TWI631215B - Fructooligosaccharides composition and the preparation thereof - Google Patents

Fructooligosaccharides composition and the preparation thereof Download PDF

Info

Publication number
TWI631215B
TWI631215B TW106113740A TW106113740A TWI631215B TW I631215 B TWI631215 B TW I631215B TW 106113740 A TW106113740 A TW 106113740A TW 106113740 A TW106113740 A TW 106113740A TW I631215 B TWI631215 B TW I631215B
Authority
TW
Taiwan
Prior art keywords
sucrose
enzyme unit
raw material
oligosaccharide
containing raw
Prior art date
Application number
TW106113740A
Other languages
Chinese (zh)
Other versions
TW201839138A (en
Inventor
翁麗華
王怡晶
Original Assignee
財團法人食品工業發展研究所
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 財團法人食品工業發展研究所 filed Critical 財團法人食品工業發展研究所
Priority to TW106113740A priority Critical patent/TWI631215B/en
Priority to CN201710547474.1A priority patent/CN108728504B/en
Application granted granted Critical
Publication of TWI631215B publication Critical patent/TWI631215B/en
Publication of TW201839138A publication Critical patent/TW201839138A/en

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00Preparation of compounds containing saccharide radicals
    • C12P19/04Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Saccharide Compounds (AREA)

Abstract

一種果寡糖組成物製備方法,包含以下步驟:使一含蔗糖原料與一酵素單元進行轉化反應,以使該含蔗糖原料中的蔗糖被該酵素單元轉化成果寡糖,其中,該酵素單元包含β-葡聚醣酶及聚半乳糖醛酸酶。該果寡糖組成物的製備方法透過使用包含β-葡聚醣酶及聚半乳糖醛酸酶的酵素單元,能將含蔗糖原料中的蔗糖轉化成果寡糖,製得果寡糖組成物,並得到良好的果寡糖含量及果寡糖轉換率。A method for preparing a fructooligosaccharide composition includes the following steps: a sucrose-containing raw material is subjected to a conversion reaction with an enzyme unit, so that the sucrose in the sucrose-containing raw material is transformed into an oligosaccharide by the enzyme unit, wherein the enzyme unit comprises β-glucanase and polygalacturonase. The preparation method of the fructo-oligosaccharide composition can convert sucrose in a sucrose-containing raw material into an oligosaccharide by using an enzyme unit including β-glucanase and polygalacturonase to obtain a fructooligosaccharide composition. And get good fructooligosaccharide content and fructooligosaccharide conversion rate.

Description

果寡糖組成物及其製備方法Fructo-oligosaccharide composition and preparation method thereof

本發明是有關於一種果寡糖組成物及其製備方法,特別是指一種使用一包含β-葡聚醣酶及聚半乳糖醛酸酶的酵素單元轉化含蔗糖原料的果寡糖組成物製備方法,以及所製得的果寡糖組成物。The invention relates to a fructo-oligosaccharide composition and a preparation method thereof, in particular to a method for preparing a fructo-oligosaccharide composition containing a sucrose-containing raw material by using an enzyme unit comprising β-glucanase and polygalacturonase. Method, and prepared fructooligosaccharide composition.

近年來,國人生活型態轉變帶動飲食變化,非正餐型態產品增加,烘焙點心具輕食與伴手禮食品特性,產業投入眾多且逐年成長,其中糖漿為烘焙點心重要原料亦是高熱量密度成分,因此成為產品開發的重要方向。巿售烘焙用糖漿具高吸濕性,可增加產品的保水性及柔軟度,使產品更鬆軟可口,改善產品外觀及口感,降低產品的水活性,延長產品銷售期限。目前巿售烘焙用糖漿以蔗糖經酸及加熱反應為主,水解成葡萄糖及果糖,以具備吸濕性及溶解性為主要功能。國外糖漿原料方面,英國British sugar公司的轉化糖漿經酸及熱製程反應而來,印度Kusum公司的轉化糖漿經酵素反應而來,以產品穩定性佳、無化學添加、無有害物質(如HMF-5)為產品訴求。In recent years, changes in the lifestyle of Chinese people have led to changes in diet. Non-meal-type products have increased. Baked snacks have the characteristics of light food and accompanying food. The industry has invested a lot and has grown year by year. Among them, syrup is an important raw material for baked snacks and has high calorie density. Ingredients have therefore become an important direction for product development. The syrup for sale has high hygroscopicity, which can increase the water retention and softness of the product, make the product softer and more delicious, improve the appearance and taste of the product, reduce the water activity of the product, and extend the sales period of the product. At present, the syrup for baking is mainly based on the reaction of sucrose through acid and heating, which is hydrolyzed into glucose and fructose, with the main functions of hygroscopicity and solubility. In terms of foreign syrup raw materials, the conversion syrup of British Sugar Company is reacted by acid and thermal process, and the conversion syrup of Kusum Company of India is reacted by enzyme, with good product stability, no chemical addition and no harmful substances (such as HMF -5) for product claims.

