Page 46 - FoodFocusThailand No.224 November 2024

SMART PRODUCTION

in the production process, which complicates operations. Roles and Future of Trehalose in the Food Industry
It requires careful control of environmental conditions to Trehalose has a long-standing role in the food industry as a
optimize the activity of both enzymes and often results GRAS-certified food additive (Generally Recognized as Safe)
in unintended by-products such as branched starch, by both the US Food and Drug Administration (FDA) and the
maltose, and maltotriose. Thai FDA. It helps retain moisture, enhance durability, and
A breakthrough has emerged with the discovery of preserve the texture and taste of various food products, particularly
trehalose synthase (EC 5.4.99.16), an enzyme that in chilled or frozen items and dried foods like ice cream, frozen
catalyzes the conversion of the α-1,4-glycosidic bond in fruits, and vegetables. Trehalose is especially effective in
maltose to an α-1,1-glycosidic bond, thereby producing maintaining the stability of proteins and cell membranes
trehalose. Notably, this enzyme enables the reaction during freezing and thawing. It prevents the formation of large
without requiring a coenzyme and exhibits weak ice crystals that can damage food structure. As a non-reducing
hydrolytic activity, resulting in glucose as a by-product. sugar, trehalose does not cause browning when exposed to
Trehalose synthase (TreS) is found in various bacterial heat, preserving the visual appeal of food products after
species including Pimelobacter sp., Thermus aquaticus, processing. In baked goods, trehalose aids in moisture
Mycobacterium smegmatis, and Picrophilus torridus. retention, yields a softer texture, and extends shelf life. It also
This enzyme-based method for trehalose production has serves as a sweetener and helps prevent undesirable
quickly gained widespread attention for several reasons: flavors caused by the degradation of starch, fat, and protein
it simplifies the process into a one-step reaction that is during heating, chilling, or oxidation. With its low glycemic
easier to control, utilizes maltose syrup derived from index, trehalose raises blood sugar levels slowly, making it
starch as a cost-effective substrate, and produces suitable for use in foods for diabetic patients when consumed in
glucose as its only by-product. When comparing the appropriate amounts.
advantages and disadvantages of both approaches, the Today’s fast-paced lifestyle significantly influences
one-step enzymatic process stands out for its greater consumers’ dietary choices, often leading them to opt for fast
potential in terms of industrial scalability. However, a food or ready-to-eat meals due to their convenience and minimal
`
significant limitation is that natural bacterial strains preparation time. Consequently, the market for ready-to-eat
express trehalose synthase at low levels. meals, both chilled and frozen, has been expanding rapidly,
To address the previously mentioned challenge, a and this trend is expected to continue, driving up demand for
research team from the National Center for Genetic trehalose in the food industry. According to a report from Market
Engineering and Biotechnology (BIOTEC), part of the Data Forecast, the global trehalose market was valued at
National Science and Technology Development Agency approximately USD 242.7 million in 2023 and is projected to
(NSTDA), has developed an innovative biocatalyst for reach USD 304.4 million by 2028, with an annual growth rate of
the one-step production of trehalose using trehalose 5% . Trehalose also finds applications in the cosmetic and
1
synthase. Leveraging genetic engineering and advanced pharmaceutical industries, where it helps retain skin moisture
enzyme technology, this biocatalyst achieves high levels and enhances the stability of enzymes, proteins, functional
of trehalose synthase expression, demonstrating ingredients, vaccines, and other medical products during
significant industrial potential. The biocatalyst is available storage. Additionally, it protects transplant organs from freezing-
in various forms including the recombinant enzyme induced deterioration. Given its multifunctional properties, the
system (secreted enzyme) and the whole-cell biocatalyst demand for trehalose is on the rise. Therefore, the novel one-step
system. The former recombinant enzyme system offers enzymatic reaction approach presents a promising solution for
high trehalose yield, easy to use, and is compatible with more efficient trehalose production, potentially meeting the
several industrial processes. Additionally, the unique anticipated increase in demand in the future.
whole-cell biocatalyst that immobilizes trehalose
synthase on the outer cell surface can streamline
downstream processing steps including enzyme More Information Service Info C007
separation from trehalose product. This whole-cell
biocatalyst also improves enzyme stability, enables
recycling of the used whole-cell biocatalysts, and เอกสารอ้างอิง / References
promotes environmental sustainability. Our innovative 1 www.marketdataforecast.com/market-reports/trehalose-market
enzyme technology for trehalose production presents Teramoto, N., Sachinvala, N., Shibata, D.M. 2008. Trehalose and
Trehalosebased Polymers for Environmentally Benign,
an enhanced alternative to traditional trehalose Biocompatible and Bioactive Materials. Molecules 13, 1773–1816.
manufacturing processes. Furthermore, the maltose Burek, M., WASKIEWICZ, S., & Wandzik, I. 2015. Trehalose–
syrup used as a reactant can be sourced from affordable properties, biosynthesis and applications. methods, 3, 9-10.
and widely available materials like tapioca, rice, or other Cai, X., Seitl, I., Mu, W., Zhang, T., Stressler, T., Fischer, L., & Jiang,
B. 2018. Biotechnical production of trehalose through the trehalose
starch-derived biomass in Thailand, thereby bolstering synthase pathway: current status and future prospects. Appl.
the country’s capacity to establish its own trehalose Microbiol. Biotechnol.102(7), 2965-2976.
production industry. Chen, A., & Gibney, P. A. 2023. Dietary trehalose as a bioactive
nutrient. Nutrients, 15(6), 1393.

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