JPH03175989A - Branched oligosaccharide syrup and its production - Google Patents
Branched oligosaccharide syrup and its productionInfo
- Publication number
- JPH03175989A JPH03175989A JP1312388A JP31238889A JPH03175989A JP H03175989 A JPH03175989 A JP H03175989A JP 1312388 A JP1312388 A JP 1312388A JP 31238889 A JP31238889 A JP 31238889A JP H03175989 A JPH03175989 A JP H03175989A
- Authority
- JP
- Japan
- Prior art keywords
- branched oligosaccharide
- syrup
- enzyme
- glucose
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 54
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract description 54
- 235000020357 syrup Nutrition 0.000 title claims abstract description 35
- 239000006188 syrup Substances 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 24
- 108090000790 Enzymes Proteins 0.000 claims abstract description 24
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 22
- 239000008103 glucose Substances 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 230000000694 effects Effects 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 239000000758 substrate Substances 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 18
- 150000004043 trisaccharides Chemical class 0.000 claims abstract description 12
- 108010093096 Immobilized Enzymes Proteins 0.000 claims abstract description 8
- -1 alpha-glucosyl group Chemical group 0.000 claims abstract description 8
- 238000012546 transfer Methods 0.000 claims description 4
- 102000004357 Transferases Human genes 0.000 abstract description 11
- 108090000992 Transferases Proteins 0.000 abstract description 11
- 239000000203 mixture Substances 0.000 abstract description 7
- 230000009471 action Effects 0.000 abstract description 6
- 208000002925 dental caries Diseases 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 4
- 229920001282 polysaccharide Polymers 0.000 abstract description 4
- 239000005017 polysaccharide Substances 0.000 abstract description 4
- 102100024295 Maltase-glucoamylase Human genes 0.000 abstract description 3
- 108010028144 alpha-Glucosidases Proteins 0.000 abstract description 3
- 244000017020 Ipomoea batatas Species 0.000 abstract description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 229940068140 lactobacillus bifidus Drugs 0.000 abstract 1
- 230000003405 preventing effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 20
- 238000000034 method Methods 0.000 description 13
- 235000000346 sugar Nutrition 0.000 description 8
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 5
- 108090000637 alpha-Amylases Proteins 0.000 description 5
- 102000004139 alpha-Amylases Human genes 0.000 description 5
- 229940024171 alpha-amylase Drugs 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 238000006116 polymerization reaction Methods 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 102000008579 Transposases Human genes 0.000 description 3
- 108010020764 Transposases Proteins 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- DFKPJBWUFOESDV-NGZVDTABSA-N (2S,3R,4S,5S,6R)-6-[[(2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-[[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]oxan-2-yl]oxymethyl]oxan-2-yl]oxymethyl]oxane-2,3,4,5-tetrol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)[C@@H](OC[C@@H]3[C@H]([C@H](O)[C@@H](O)[C@@H](O)O3)O)O2)O)O1 DFKPJBWUFOESDV-NGZVDTABSA-N 0.000 description 1
- HOVAGTYPODGVJG-UVSYOFPXSA-N (3s,5r)-2-(hydroxymethyl)-6-methoxyoxane-3,4,5-triol Chemical compound COC1OC(CO)[C@@H](O)C(O)[C@H]1O HOVAGTYPODGVJG-UVSYOFPXSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000222178 Candida tropicalis Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- 102000004366 Glucosidases Human genes 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 108010028688 Isoamylase Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002362 anti-crystal effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- DBTMGCOVALSLOR-AXAHEAMVSA-N galactotriose Natural products OC[C@@H]1O[C@@H](O[C@@H]2[C@@H](O)[C@H](CO)O[C@@H](O[C@H]3[C@@H](O)[C@H](O)O[C@@H](CO)[C@@H]3O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O DBTMGCOVALSLOR-AXAHEAMVSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- FBJQEBRMDXPWNX-FYHZSNTMSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)C(O)O2)O)O1 FBJQEBRMDXPWNX-FYHZSNTMSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- HOVAGTYPODGVJG-UHFFFAOYSA-N methyl beta-galactoside Natural products COC1OC(CO)C(O)C(O)C1O HOVAGTYPODGVJG-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 150000008494 α-glucosides Chemical class 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（技術分野）
本発明は分岐オリゴ糖シラップ及びその製造方法に関す
るものである５
（従来技術及び問題点）
分岐オリゴ糖は、オリゴ糖のうちで分子内にα−１，６
−グルコシド結合を有するもので、イソマルトース、パ
ノース、イソマルトトリオース、イソマルトテトラオー
ス等が例示される。このような分岐オリゴ糖は、されや
かな甘みを有し、また砂糖とは異なり、抗う軸性を有し
、虫歯を生じさせにくいものであるため、砂糖に代る甘
味料として注目されている。また、分岐オリゴ糖はヒト
の腸内のビフィズス菌増殖効果を有することや、酒のコ
クを増す成分であることも知られている。そして、分岐
オリゴ糖における前記の如き特性は、３糖類以上の分岐
オリゴ糖において特に顕著に見られる。なお、オリゴ糖
とは１通常、重合度が２〜ｌＯの多糖を意味する用語と
して用いられている。Detailed Description of the Invention (Technical Field) The present invention relates to a branched oligosaccharide syrup and a method for producing the same5 (Prior art and problems) Branched oligosaccharides are oligosaccharides containing α-1 ,6
- Having a glucoside bond, examples include isomaltose, panose, isomaltotriose, isomaltotetraose, and the like. These branched oligosaccharides have a mild sweet taste, and unlike sugar, they have resistant properties and are less likely to cause tooth decay, so they are attracting attention as sweeteners that can replace sugar. . It is also known that branched oligosaccharides have the effect of proliferating bifidobacteria in the human intestine, and that they are components that increase the richness of alcoholic beverages. The above characteristics of branched oligosaccharides are particularly noticeable in branched oligosaccharides of trisaccharides or more. Note that the term "oligosaccharide" is generally used to mean a polysaccharide having a degree of polymerization of 2 to 10.