因此,本發明之第一目的,即在提供一種果寡糖組成物製備方法。Therefore, a first object of the present invention is to provide a method for preparing a fructooligosaccharide composition.

於是,本發明果寡糖組成物製備方法,包含以下步驟: 使一含蔗糖原料與一酵素單元進行轉化反應,以使該含蔗糖原料中的蔗糖被該酵素單元轉化成果寡糖,其中,該酵素單元包含β-葡聚醣酶及聚半乳糖醛酸酶。Therefore, the method for preparing a fructo-oligosaccharide composition according to the present invention includes the following steps: a sucrose-containing raw material and an enzyme unit are subjected to a conversion reaction, so that the sucrose in the sucrose-containing raw material is transformed into an oligosaccharide by the enzyme unit, wherein The enzyme unit includes β-glucanase and polygalacturonase.

因此,本發明之第二目的,即在提供一種果寡糖組成物製備方法。Therefore, a second object of the present invention is to provide a method for preparing a fructooligosaccharide composition.

於是,本發明果寡糖組成物製備方法,包含以下步驟: 使一第一含蔗糖原料與一酵素單元進行第一次轉化反應,以使該第一含蔗糖原料中的蔗糖被該酵素單元轉化成果寡糖並形成一第一轉化產物,其中,該酵素單元包含β-葡聚醣酶及聚半乳糖醛酸酶; 在該第一轉化產物中加入一第二含蔗糖原料,形成一混合物;及 使該混合物與該酵素單元進行第二次轉化反應,以使該混合物中的蔗糖被該酵素單元轉化成果寡糖。Therefore, the method for preparing a fructooligosaccharide composition according to the present invention comprises the following steps: a first conversion reaction of a first sucrose-containing raw material and an enzyme unit is performed, so that the sucrose in the first sucrose-containing raw material is converted by the enzyme unit Produce oligosaccharides and form a first transformation product, wherein the enzyme unit includes β-glucanase and polygalacturonase; add a second sucrose-containing raw material to the first transformation product to form a mixture; And the mixture is subjected to a second conversion reaction with the enzyme unit, so that the sucrose in the mixture is transformed into an oligosaccharide by the enzyme unit.

因此,本發明之第三目的,即在提供一種果寡糖組成物。Therefore, a third object of the present invention is to provide a fructooligosaccharide composition.

於是,本發明果寡糖組成物是由如上所述的果寡糖組成物製備方法所製得。Therefore, the fructooligosaccharide composition of the present invention is prepared by the method for preparing a fructooligosaccharide composition as described above.

本發明之功效在於:該果寡糖組成物製備方法透過使用包含β-葡聚醣酶及聚半乳糖醛酸酶的酵素單元能將含蔗糖原料中的蔗糖轉化成果寡糖,製得果寡糖組成物。The effect of the present invention is that the method for preparing a fructo-oligosaccharide composition can convert sucrose in a sucrose-containing raw material into an oligosaccharide by using an enzyme unit including β-glucanase and polygalacturonase to obtain fruit oligosaccharide Sugar composition.

以下將就本發明內容進行詳細說明:The following will describe the content of the present invention in detail:

該含蔗糖原料的來源無特別限制,只要含有蔗糖者皆適合,例如該含蔗糖原料的來源為食材,該食材例如但不限於甘蔗汁、糖蜜、甜菜汁等。The source of the sucrose-containing raw material is not particularly limited, as long as it contains sucrose, for example, the source of the sucrose-containing raw material is a food material such as, but not limited to, sugar cane juice, molasses, beet juice, and the like.

該含蔗糖原料的白利糖度無特別限制。較佳地,該含蔗糖原料的白利糖度範圍為60°Brix以上。因為當該含蔗糖原料的白利糖度範圍為60°Brix以上時,相較於使用非該酵素單元的酵素進行轉化反應,使用該酵素單元進行轉化反應能製得果寡糖含量較高的果寡糖組成物,且果寡糖轉換率較高。The brix degree of the sucrose-containing raw material is not particularly limited. Preferably, the brix content range of the sucrose-containing raw material is above 60 ° Brix. Because when the brix range of the sucrose-containing raw material is above 60 ° Brix, compared with the conversion reaction using an enzyme other than the enzyme unit, the conversion reaction using the enzyme unit can produce a fruit with a higher content of fructooligosaccharides. An oligosaccharide composition and a high fructooligosaccharide conversion rate.

