MALTOOLIGOSACCHARIDES PRODUCTION FROM GLUTEN FREE STARCHES

CAMINATA LANDRIEL SOLEDAD; CASTILLO, JULIETA DE LAS MERCEDES; RODRÍGUEZ GASTÓN, JORGELINA ANDREA; TABOGA OSCAR; FERRAROTTI, SUSANA ALICIA; COSTA, HERNÁN

Córdoba

Congreso; LII Reunión Anual Sociedad Argentina de Investigación en Bioquímica y Biología Molecular; 2016

Sociedad Argentina de Investigación en Bioquímica y Biología Molecular

Cyclodextrin Glucosyltransferase (CGTase) belongs to glycoside hydrolases family 13. Transform starch into oligosaccharides mixtures of cyclodextrins and maltooligosaccharides (MOS), consisting of glucose (G) linked by α-1,4 bounds. These oligosaccharides are used in different industries, in bakery delay retrogradation of the dough, avoiding the aging of the loaves. Celiac disease is the most common and chronic autoimmune enteropathy in which people cannot eat gluten. Gluten is formed by mechanical work on the hydrated protein of wheat, barley, oats and rye flours. In order to verify that starches are greater production of MOS, a CGTase purified from Paenibacillus sp. in our laboratory was employed on different gluten free starches. Cassava, corn and potatoes starches provide better production. Also, we develop new biocatalysts by mutations at positions 137, 144, 280 and 329 of the CGTase gene. Singles and double mutants on cassava starch were evaluated. Only mutants 137-280 and 144-329 produce similar MOS yields to the wild type. Double mutants in position 137 have a lower production of maltose (G2) and higher proportion of G4 to G6 than that obtained for wild type. Biotechnological processes to obtain MOS are expensive and involve many enzymes. Using the wild type or mutants, MOS mixtures are obtained with a specific and reproducible composition in successive processes.