Production of Isomaltooligosaccharide from ragi.

Juby, Varghese (2014) Production of Isomaltooligosaccharide from ragi. [Student Project Report] (Submitted)

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Abstract

Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and activity of one or limited no of bacteria in the colon and thus improve the host health. The prebiotics stimulate the growth of healthy bacteria such as Bifidobacterium and Lactobacillus in the gut and increase resistance to invade pathogens. Among these IMOs have gained interest as food additives because they can replace partially or totally, liquid sugar syrups, giving new functionalities to the product. Finger millet (Ragi, Eleusine Coracana) is an important staple food in the eastern and Central Africa as well as some parts of India .It lowers weight, strengthens bones, and reduces the risk of diabetics and anemia. Hence in this study effort has been made towards production IMO from ragi starch by successive lequification, saccharification and transglucosylation. Ragi starch is liquefied by Termamyl SC and saccharified using Fungamyl 800 L before being transglucosylated by α-glucosidase that was produced by submerged fermentation from Aspergillus niger. HPLC analysis showed that the reaction mixture consisted of 28.15 ± 0.32 g/L isomaltose , 99.31± 2.11 g/L panose , 6.00 ± 0.03 g/L isomaltotriose , 82.65± 2.96 g/L DP4. The reaction mixture also contained 115.74 ± 8.89 g/L of liberated glucose and unreacted maltose (15.22 ± 0.41 g/L). Enough scope exists for the scale up of the process for IMO production from ragi starch using this method.

Item Type:	Student Project Report
Uncontrolled Keywords:	Finger millet, Isomaltooligosaccharides
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Jun 2015 08:15
Last Modified:	19 Jun 2015 08:15
URI:	http://ir.cftri.res.in/id/eprint/11855

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