EXPLORING THE POTENTIAL OF RECOMBINANT INULINASE FROM JERUSALEM ARTICHOKES FOR SUSTAINABLE ENZYME PRODUCTION

Abstract

This article describes the technology of producing recombinant inulinase from Jerusalem artichokes, a root vegetable that is rich in inulin, a natural polysaccharide that can be hydrolyzed into fructose. Inulinase is an important enzyme used in the extraction of crystalline fructose from Jerusalem artichoke. The production of recombinant inulinase from Jerusalem artichokes involves the amplification and cloning of the inulinase gene, transformation into a suitable host organism, expression and purification of the recombinant inulinase, and characterization of the purified enzyme. The use of recombinant inulinase can provide a more cost-effective and efficient method of producing the enzyme compared to traditional methods that rely on natural sources. This technology offers a sustainable and renewable source of inulinase enzyme and can be optimized to increase the yield and purity of the recombinant inulinase, making it more commercially viable for large-scale production. The resulting purified recombinant inulinase can be used in the hydrolysis of inulin extracted from Jerusalem artichoke tubers into fructose, which has a variety of applications in the food and beverage industry and offers a low glycemic index, making it a suitable ingredient for low-calorie and diabetic-friendly products.