該β-葡聚醣酶(β-glucanase),其EC標號為EC 3.2.1.6,市售商品例如但不限於:sigma公司的β-glucanase 或American Biosystems公司的β-glucanase等。The β-glucanase (β-glucanase) has an EC number of EC 3.2.1.6, and commercially available products such as but not limited to: β-glucanase of sigma company or β-glucanase of American Biosystems company.

該聚半乳糖醛酸酶(Polygalacturonase) ,其EC標號為EC 3.2.1.15,市售商品例如但不限於: sigma公司的Polygalacturonase等。The polygalacturonase (Polygalacturonase) has an EC number of EC 3.2.1.15, and is commercially available, such as, but not limited to, Polygalacturonase of sigma.

較佳地,該酵素單元中該β-葡聚醣酶與該聚半乳糖醛酸酶的組成比例範圍為1:1。Preferably, the composition ratio of the β-glucanase to the polygalacturonase in the enzyme unit ranges from 1: 1.

該果寡醣為聚合度3至5個單醣的寡醣。該果寡醣例如為蔗果三糖(1-kestose)、蔗果四糖(nystose)、蔗果五糖(1 F-fructofuranosyl nystose)。 The fructooligosaccharide is an oligosaccharide having a polymerization degree of 3 to 5 monosaccharides. The fructooligosaccharides are, for example, 1-kestose, nystose, and 1 F- fructofuranosyl nystose.

該轉化反應包含第一階段及第二階段的反應。該第一階段是蔗糖的分解,透過該酵素單元將該含蔗糖原料中的蔗糖分解為果糖及葡萄糖。第二階段是果寡醣的生成,第一階段所得到的果糖再與蔗糖反應形成蔗果三糖、蔗果四糖、蔗果五糖。The conversion reaction includes a first-stage reaction and a second-stage reaction. This first stage is the decomposition of sucrose, and the sucrose in the sucrose-containing raw material is decomposed into fructose and glucose through the enzyme unit. The second stage is the production of fructooligosaccharides. The fructose obtained in the first stage reacts with sucrose to form sucrose triose, sucrose tetrasaccharide, and sucrose pentasaccharide.

本發明果寡糖組成物製備方法的第一種實施態樣,包含以下步驟:使該含蔗糖原料與該酵素單元進行轉化反應,使得該含蔗糖原料中的蔗糖被該酵素單元轉化成果寡糖。較佳地,該果寡糖組成物製備方法的第一種實施態樣還包含以下步驟:加熱該轉化反應得到的一轉化產物,使得該轉化產物中的酵素單元失活以及濃縮該轉化產物以提高糖度。The first embodiment of the method for preparing a fructo-oligosaccharide composition according to the present invention includes the following steps: the sucrose-containing raw material is subjected to a conversion reaction with the enzyme unit, so that the sucrose in the sucrose-containing raw material is transformed into an oligosaccharide by the enzyme unit . Preferably, the first embodiment of the method for preparing a fructo-oligosaccharide composition further includes the following steps: heating a transformation product obtained by the transformation reaction to inactivate an enzyme unit in the transformation product and concentrating the transformation product to Increase sugar content.

較佳地,以該含蔗糖原料的白利糖度為計算基準,該酵素單元的使用量範圍為0.01 至 2.0 v/v%。更佳地,以該含蔗糖原料的白利糖度為計算基準,該酵素單元的使用量範圍為0.1 至1.0 v/v%。Preferably, based on the Brix degree of the sucrose-containing raw material, the amount of the enzyme unit used ranges from 0.01 to 2.0 v / v%. More preferably, based on the Brix content of the sucrose-containing raw material, the amount of the enzyme unit used ranges from 0.1 to 1.0 v / v%.

該轉化反應的操作條件無特別限制。較佳地,在溫度範圍為40至60℃進行該轉化反應;更佳地,在溫度範圍為45至55℃進行該轉化反應。較佳地,該轉化反應的反應時間範圍為8至48小時:更佳地,該轉化反應的反應時間範圍為16至24小時。The operating conditions of the conversion reaction are not particularly limited. Preferably, the conversion reaction is performed at a temperature range of 40 to 60 ° C; more preferably, the conversion reaction is performed at a temperature range of 45 to 55 ° C. Preferably, the reaction time of the conversion reaction ranges from 8 to 48 hours: more preferably, the reaction time of the conversion reaction ranges from 16 to 24 hours.