現在一般に分岐オリゴ糖シラップと称されるものは１分
岐オリゴ糖含有量（固形分基準）が５０＄で。Currently, what is generally called branched oligosaccharide syrup has a mono-branched oligosaccharide content (based on solid content) of 50 dollars.
そのうちのイソマルトースの占める割合が４部といった
イソマルトース主体のものであり、澱粉液化液に、βア
ミラーゼを作用させたのちにトランスグルコシダーゼを
用いて製造されるため、グルコース（固形分基準）が４
０％含まれる。したがって、シラップ中の分岐３糖類以
上の示める割合は少ない。Of this, isomaltose accounts for 4 parts, and is produced using transglucosidase after allowing β-amylase to act on the starch liquefaction liquid, so the glucose (solid content basis) is 4 parts.
Contains 0%. Therefore, the proportion of branched trisaccharides or higher in syrup is small.
澱粉にα−アミラーゼ及び枝切酵素を作用させて得たグ
ルコース当量（ＤＥ）が４０〜５０で、かつ固形分濃度
が２０％以上の澱粉加水分解物を基質とし。The substrate is a starch hydrolyzate having a glucose equivalent (DE) of 40 to 50 and a solid content concentration of 20% or more, which is obtained by treating starch with α-amylase and a debranching enzyme.
これにα−グルコシル基転位作用を有する酵素を作用さ
せる方法が知られている（特開昭６１−２１２２９６号
公報）。この方法によれば、先のイソマルトース主体の
分岐オリゴ糖シラップよりはいく分グルコース含量が少
なく、分岐オリゴ糖含量の高いシラップを得ることがで
きる。しがし、この方法で得られるシラップは、グルコ
ース含量が３３．６％と未だ高い上に、分岐オリゴ糖中
の３ｙｉ類以上の成分の割合が最高でも６６．３重量％
と未だ低いものであった。A method is known in which an enzyme having an α-glucosyl group rearrangement action is applied to this (Japanese Unexamined Patent Publication No. 61-212296). According to this method, it is possible to obtain a syrup with a somewhat lower glucose content and a higher branched oligosaccharide content than the above-mentioned isomaltose-based branched oligosaccharide syrup. However, the syrup obtained by this method still has a high glucose content of 33.6%, and the proportion of 3yi or higher components in the branched oligosaccharides is at most 66.3% by weight.
was still low.
分岐オリゴ糖シラップはその虫歯予防効果を期待して砂
糖と併用して用いられるが、グルコースは砂糖と併用す
ると混合対比効果を現わし、甘みを増す作用があり、グ
ルコースが２０％以上含まれていると甘みが増強されて
最近の食品の傾向からいって好ましくない結果を与える
。また、分岐オリゴ糖中の３糖類以上の成分の割合は、
シラップの機能性を考えると、できるだけ高い方が好ま
しい。これらの点から見ると、前記従来法で得られるシ
ラップは、未だ満足し得る組成を有するものではなかっ
た。Branched oligosaccharide syrup is used in combination with sugar in hopes of its caries-preventing effect, but when glucose is used in combination with sugar, it exhibits a mixing contrast effect and has the effect of increasing sweetness. If it is present, the sweetness will be enhanced, giving an undesirable result considering recent food trends. In addition, the proportion of trisaccharide or higher components in the branched oligosaccharide is
Considering the functionality of syrup, it is preferable to have it as high as possible. From these points of view, the syrup obtained by the conventional method does not yet have a satisfactory composition.
（発明の課題）
本発明は、グルコース含量が低く、かつ３糖類以上の成
分割合の高い分岐オリゴ糖シラップ及びその製造方法を
提供することをその課題とする。(Problem of the Invention) An object of the present invention is to provide a branched oligosaccharide syrup with a low glucose content and a high proportion of trisaccharides or more components, and a method for producing the same.
