Studies on Biological Production of Isomaltulose Using Sucrose Isomerase: Current Status and Future Perspectives
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Studies on Biological Production of Isomaltulose Using Sucrose Isomerase: Current Status and Future Perspectives Lina Liu1 · Muhammad Bilal1 · Hongzhen Luo1 · Yuping Zhao1 · Xuguo Duan2 Received: 12 August 2020 / Accepted: 23 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Isomaltulose, as a safe sucrose substitute, is widely used as a functional sweetener due to its promising properties, such as slower digestion, prolonged energy release, and less cariogenicity. The transformation of sucrose to isomaltulose by free sucrose isomerase (SIase) or microbial cells harboring the SIase gene has received considerable attention in the industry. Heterologous expression of SIase in food-safe grade strains has become a hot topic due to its broad applicability in the food industry. Thanks to rapid developments in genetic engineering technology, SIases from different sources have been heterogeneously expressed in Escherichia coli, which significantly increased the enzyme’s titer. This review presents a systematic and detailed summary of the contemporary biotechnological approaches employed for isomaltulose production, including the source, structural determination, catalysis mechanism, heterologous expression, catalytic reaction condition optimization of SIase, and immobilization of cells. In addition, protein engineering, heterologous expression in food-grade safety strains, fermentation optimization strategies, and immobilization techniques of SIase are introduced in detail. Towards the end, the review is wrapped up with the concluding remarks, and future strategies are outlined for improving the biological production of isomaltulose. Graphical Abstract Summary of biological isomaltulose production from sucrose catalyzed by sucrose isomerase.
Keywords Sucrose isomerase · Isomaltulose · Food-grade safety strains · Protein engineering · Fermentation optimization
* Lina Liu [email protected]
Xuguo Duan [email protected]
Muhammad Bilal [email protected]
1
Hongzhen Luo [email protected]
School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China
2
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
Yuping Zhao [email protected]
13
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1 Introduction Isomaltulose (or Palatinose), as an isomer of sucrose, has similar physical properties and taste to sucrose [47]. In the 1957s, Weiden Hagen. R and Lorenz. S first discovered isomaltulose [66]. Compared with sucrose, isomaltulose has a broad market application prospect in food due to its good acid stability, very low hygroscopicity, and high safety [2, 52, 65]. As a new sweetener, isomaltulose has the advantages of low sweetness (approximately 50% of the relative sweetness of sucrose), non-caries, and low calorie, which is especially suitable for diabetes and obesity [11, 51]. Moreover, isomaltulose is also a kind of reducing sugar, which can be used to produce new functional edible sugar alcohol
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