加熱該轉化產物的條件無特別限制,可根據糖度調整加熱條件,例如以80至95的溫度範圍加熱20至60分鐘。The conditions for heating the conversion product are not particularly limited, and the heating conditions can be adjusted according to the sugar content, for example, heating at a temperature range of 80 to 95 for 20 to 60 minutes.

本發明果寡糖組成物製備方法的第二種實施態樣,包含以下步驟:使該第一含蔗糖原料與該酵素單元進行第一次轉化反應,以使該第一含蔗糖原料中的蔗糖被該酵素單元轉化成果寡糖形成一第一轉化產物。接著,在該第一轉化產物中加入一第二含蔗糖原料得到一混合物。再使該混合物與該酵素單元進行第二次轉化反應,使得混合物中的蔗糖被該酵素單元轉化成果寡糖。較佳地,該果寡糖組成物製備方法的第二種實施態樣還包含以下步驟:加熱該第二次轉化反應得到的一第二轉化產物,以使得該第二轉化產物中的酵素單元失活以及濃縮該第二轉化產物。The second embodiment of the method for preparing a fructo-oligosaccharide composition according to the present invention includes the following steps: the first conversion reaction of the first sucrose-containing raw material and the enzyme unit is performed to make sucrose in the first sucrose-containing raw material The oligosaccharides transformed by the enzyme unit form a first transformation product. Next, a second sucrose-containing raw material is added to the first conversion product to obtain a mixture. The mixture is further subjected to a second conversion reaction with the enzyme unit, so that the sucrose in the mixture is transformed into an oligosaccharide by the enzyme unit. Preferably, the second embodiment of the method for preparing a fructo-oligosaccharide composition further includes the following steps: heating a second transformation product obtained from the second transformation reaction, so that the enzyme unit in the second transformation product The second transformation product was inactivated and concentrated.

較佳地,以該第一含蔗糖原料的白利糖度為計算基準,該酵素單元的使用量範圍為0.01 至 2.0 v/v%。更佳地,以該第一含蔗糖原料的白利糖度為計算基準,該酵素單元的使用量範圍為0.1 至1.0 v/v %。Preferably, based on the Brix degree of the first sucrose-containing raw material, the usage amount of the enzyme unit ranges from 0.01 to 2.0 v / v%. More preferably, based on the Brix content of the first sucrose-containing raw material, the usage amount of the enzyme unit ranges from 0.1 to 1.0 v / v%.

該第一次轉化反應的操作條件無特別限制。較佳地,在溫度範圍為40至60℃進行該第一次轉化反應;更佳地,在溫度範圍為45至55℃進行該第一次轉化反應。較佳地,該第一次轉化反應的反應時間範圍為8至48小時:更佳地,該第一次轉化反應的反應時間範圍為16至24小時。The operating conditions of this first conversion reaction are not particularly limited. Preferably, the first conversion reaction is performed at a temperature range of 40 to 60 ° C; more preferably, the first conversion reaction is performed at a temperature range of 45 to 55 ° C. Preferably, the reaction time of the first conversion reaction ranges from 8 to 48 hours: more preferably, the reaction time of the first conversion reaction ranges from 16 to 24 hours.

該第二次轉化反應的操作條件無特別限制。較佳地,在溫度範圍為40至60℃進行該第二次轉化反應;更佳地,在溫度範圍為45至55℃進行該第二次轉化反應。較佳地,該第二次轉化反應的反應時間範圍為8至48小時:更佳地,該第二次轉化反應的反應時間範圍為16至24小時。The operating conditions of this second conversion reaction are not particularly limited. Preferably, the second conversion reaction is performed at a temperature range of 40 to 60 ° C; more preferably, the second conversion reaction is performed at a temperature range of 45 to 55 ° C. Preferably, the reaction time of the second conversion reaction ranges from 8 to 48 hours: more preferably, the reaction time of the second conversion reaction ranges from 16 to 24 hours.

加熱該第二轉化產物的條件無特別限制,可根據糖度調整加熱條件,例如以80至95的溫度範圍加熱20至60分鐘。The conditions for heating the second conversion product are not particularly limited, and the heating conditions can be adjusted according to the sugar content, for example, heating at a temperature range of 80 to 95 for 20 to 60 minutes.