（課題を解決するための手段）
本発明者らは、前記課題を解決すべく鋭意研究を重ねた
結果、固形分濃度が２０〜７０重量２であるグルコース
当量２０〜４０の澱粉加水分解物に、極く少量の転位酵
素を作用させることによって、グルコース含量が２０重
量１以下で、３ｖＮ類以上の分岐オリゴ糖を主成分とす
る分岐オリゴ糖シラップが得られることを見出し、本発
明を完成するに至った。(Means for Solving the Problems) As a result of extensive research to solve the above problems, the present inventors have developed a starch hydrolyzate with a solid content concentration of 20 to 70 weight 2 and a glucose equivalent of 20 to 40. discovered that a branched oligosaccharide syrup containing branched oligosaccharides with a glucose content of 20% by weight or less and a branched oligosaccharide of 3vN or more as a main component can be obtained by applying a very small amount of transposase, and completed the present invention. reached.
即ち、本発明によれば、グルコース３５〜２０重量瓢及
び分岐オリゴ糖を５０−９０重量２含有し、該分岐オリ
ゴ糖中の３糖類以上の成分の割合が７０〜９５重量ヌで
ある分岐オリゴ糖シラップが提供される。That is, according to the present invention, the branched oligosaccharide contains 35 to 20 g of glucose and 50 to 90 g of branched oligosaccharide, and the proportion of trisaccharide or more components in the branched oligosaccharide is 70 to 95 g of the branched oligosaccharide. Sugar syrup is provided.
また、本発明によれば、グルコース当量が２０〜４０で
かつ固形分濃度が２０〜７０重量メの澱粉加水分解物を
基質として用い、これにα−グルコシル基転移作用を有
する酸素又は固定化酵素を、固形分換算の基質ｔｇ当り
０．００２〜０．０４ＩＵの酵素活性量の条件下で作用
させることを特徴とする３糖類以上の分岐オリゴ糖を主
成分とする分岐オリゴ糖シラップの製造方法が提供され
る。Further, according to the present invention, a starch hydrolyzate having a glucose equivalent of 20 to 40 and a solid content concentration of 20 to 70 weight meters is used as a substrate, and oxygen or an immobilized enzyme having an α-glucosyl group transfer effect is applied to the substrate. A method for producing a branched oligosaccharide syrup whose main component is a branched oligosaccharide of trisaccharide or more, characterized in that the enzyme activity amount is 0.002 to 0.04 IU per tg of substrate in terms of solid content. is provided.
なお、本明細書中において言うオリゴ糖とは、澱粉に酸
や酵素を作用させて得られる中間分解生成物のうちで、
重合度が２〜ｌＯの成分、即ち、２糖類〜１０糖類を意
味するものである。Note that oligosaccharides as used herein refer to intermediate decomposition products obtained by the action of acids and enzymes on starch.
It means a component having a degree of polymerization of 2 to 1O, that is, a disaccharide to a decasaccharide.
本発明においてα−グルコシル基転移作用を有する酵素
又は固定化酵素を作用させる基質として用いる澱粉の加
水分解物は、グルコース当量（ＤＥ）が２０〜４０．好
ましくは２５〜３５の範囲にあり、固形分濃度が２０〜
７０重量ダのものである。このような加水分解物は、澱
粉に、酸や酵素を作用させることによって得ることがで
きる。この場合、澱粉としては、サツマイモ、ジャガイ
モ、トウモロコシ、砕米粉、白糠等の各種のものが挙げ
られる。また、酵素としては、澱粉を分解し得るもので
あれば任意のものが用いられる。このような酵素として
は、例えば、動植物や微生物に広く分布している液化型
α−アミラーゼが一般的に用いられる。その起源として
は、例えば、ブタ膵臓、ヒトの唾液や膵眩蜆堕劇餞旦知
大麦、麦芽等が挙げられる。これらの酵素は従来よく知
られているものである。本発明においては、特に、耐熱
性のＢ、 ｌｉｃｈｅｎｉｆｏｒｍｊｓや、 Ｂ、 ａ
ｍｙｌｏｌｉｑｕｅｆａｃｉｅｕｓ起源のα−アミラー
ゼの使用が好ましい。In the present invention, the starch hydrolyzate used as a substrate for the action of the enzyme or immobilized enzyme having an α-glucosyl group transfer action has a glucose equivalent (DE) of 20 to 40. It is preferably in the range of 25 to 35, and the solid content concentration is in the range of 20 to 35.
It weighs 70 Da. Such a hydrolyzate can be obtained by treating starch with an acid or an enzyme. In this case, examples of the starch include various types of starch, such as sweet potato, potato, corn, crushed rice flour, and white rice bran. Moreover, any enzyme can be used as long as it can decompose starch. As such an enzyme, for example, liquefied α-amylase, which is widely distributed in animals, plants, and microorganisms, is generally used. Its origins include, for example, pig pancreas, human saliva, barley and malt. These enzymes are well known. In the present invention, in particular, heat-resistant B, licheniformjs, B, a
Preference is given to using α-amylase of P. myloliquefacieus origin.
