrial applications. Such items as intermediate disaccharides, polymers such as biodegradable detergents, and surfactants for industrial use may be obtained [4, 5]. Some papers have recently reported the use of transglutaminase to immobilize cells and enzymes [11,12,13,14,15]. Experimental design technique and response surface analysis were used to assess both immobilization parameters and effects of gelatin and transglutaminase addition to a calcium alginate immobilization process on the stability and conversion of sucrose into isomaltulose
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