ABSTRACT
Trehalose, which enjoys a reputation as the “sugar of life”, has been widely used in the food, cosmetic, and pharmaceutical industries. Since the discovery of trehalose in 1832, there have been four methods to prepare it, including physical extraction, chemical synthesis, microbial fermentation, and enzyme synthesis. With the advancement of technology and the increasingly urgent need for environmental protection, the enzymatic synthesis method has developed into the mainstream method nowadays. This chapter focuses on the preparation of trehalose by the single-enzyme method of trehalose synthase and the dual-enzyme method of maltooligosyltrehalose synthase (MTSase)/maltooligosyltrehalose trehalohydrolase (MTHase).