澱粉加水分解物のＤＥは、澱粉を加水分解する際の反応
条件により調節することができる。また、必要に応じ、
ゾルラナーゼやイソアミラーゼ、アミロ−１，６−グル
コシダーゼ等の枝切り酵素を作用させて調節することも
できる。このＤＨの調整は、通常、液化酵素による一段
目の液化工程でＤＥを８〜１２に調整した後、さらに適
量の液化酵素を追加し、所望のＤＥになるよう一定時間
反応槽に滞留させる方法で実施される。加水分解物のＤ
Ｅが前記範囲より小さいか、前記範囲より大きくなると
、分岐オリゴ糖含量が減少する等の不都合が生じる。澱
粉加水分解物の固形分濃度は、通常、澱粉の液化工程で
調節される。固形分濃度が２０重量％より低いと重合度
が１１以上の多糖類の含有量が多くなり。The DE of the starch hydrolyzate can be adjusted by the reaction conditions when starch is hydrolyzed. In addition, if necessary,
It can also be regulated by using debranching enzymes such as zorlanase, isoamylase, and amyl-1,6-glucosidase. This DH adjustment is usually done by adjusting the DE to 8 to 12 in the first liquefaction process using a liquefaction enzyme, then adding an appropriate amount of liquefaction enzyme and allowing it to remain in the reaction tank for a certain period of time until the desired DE is reached. It will be carried out in Hydrolyzate D
When E is smaller than the above range or larger than the above range, disadvantages such as a decrease in the branched oligosaccharide content occur. The solid content concentration of starch hydrolyzate is usually adjusted in the starch liquefaction process. When the solid content concentration is lower than 20% by weight, the content of polysaccharides with a degree of polymerization of 11 or more increases.
一方、 ７０重量％を超えるようになると、粘度が高く
、酵素反応が困難となる等の問題を生じる。On the other hand, if it exceeds 70% by weight, problems such as high viscosity and difficulty in enzymatic reaction will occur.
本発明においては、前記の澱粉加水分解物を基質として
用い、これにα−グルコシル基転移作用を有する酵素（
以下、単に転移酵素とも言う）を作用させる。α−グル
コシル基転移作用を有する酵素としては、α−グルコシ
ダーゼが知られており、このようなものとしては、例え
ば、Ａｓｐ、 ｏｒｙｚａｅ。In the present invention, the above-mentioned starch hydrolyzate is used as a substrate, and an enzyme (
Hereinafter, it is also simply referred to as a transferase). α-glucosidase is known as an enzyme having an α-glucosyl group transfer action, and examples of such enzymes include Asp and oryzae.
Ａｓｐ、ｎｉｇｅｒ、Ｍｕｃｏｒ ｊａｖａｎｉｅｕ
ｓ、Ｓａｅｃｈａｒｏｍｙｃｅｓｃｃｒｅｖｉｓｉａｅ
、Ｃａｎｄｉｄａ ｔｒｏｐｉｃａｌｉｓ、Ｅｓｃｈ
ｅｒｉｃｈｉａｃｏｌｉ等を起源とするものや、肝臓、
肺臓、尿を起源とするもの、ソバやスィートコーンを起
源とするもの等がある。Asp, niger, Mucor javanieu
s, Saecharomycesccrevisiae
, Candida tropicalis, Esch.
erichiacoli etc., liver,
There are those that originate from lungs and urine, and those that originate from buckwheat and sweet corn.
基質に対して転移酵素を作用させる方法として１士、バ
ッチ方式と流通方式がある。バッチ方式の場合には、転
移酵素は、未固定酵素又は固定化酵素のいずれの状態で
も使用され、固形分換算の基質１ｇニ対し テ０．００
２−０．０４Ｉ［１、好ましくは０．００２５〜０．０
２ＩＵの酵素活性量の条件下で基質に対して作用させる
。転移酵素の活性量が前記範囲より小さいと、十分な酵
素の触媒効果が得られず、一方、０１ｉ記範囲を超える
と、分岐オリゴ糖中のイソマルトース割合、およびシラ
ップ中のグルコース含有量が増大する等の不都合が生じ
るので好ましくない。There are two methods for causing a transferase to act on a substrate: a batch method and a distribution method. In the case of a batch method, the transferase is used in the form of either unimmobilized enzyme or immobilized enzyme, and the transferase is used in the form of either unimmobilized enzyme or immobilized enzyme, and the amount of transferase is 0.00 TE per 1 g of substrate in terms of solid content.
2-0.04I[1, preferably 0.0025-0.0
The substrate is allowed to act under conditions of an enzyme activity amount of 2 IU. If the activity amount of the transferase is smaller than the above range, a sufficient catalytic effect of the enzyme cannot be obtained; on the other hand, if it exceeds the range 01i, the isomaltose ratio in the branched oligosaccharide and the glucose content in the syrup increase. This is not preferable because it causes inconveniences such as
また、流通方式の場合には、基質を、固定化された転位
酵素の活性量ＩＩＵに対して、固形分換算で１時間当り
５〜５０ｇ、好ましくは６〜３０ｇの通液速度で流通接
触させる。通液速度がこの範囲を超えると。In the case of a flow method, the substrate is brought into contact with the immobilized transposase activity IIU at a flow rate of 5 to 50 g per hour, preferably 6 to 30 g in terms of solid content. . If the liquid flow rate exceeds this range.
