Abstract
Isomaltulose, as a novel type of functional sugar, possesses characteristics such as low calorie content, anti-caries properties, easy absorption, and slow digestion. It is a sugar substitute suitable for diabetics and obese individuals, and it has broad applications in the food, pharmaceutical, and cosmetic industries. At present, the main preparation methods of isomaltulose include chemical synthesis, plant transgenic techniques, microbial conversion, and enzyme conversion. Among these methods, enzyme conversion has emerged as a new research focus in recent years, primarily utilized for sucrose isomerase (SIase) . This paper reviews the mutation breeding of enzyme-producing strains of sucrose isomerase, heterologous expression, molecular modification, and chemical modification of SIase in the preparation of isomaltulose. The aim is to offer guidance for the development of related research work and industrial production.
| Translated title of the contribution | Research progress in the preparation and modification of sucrose isomerase |
|---|---|
| Original language | Chinese (Simplified) |
| Pages (from-to) | 385-394 |
| Number of pages | 10 |
| Journal | Food and Fermentation Industries |
| Volume | 51 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Feb 15 2025 |
| Externally published | Yes |
Bibliographical note
Publisher Copyright:© 2025 China National Research Institute of Food and Fermentation Industries Co. Ltd. All rights reserved.
ASJC Scopus Subject Areas
- Food Science
- Applied Microbiology and Biotechnology
Keywords
- chemical modification
- heterologous expression
- isomaltulose
- molecular modification
- mutation breeding
- sucrose isomerase
