Process for the Production of Transglycosylating α- glucosidase using Novel Fungal Strain

This process involves the biotechnological production of transglycosylating α-glucosidase enzyme using a novel fungal strain through controlled fermentation. The enzyme catalyzes transglycosylation reactions, converting sugars into functional oligosaccharides with prebiotic properties. The technology offers an efficient and sustainable approach to produce enzymes used in food processing and nutraceutical industries, improving yield, enzymatic activity, and production efficiency compared with conventional enzyme production methods.

The enzyme is produced through submerged or solid state fermentation using a selected fungal strain under optimized conditions of temperature, pH, and nutrient supply. The produced α-glucosidase enzyme is extracted, purified, and used in the synthesis of functional oligosaccharides, sweetener modification, and carbohydrate processing. It is widely applied in functional foods, prebiotic production, fermentation industries, and pharmaceutical formulations that require specialized carbohydrate transformations.

The process provides several advantages such as high enzyme yield, improved catalytic efficiency, and cost effective production through microbial fermentation. Using fungal strains enables easy cultivation, scalability, and stable enzyme production. The method is also environmentally friendly, reducing reliance on chemical synthesis. Additionally, the enzyme supports the production of health promoting oligosaccharides, enhancing the nutritional and functional value of food products.