通液速度が大きすぎて十分な酵素反応が得られず、一方
、前記範囲より小さくなると、シラップ中のグルコース
及びイソマルトース含量が増大する等の不都合が生じる
。If the liquid passage rate is too high, a sufficient enzymatic reaction cannot be obtained, while if it is lower than the above range, problems such as increased glucose and isomaltose contents in the syrup will occur.
転位酵素の固定化は、従来公知の各種の方法に従って行
うことができ、その固定化法は特に制約されない。また
、流通反応装置としては、固定化酵素反応に慣用されて
いる各種のものが用いられるが、好ましくは固定化酵素
と基質の拡散抵抗の少い形式のものが良い。Immobilization of the transposase can be performed according to various conventionally known methods, and the immobilization method is not particularly limited. Further, as the flow reaction apparatus, various types commonly used in immobilized enzyme reactions can be used, but preferably one having a low diffusion resistance between the immobilized enzyme and the substrate is used.
なお、転移酵素についていう工υは、酵素の反応活性量
を意味するもので、２％メチルグルコシド水溶液を基質
として用い、これに３７℃で転移酵素を反応させた時に
、１分間に１μ阿のα−グルコシド（１゜６−グルコシ
ド）結合を加水分解する活性量を１．ＩＩＪとするもの
である。Note that the engineering value for transferase refers to the amount of reaction activity of the enzyme, and when a 2% aqueous methyl glucoside solution is used as a substrate and the transferase is reacted with this at 37°C, the reaction activity is 1μA per minute. The amount of activity to hydrolyze α-glucoside (1°6-glucoside) bonds is 1. IIJ.
本発明により得られる分岐オリゴ糖シラップは、グルコ
ース含量：５〜２０重量２、好ましくは８〜１５重量２
、分岐オリゴ糖含量＝５０〜９０重量２、好ましくは６
０〜７０重量％及び分岐オリゴ糖中の３糖類以上の成分
の割合ニア０〜９５重量＄、好ましくは８０〜９０重ｉ
％の組成を有するものである。このような分岐オリゴ糖
シラップは従来知られていないものである。The branched oligosaccharide syrup obtained according to the present invention has a glucose content of 5 to 20% by weight2, preferably 8 to 15% by weight2.
, branched oligosaccharide content = 50-90 weight 2, preferably 6
0 to 70% by weight and the proportion of components of trisaccharides or more in the branched oligosaccharide: 0 to 95% by weight, preferably 80 to 90% by weight
% composition. Such a branched oligosaccharide syrup has not been previously known.
本発明しこよれば、特別の分離工程を併用することなく
上記特性を有する分岐オリゴ糖シラップを得ることがで
きるが、さらにこの分岐オリゴ糖シラップを膜分画又は
分子分画クロマトグラフィー等の分離技術を用いて重合
度の高い糖やグルコースを除いてより高い分岐オリゴ糖
含有量とした分岐オリゴ糖シラップとすることができ、
本発明では、このような分岐オリゴ糖シラップも包含す
るものである。According to the present invention, it is possible to obtain a branched oligosaccharide syrup having the above-mentioned characteristics without using any special separation process, but the branched oligosaccharide syrup can be further separated by membrane fractionation, molecular fractionation chromatography, etc. Using technology, sugars and glucose with a high degree of polymerization can be removed to create a branched oligosaccharide syrup with a higher content of branched oligosaccharides.
The present invention also includes such branched oligosaccharide syrup.
また、本発明の分岐オリゴ糖シラップの含水率は、通常
用いられる濃縮手段により任意に調整される他、スプレ
ードライ方式等により粉末状製品として用いることもで
きる。Further, the moisture content of the branched oligosaccharide syrup of the present invention can be arbitrarily adjusted by a commonly used concentration means, and it can also be used as a powdered product by a spray drying method or the like.
（発明の効果）
本発明による分岐オリゴ糖シラップは、グルコース含量
が少ない上に１分岐オリゴ糖中の３糖類以上の成分の割
合が大きいという特徴を有するものである。このような
分岐オリゴ糠シラップは、されやかな甘味を有する」二
、グルコース含量が少ないために砂糖と併用しても甘味
が混合対比効果的に増すこともなく、さらに３糖類以上
の分岐オリゴ糖を主成分とすることから良好なう蝕防止
効果や腸内ビフィズス菌増殖効果を示すものである。(Effects of the Invention) The branched oligosaccharide syrup according to the present invention is characterized by a low glucose content and a large proportion of trisaccharide or higher components in the monobranched oligosaccharide. This type of branched oligosaccharide bran syrup has a mild sweetness. 2. Because the glucose content is low, even if it is combined with sugar, the sweetness will not increase effectively compared to the mixture. As the main ingredient is , it shows good caries prevention effect and intestinal bifidobacterium growth effect.
これらのことから、本発明のシラップは、それ単独であ
るいは砂糖との併用で種々の飲食品の甘味料として有利
に用いられる。For these reasons, the syrup of the present invention can be advantageously used alone or in combination with sugar as a sweetener for various foods and drinks.
