Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)

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Profiles of Oligosaccharides Synthesized from Under-Explored Tuber Starches Using Aspergillus oryzae Amylase

Authors
Achmad Dinoto1, *, Rini Handayani1, Sulistiani1, Ninu Setianingrum1, Mulyadi1, Heddy Julistiono1
1Research Center for Biology, Indonesian Institute of Science (LIPI). Jl. Raya Jakarta-Bogor Km. 46, Cibinong, Jawa Barat 16911 Indonesia
*Corresponding author. Email: achmaddinoto@yahoo.com
Corresponding Author
Achmad Dinoto
Available Online 5 January 2022.
DOI
10.2991/absr.k.220101.029How to use a DOI?
Keywords
Amylase; Oligosaccharides; Aspergillus oryzae; Canna; Dahlia; Oligosaccharides; Tacca; Xanthosoma
Abstract

Oligosaccharides are beneficial compounds for human health that are widely used in the food, cosmetic, and pharmaceutical industries. Our knowledge on the synthesis of oligosaccharides from tropical plant sources using amylases of indigenous microorganisms are still limited. This study aims to determine the profiles of oligosaccharides synthesized from under-explored tuber starches by Aspergillus oryzae amylase. Submerged fermentation was applied to obtain the crude enzyme. Starches used as substrate in the enzymatic reaction were from four tubers, including Tacca leontopetaloides (L.) Kuntze, Canna indica L., Xanthosoma sagittifolium (L.) Schott, and Dahlia pinnata Cav. Thin layer chromatography (TLC) showed typical oligosaccharide patterns depending on the tuber source. High performance liquid chromatography (HPLC) confirmed the presence of three types of oligosaccharides, including maltotriose, maltotetraose, and maltoheptaose in the Tacca starch-enzyme reaction. Higher maltoheptaose was observed when the substrate was starch from Xanthosoma. The oligosaccharide proportion at about 93% of total detected saccharides was obtained in the enzymatic reaction of Xanthosoma starch.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series
Advances in Biological Sciences Research
Publication Date
5 January 2022
ISBN
978-94-6239-506-0
ISSN
2468-5747
DOI
10.2991/absr.k.220101.029How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Achmad Dinoto
AU  - Rini Handayani
AU  - Sulistiani
AU  - Ninu Setianingrum
AU  - Mulyadi
AU  - Heddy Julistiono
PY  - 2022
DA  - 2022/01/05
TI  - Profiles of Oligosaccharides Synthesized from Under-Explored Tuber Starches Using Aspergillus oryzae Amylase
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 221
EP  - 225
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.029
DO  - 10.2991/absr.k.220101.029
ID  - Dinoto2022
ER  -