Isomaltooligosaccharides

Vega R. · Enzymatic Production of Oligosaccharides: From Basic Research to Industrial Production (2025) · DOI: 10.1016/b978-0-443-23730-0.00012-0

Resumen

Production of isomaltooligosaccharides (IMOs) is an important economic issue because of the growing demand for functional foods. IMOs are incorporated into many foodstuffs due to their technological properties, and although they are currently recognized as slowly digestible carbohydrates, functional properties have been demonstrated. They increase the populations of the host's beneficial colonic microbiota and reduce pathogenic bacteria, but the health benefits they exert depend on their chemical structure. This chapter provides an overview of the production methods of IMOs, including the enzymes involved, the reaction mechanism of synthesis from maltose, mathematical modeling under steady-state conditions, determination of enzymatic activities, starch sources used (cheap and agro-industrial waste), the effect of reaction conditions on the process output parameters (yield and volumetric productivity), and the production of long-sized IMOs. In addition, selective fermentation with yeast as a purification technique and IMOs’ applications in the food industry are analyzed in detail.

Instituciones: Universidad Nacional Mayor de San Marcos