本発明の分岐オリゴ糖シラップは、単独又は砂糖との併
用で、飲料品（ソフトドリング）に対する甘味をおさえ
たコク味付けの甘味料として好ましく用いられる。また
、このものが持つ高い保湿性と結晶析出防止効果を利用
して、和洋生菓子、パン類の日持ち向上剤として使用さ
れる他、みりんや、日本酒、ウィスキー等の酒類に対す
るコク味付は用材料として用いることもできる。さらに
、その酵母非発酵性及び腸内ビフィズス菌増殖作用を利
用して、各種健康飲食品に対する添加剤として有利に使
用される。The branched oligosaccharide syrup of the present invention, alone or in combination with sugar, is preferably used as a sweetener for beverages (soft drinks) to give them a rich flavor with less sweetness. In addition, due to its high moisturizing properties and anti-crystal precipitation effect, it is used as an agent to improve the shelf life of Japanese and Western sweets and breads, and as an ingredient to add flavor to alcoholic beverages such as mirin, sake, and whisky. It can also be used as Furthermore, by taking advantage of its non-fermentability by yeast and its ability to proliferate intestinal bifidobacteria, it can be advantageously used as an additive for various health foods and drinks.
（実施例） 次に本発明を実施例によりさらに詳細に説明する。(Example) Next, the present invention will be explained in more detail with reference to Examples.
実施例１
固形分濃度３０重量％のトウモロコシ澱粉スラリーを、
液化型α−アミラーゼ（Ｂａｃｉｌｌｕｓ ５ｕｂｔｉ
ｌｊｓ起源、「クライスターゼ」、大和化成）燭製）を
用いて加水分解し、固形分濃度３０重量２のＤＥ＝２５
の液体状の澱粉加水分解物を得た。この加水分解物を１
２１℃で２０分加熱してその液中のα−アミラーゼを完
全に失活させた。この加水分解物を基質として用い、こ
れにα−、グルコシダーゼ（Ａｓｐｅｒｇｊ、１１ｕｓ
ｓｐ起源の転移酵素、「アマノ」、天寿製薬味製）を
、固形分換算の基質１ｇ当り０，００５ＩＵの割合にな
るように添加し、ＰＨ７，２の条件で、５０℃で１２時
間加熱反応させた。このようにして得られた分岐オリゴ
糖シラップの組成を表−ｌに示す。Example 1 Corn starch slurry with a solid content concentration of 30% by weight,
Liquefiable α-amylase (Bacillus 5ubti
Hydrolyzed using ljs origin, "Clistase", manufactured by Daiwa Kasei), DE = 25 with a solid content concentration of 30 weight 2
A liquid starch hydrolyzate was obtained. This hydrolyzate is 1
The α-amylase in the solution was completely inactivated by heating at 21° C. for 20 minutes. This hydrolyzate was used as a substrate, and α-, glucosidase (Aspergj, 11us
Transferase of sp origin, "Amano" (manufactured by Tenju Pharma) was added at a ratio of 0,005 IU per 1 g of substrate in terms of solid content, and heated at 50°C for 12 hours at pH 7.2. I let it happen. The composition of the branched oligosaccharide syrup thus obtained is shown in Table 1.
表−１
実施例２
実施例１において、α−グルコシダーゼの添加量及び転
移反応時間を変化させた以外は同様にして実験を行った
。得られた分岐オリゴ糖シラップの組成を検討し、その
結果を表−２に示す。Table 1 Example 2 An experiment was conducted in the same manner as in Example 1 except that the amount of α-glucosidase added and the transfer reaction time were changed. The composition of the obtained branched oligosaccharide syrup was investigated, and the results are shown in Table 2.
表−２
実施例３
実施例１において、基質（加水分解物）のＤＥの値を変
化させた以外は同様にして実験を行った。得られた分岐
オリゴ糖シラップの組成を検討し、その結果を表−３に
示す。Table 2 Example 3 An experiment was conducted in the same manner as in Example 1 except that the DE value of the substrate (hydrolyzate) was changed. The composition of the obtained branched oligosaccharide syrup was investigated, and the results are shown in Table 3.
表−３Table-3
Claims (2)
５０〜９０重量％含有し、該分岐オリゴ糖中の３糖類以
上の成分の割合が７０〜９５重量％である分岐オリゴ糖
シラップ。(1) A branched oligosaccharide syrup containing 5 to 20% by weight of glucose and 50 to 90% by weight of a branched oligosaccharide, in which the proportion of trisaccharides or more components is 70 to 95% by weight.
２０〜７０重量％の澱粉加水分解物を基質として用い、
これにα−グルコシル基転移作用を有する酵素又は固定
化酵素を、固形分換算の基質１ｇ当り０．００２〜０．
０４ＩＵの酵素活性量の条件下で作用させることを特徴
とする３糖類以上の分岐オリゴ糖を主成分とする分岐オ
リゴ糖シラップの製造方法。(2) Using a starch hydrolyzate with a glucose equivalent of 20 to 40 and a solid content concentration of 20 to 70% by weight as a substrate,
To this, an enzyme or immobilized enzyme having an α-glucosyl group transfer effect is added at a rate of 0.002 to 0.0% per 1 g of substrate in terms of solid content.
