Knowhow offering
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| Title | Bio-manufacturing of low-calorie sweetener D-allulose using novel enzymes |
| Knowhow is available for | A process to clone, express, and purify a novel D-allulose 3-epimerase (DaeB) enzyme that has a high level of heat stability along with excellent epimerization ability to convert D-fructose to D-Allulose with minimal byproducts. |
| Summary | Background: The chemical route of D-fructose to D-allulose transformation had been achieved by employing several chemo-catalysts. However, chemical processing for D-allulose synthesis is considered to be complex and expensive. Most importantly, its chemical synthesis involves the generation of hazardous byproducts, and therefore, is not environment friendly.
The epimerization of D-fructose at the C-3 position, catalyzed by a ketose 3-epimerase, is the prevailing bio-logical approach for D-allulose production worldwide. However, thermal stability of these enzymes has been a critical factor in the enzymatic production of D-allulose at the industrial scale. Thermal tolerant variants of these enzymes have been developed using protein engineering. However, many of these were from pathogenic microbial sources strains, which is not desirable keeping in mind their intensive implementation in food-grade processes.
Technology Description: The present technology is about a novel enzyme of Bacillus sp. origin, that has reduced pathogenicity. The novel enzyme is extremely thermostable and has a high turnover number, and thus, suitable for industrial production of D-allulose.
Market Opportunity: D-allulose has been gaining lot of interest recently because it is a low-calorie sweetener with same taste and texture as table sugar, 1/10th the calories of sugar and does not raise blood sugar levels.
The global allulose market value is estimated to reach ~US$ 210 Mn by the end of 2020, finds Transparency Market Research (TMR) in a recent study. According to the report, the allulose market is anticipated to reach ~US$ 450 Mn by 2030, at a CAGR of ~8%. Wholesale price ~ US$ 2-10/kg (depending on quality). There are currently no Indian manufacturers for D-allulose.
Applications:
Dairy Industry (ice-creams, yoghurts)
Food industry: Protein bars, baked goods, candies, cereals, salad dressings
Beverages: Sports supplements, juices, aerated drinks
Therapeutic food
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| Advantages | -- Novel Enzyme (D-allulose 3 epimerase)
-- Highly stable enzyme, high half life (160 hrs at 60 deg C); Cost effective process, longer life of enzyme
-- Working temp (50- 80 deg C) 🡺 Faster reactions and lesser byproducts
-- Working pH (5-11) 🡺 reduced browning
--30% conversion of D-fructose to D-allulose
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Knowhow is listed under following categories
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Knowhow from
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| Scientific/ engineering subject areas |
Chemical sciences & engineering |
| Investor interest categories |
Others |
| Industries |
Agriculture, Agro-biotech, Agro-products, Fertilizers, Food processing & Secondary Agriculture ; |
