Characterization of Branched Oligosaccharides Produced by Bacillus licheniformis Maltogenic Amylase |
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| Authors: | K.S. Kwon J.H. Auh S.K. Choi G.J. Kang J.W. Kim K.H. Park |
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| Affiliation: | All authors (except Kwon) are affiliated with the Dept. of Food Science &Technology and Research Center for New Bio-Materials in Agriculture, Seoul National Univ., Suwon 441-744, Korea.;Author Kwon is affiliated with the Korea Food &Drug Admistration, Food Packaging Division. |
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| Abstract: | Highly concentrated branched oligosaccharides (HBOS) were prepared from liquefied corn starch by a continuous process using an immobilized Bacillus licheniformis maltogenic amylase (BLMA) and yeast fermentation. Physicochemical properties of HBOS were evaluated and compared with those of sucrose and commercial oligosaccharides. An HBOS solution showed flow behavior nearly Newtonian. At relative humidities of 32% and 90%, HBOS exhibited high moisture retention and absorption properties. HBOS were relatively stable against heating at pH 3. Addition of 10–20% HBOS to starch increased its gelatinization temperature by 5–10°C. The glass transition temperature of freeze-concentrated HBOS was higher than that of sucrose, suggesting the potential of HBOS for use in the storage of frozen foods. |
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| Keywords: | branched oligosaccahrides viscosity gelatinization glass transition |
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