A method for producing a branched oligosaccharide syrup whose main component is a branched oligosaccharide of trisaccharides or more, characterized in that the syrup is made to act under conditions of an enzyme activity of 0.4 IU.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1312388A JPH03175989A (en) | 1989-12-01 | 1989-12-01 | Branched oligosaccharide syrup and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1312388A JPH03175989A (en) | 1989-12-01 | 1989-12-01 | Branched oligosaccharide syrup and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03175989A true JPH03175989A (en) | 1991-07-31 |
Family
ID=18028651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1312388A Pending JPH03175989A (en) | 1989-12-01 | 1989-12-01 | Branched oligosaccharide syrup and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03175989A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08163994A (en) * | 1994-12-15 | 1996-06-25 | Asahi Chem Ind Co Ltd | Improve production of isomaltosyl fructoside |
| JPH10146187A (en) * | 1996-11-18 | 1998-06-02 | Asada Shoji Kk | Liquid compound fertilizer inhibiting generation of plant disease |
| KR100497749B1 (en) * | 1997-05-02 | 2005-10-04 | 세레스타 홀딩 비.브이. | Preparation method of isomalto-oligosaccharide-containing syrup |
| WO2008085529A2 (en) * | 2006-01-25 | 2008-07-17 | Tate & Lyle Ingredients Americas, Inc. | Food products comprising a slowly digestible or digestion resistant carbohydrate composition |
| WO2009051977A1 (en) * | 2007-10-16 | 2009-04-23 | Tate And Lyle Ingredients Americas, Inc. | Fiber-containing carbohydrate composition |
| US7608436B2 (en) | 2006-01-25 | 2009-10-27 | Tate & Lyle Ingredients Americas, Inc. | Process for producing saccharide oligomers |
| JP2009269843A (en) * | 2008-05-02 | 2009-11-19 | Gun Ei Chem Ind Co Ltd | Isomaloligosaccharide and food or drink using the same |
| JP2011083248A (en) * | 2009-10-16 | 2011-04-28 | Nippon Shokuhin Kako Co Ltd | Flavor-improving agent containing branched saccharide, and masking agent for drug |
| JP2019170372A (en) * | 2018-03-26 | 2019-10-10 | 国立研究開発法人農業・食品産業技術総合研究機構 | Sake rice powder fermentation composition and use therefor |
| US11129403B2 (en) | 2013-03-22 | 2021-09-28 | Tate & Lyle Ingredients Americas Llc | Uses of soluble corn fiber for increasing colonic bacteria populations and increasing mineral absorption |
| US11540549B2 (en) | 2019-11-28 | 2023-01-03 | Tate & Lyle Solutions Usa Llc | High-fiber, low-sugar soluble dietary fibers, products including them and methods for using them |
| WO2023277041A1 (en) * | 2021-06-28 | 2023-01-05 | 石川県公立大学法人 | Proliferation promoter for lactic acid bacteria and bifidobacteria |
-
1989
- 1989-12-01 JP JP1312388A patent/JPH03175989A/en active Pending
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08163994A (en) * | 1994-12-15 | 1996-06-25 | Asahi Chem Ind Co Ltd | Improve production of isomaltosyl fructoside |
| JPH10146187A (en) * | 1996-11-18 | 1998-06-02 | Asada Shoji Kk | Liquid compound fertilizer inhibiting generation of plant disease |
| KR100497749B1 (en) * | 1997-05-02 | 2005-10-04 | 세레스타 홀딩 비.브이. | Preparation method of isomalto-oligosaccharide-containing syrup |
| JP2009524439A (en) * | 2006-01-25 | 2009-07-02 | テイト アンド ライル イングレディエンツ アメリカス インコーポレイテッド | A food product comprising a slow or digestible carbohydrate composition |
| WO2008085529A3 (en) * | 2006-01-25 | 2009-01-22 | Tate & Lyle Ingredients | Food products comprising a slowly digestible or digestion resistant carbohydrate composition |
| WO2008085529A2 (en) * | 2006-01-25 | 2008-07-17 | Tate & Lyle Ingredients Americas, Inc. | Food products comprising a slowly digestible or digestion resistant carbohydrate composition |
| US9868969B2 (en) | 2006-01-25 | 2018-01-16 | Tate & Lyle Ingredients Americas Llc | Fiber-containing carbohydrate composition |
| US7608436B2 (en) | 2006-01-25 | 2009-10-27 | Tate & Lyle Ingredients Americas, Inc. | Process for producing saccharide oligomers |
| JP2019213543A (en) * | 2006-01-25 | 2019-12-19 | テイト アンド ライル イングレディエンツ アメリカス リミテッド ライアビリティ カンパニーＴａｔｅ ＆ Ｌｙｌｅ Ｉｎｇｒｅｄｉｅｎｔｓ Ａｍｅｒｉｃａｓ Ｌｌｃ | Food products comprising slowly digestible or digestion resistant carbohydrate composition |
| US10344308B2 (en) | 2006-01-25 | 2019-07-09 | Tate & Lyle Ingredients Americas Llc | Fiber-containing carbohydrate composition |
