Enzymatic preparation, purification, and characterization of isomalto-oligosaccharides from Ginkgo biloba seeds

This study optimized the enzymatic production of isomalto-oligosaccharides (IMOs) from ginkgo starch and evaluated their functional properties for food and prebiotic applications. Various liquefaction parameters were systematically optimized via response surface methodology to enhance ginkgo-derived IMO (G-IMO) synthesis. Optimal liquefaction conditions were determined as pH 6.0, 94 °C, 21% substrate concentration, 21 U/g α-amylase, and 29-min reaction time. G-IMO was purified using 24-h yeast fermentation, increasing the total content of four key functional components from 30.12 to 54.00%. Physicochemical analyses showed G-IMO had a smaller particle size and molecular weight than commercial IMOs, with comparable solubility, hygroscopicity, and water retention. Prebiotic activity assays confirmed G-IMO promoted probiotic growth similarly to commercial IMOs. This study demonstrates that ginkgo starch is a viable raw material for producing IMOs with functional properties equivalent to commercial products, offering an economical approach for food additive and prebiotic health product development.