Process for Production of Isomalto-Oligosacharides using Triglucosylating Alpha-glucosidase

This process involves the enzymatic production of isomalto-oligosaccharides (IMO) using triglucosylating α-glucosidase, which catalyzes transglycosylation reactions of glucose units from starch-derived substrates. IMO are functional prebiotic carbohydrates that promote beneficial gut microbiota and improve digestive health. The technology provides an efficient method to produce low calorie, mildly sweet functional ingredients used in health foods, dietary supplements, and nutraceutical formulations.

In this process, starch or maltose syrup is enzymatically converted into IMO through the action of triglucosylating α-glucosidase under controlled conditions of pH and temperature. The enzyme transfers glucose units to form linkages, producing oligosaccharides such as isomaltose and panose. The resulting IMO syrup or powder is widely used in functional foods, beverages, bakery products, and nutraceutical formulations as a prebiotic dietary fiber and low glycemic sweetener.

The enzymatic process offers high specificity, improved yield, and reduced formation of unwanted by products compared with chemical synthesis. It is environmentally friendly and energy efficient, supporting green bioprocessing approaches. IMO produced through this method has prebiotic health benefits, low caloric value, and good stability in food systems. The ingredient also improves texture, sweetness, and nutritional functionality of various processed foods.