Fructosylated Maltitol Production with Maltitol-Selective β-Fructofuranosidase

The patent changes the source organism parameter of β-fructofuranosidase from Schwanniomyces to Aspergillus fijiensis, which fundamentally alters the enzyme's substrate specificity. This parameter change results in high selectivity for maltitol among sugar alcohols, preventing fructosylation of other substrates and thereby eliminating byproduct generation while maintaining efficient fructosylation of the target compound

The patent utilizes the natural substrate specificity inherent in β-fructofuranosidase from Aspergillus fijiensis, which naturally prefers maltitol as a substrate. By copying and leveraging this natural enzymatic property, the process achieves high manufacturing precision without requiring additional purification steps or complex control mechanisms to prevent byproduct formation

The enzyme β-fructofuranosidase from Aspergillus fijiensis exhibits self-service behavior through its inherent substrate specificity. It automatically selects maltitol over other sugar alcohols and maintains efficient catalysis even when maltitol constitutes the majority (ratio ≥1) of the substrate mixture with sucrose. This eliminates the need for complex control mechanisms to manage substrate ratios, as the enzyme itself ensures selective and efficient fructosylation of maltitol

The patent employs excessive action by using a maltitol to sucrose ratio of 1 or more, which exceeds the stoichiometric requirement. This excessive maltitol ensures that the enzyme has sufficient substrate availability to maintain high productivity, while the enzyme's specificity prevents side reactions. The apparent complexity of managing high maltitol ratios is offset by the enzyme's ability to efficiently process the substrate mixture without generating byproducts