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Efficient Production of Prebiotic Gluco-oligosaccharides in Orange Juice Using Immobilized and Co-immobilized Dextransucrase

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Abstract

Dextransucrase from Leuconostoc mesenteroides NRRL B-512F was subjected to immobilization and co-immobilization with dextranase from Chaetomium erraticum. Immobilization has enhanced the operational and storage stability of dextransucrase. Two hundred milligrammes (2.4 IU/mg) of alginate beads (immobilized and co-immobilized) were found to be optimum for the production of gluco-oligosaccharides (GOS) in orange juice with a high degree of polymerization. The pulp of the orange juice did not interfere in the reaction. In the batch process, co-immobilized dextransucrase (41 g/L) produced a significantly higher amount of GOS than immobilized dextransucrase (37 g/L). Alginate entrapment enhanced the thermal stability of dextransucrase for up to 3 days in orange juice at 30 °C. The production of GOS in semi-continuous process was 39 g/L in co-immobilized dextransucrase and 33 g/L in immobilized dextransucrase. Thus, immobilization technology offers a great scope in terms of reusability and efficient production of a value added functional health drink.

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Acknowledgements

The authors would like to express their sincere thanks to CNPq for funding the project 300101/2015-5 and providing the financial support for the work.

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Authors and Affiliations

  1. Department of Food Science, Laboratory of Biotechnology, Federal University of Ceara, Campus do Pici, Bloco 851, Fortaleza, CE, 60440-900, Brazil

    Jagan Mohan Rao Tingirikari, Wesley Faria Gomes & Sueli Rodrigues

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  1. Jagan Mohan Rao Tingirikari
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  2. Wesley Faria Gomes
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  3. Sueli Rodrigues
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Correspondence to Jagan Mohan Rao Tingirikari.

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Tingirikari, J.M.R., Gomes, W.F. & Rodrigues, S. Efficient Production of Prebiotic Gluco-oligosaccharides in Orange Juice Using Immobilized and Co-immobilized Dextransucrase. Appl Biochem Biotechnol 183, 1265–1281 (2017). https://doi.org/10.1007/s12010-017-2496-2

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