| US9963726B2 (en) | 2006-01-25 | 2018-05-08 | Tate & Lyle Ingredients Americas Llc | Fiber-containing carbohydrate composition |
| US9957537B2 (en) | 2006-01-25 | 2018-05-01 | Tate & Lyle Ingredients Americas Llc | Fiber-containing carbohydrate composition |
| JP2015057065A (en) * | 2006-01-25 | 2015-03-26 | テイト アンド ライル イングレディエンツ アメリカス リミテッド ライアビリティ カンパニーＴａｔｅ ＆ Ｌｙｌｅ Ｉｎｇｒｅｄｉｅｎｔｓ Ａｍｅｒｉｃａｓ Ｌｌｃ | Food products comprising slowly digestible or digestion resistant carbohydrate composition |
| US8993039B2 (en) | 2006-01-25 | 2015-03-31 | Tate & Lyle Ingredients Americas Llc | Fiber-containing carbohydrate composition |
| WO2009051977A1 (en) * | 2007-10-16 | 2009-04-23 | Tate And Lyle Ingredients Americas, Inc. | Fiber-containing carbohydrate composition |
| JP2011501670A (en) * | 2007-10-16 | 2011-01-13 | テイト アンド ライル イングレディエンツ アメリカス インコーポレイテッド | Fiber-containing carbohydrate composition |
| KR20100067123A (en) * | 2007-10-16 | 2010-06-18 | 테이트 앤 라일 인그리디언츠 아메리카스, 인코포레이티드 | Fiber-containing carbonhydrate composition |
| JP2009269843A (en) * | 2008-05-02 | 2009-11-19 | Gun Ei Chem Ind Co Ltd | Isomaloligosaccharide and food or drink using the same |
| JP2011083248A (en) * | 2009-10-16 | 2011-04-28 | Nippon Shokuhin Kako Co Ltd | Flavor-improving agent containing branched saccharide, and masking agent for drug |
| US11129403B2 (en) | 2013-03-22 | 2021-09-28 | Tate & Lyle Ingredients Americas Llc | Uses of soluble corn fiber for increasing colonic bacteria populations and increasing mineral absorption |
| JP2019170372A (en) * | 2018-03-26 | 2019-10-10 | 国立研究開発法人農業・食品産業技術総合研究機構 | Sake rice powder fermentation composition and use therefor |
| US11540549B2 (en) | 2019-11-28 | 2023-01-03 | Tate & Lyle Solutions Usa Llc | High-fiber, low-sugar soluble dietary fibers, products including them and methods for using them |
| WO2023277041A1 (en) * | 2021-06-28 | 2023-01-05 | 石川県公立大学法人 | Proliferation promoter for lactic acid bacteria and bifidobacteria |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6457009B2 (en) | Branched α-glucan, α-glucosyltransferase producing the same, production method and use thereof | |
| US5219842A (en) | Method of improving intestinal floras | |
| JP4397965B1 (en) | Novel branched glucan and production method and use thereof | |
| CA1340744C (en) | Process for reducing caloric intake using fructosyle oligosaccharides as sweeteners; food products or beverages or dietectics foods containing the same | |
| JP4983258B2 (en) | Isocyclomalto-oligosaccharides and isocyclomalto-oligosaccharide-producing enzymes, their production methods and uses | |
| JP3533239B2 (en) | Maltohexaose / maltoheptaose-forming amylase, method for producing the same and use thereof | |
| TW426737B (en) | Saccharide composition with reduced reducibility, and preparation and uses thereof | |
| JP2002527089A (en) | Enzyme preparation for modifying cereal suspension | |
| Sorndech et al. | Combination of amylase and transferase catalysis to improve IMO compositions and productivity | |
| JPH03175989A (en) | Branched oligosaccharide syrup and its production | |
| CN105950686A (en) | Novel use of maltotriosyl transferase | |
| Michel et al. | Fructosyltransferase sources, production, and applications for prebiotics production | |
| US2822303A (en) | High d. e. syrup and method of making same | |
| TWI269810B (en) | Polypeptide having alpha-isomaltosylglucosaccharide-forming enzymatic activity | |
| JP5507105B2 (en) | Novel starch degradation product, food additive, food and drink, and drug containing the starch degradation product | |
| JP5778888B2 (en) | Flavor improving agent containing branched sugar and masking agent for pharmaceutical preparation | |
| JP2004099472A (en) | New glycoside or its mixture, production method and use | |
| TWI324635B (en) | Process for producing isomaltitol and uses thereof | |
| JP3905141B2 (en) | Method for producing oligosaccharide | |
| JP4033928B2 (en) | Method for producing nigerooligosaccharide-containing syrup | |
| JPH03236787A (en) | Production of thick malt syrup | |
| JPH03187390A (en) | Production of branched oligosaccharide | |
| Sreenath et al. | Effect of Pullulanase and α‐Amylase on Hydrolysis of Waxy Corn Starch | |
| WO1993010675A1 (en) | Fragmented alpha amylase hydrolyzed amylose precipitate as fat replacer | |
| JP2004211097A (en) | Maltohexaose and maltoheptaose producing amylase and its preparation process and application |