本發明將就以下實施例來作進一步說明,但應瞭解的是,該實施例僅為例示說明之用,而不應被解釋為本發明實施之限制。The present invention will be further described with reference to the following examples, but it should be understood that this example is for illustrative purposes only and should not be construed as a limitation on the implementation of the present invention.

[實施例1]果寡糖組成物製備方法[Example 1] Preparation method of fructooligosaccharide composition

在一反應器中混合40 g的含蔗糖原料(種類為蔗糖溶液,白利糖度為40°Brix,蔗糖含量為40 g/100mL)及0.2 v/v %的酵素單元。其中,酵素單元包括β-葡聚醣酶(EC 3.2.1.6,購自於sigma)以及聚半乳糖醛酸酶(EC 3.2.1.15,購自於sigma),β-葡聚醣酶與聚半乳糖醛酸酶的重量比例為1:1,且該酵素單元的用量是以該含蔗糖原料的白利糖度為計算基準。在常壓、溫度為50℃以及攪拌速度150 rpm/min的條件下,使該含蔗糖原料與該酵素單元進行轉化反應,該含蔗糖原料中的蔗糖被該酵素單元轉化成果寡糖,反應時間為24小時,得到一轉化產物。接著,加熱(溫度為80至95℃)該轉化產物,以使得該轉化產物中的酵素單元失活以及濃縮該轉化產物提高糖度,得到一果寡糖組成物。該果寡糖組成物中的果糖(fructose)含量為0.0 g/100mL,葡萄糖(glucose)含量為8.6 g/100mL,蔗糖(sucrose)含量為6.0 g/100mL,1-蔗果三糖(1-kestose)含量為20.5 g/100mL,蔗果四糖(nystose)含量為4.9 g/100mL,果寡糖(FOS)含量為 25.4g/100mL,果寡糖轉換率為63%,以及白利糖度為40°Brix。In a reactor, 40 g of a sucrose-containing raw material (a sucrose solution, a Brix of 40 ° Brix, and a sucrose content of 40 g / 100 mL) and an enzyme unit of 0.2 v / v% were mixed. Among them, the enzyme unit includes β-glucanase (EC 3.2.1.6, purchased from sigma) and polygalacturonase (EC 3.2.1.15, purchased from sigma), β-glucanase and polyhemase The weight ratio of galacturonidase is 1: 1, and the amount of the enzyme unit is calculated based on the Brix of the sucrose-containing raw material. Under normal pressure, a temperature of 50 ° C and a stirring speed of 150 rpm / min, the sucrose-containing raw material is subjected to a conversion reaction with the enzyme unit. The sucrose in the sucrose-containing raw material is converted into an oligosaccharide by the enzyme unit, and the reaction time is For 24 hours, a conversion product was obtained. Next, the conversion product is heated (temperature is 80 to 95 ° C.) to inactivate an enzyme unit in the conversion product and concentrate the conversion product to increase the sugar content to obtain a fructooligosaccharide composition. The fructose content in the fructo-oligosaccharide composition is 0.0 g / 100 mL, the glucose content is 8.6 g / 100 mL, the sucrose content is 6.0 g / 100 mL, and 1-sucrose triose (1- kestose) content is 20.5 g / 100mL, sucrose tetraose (nystose) content is 4.9 g / 100mL, fructooligosaccharide (FOS) content is 25.4g / 100mL, fructooligosaccharide conversion rate is 63%, and brix is 40 ° Brix.

[實施例2至13]果寡糖組成物製備方法[Examples 2 to 13] Preparation method of fructooligosaccharide composition

使用如同實施例1的製備方法製作實施例2至13的果寡糖組成物,差別在於:如表1所示改變含蔗糖原料、酵素單元及轉化時的條件。The fructo-oligosaccharide compositions of Examples 2 to 13 were prepared using the same preparation method as in Example 1, except that the raw materials containing sucrose, the enzyme unit, and the conditions during transformation were changed as shown in Table 1.

[實施例14]果寡糖組成物製備方法[Example 14] Preparation method of fructo-oligosaccharide composition

在一反應器中混合50 g的第一含蔗糖原料(種類為糖蜜,白利糖度為50 °Brix,蔗糖含量為45.6 g/100mL)及0.5 v/v %的酵素單元。其中,酵素單元包括β-葡聚醣酶(EC 3.2.1.6,購自於sigma)以及聚半乳糖醛酸酶(EC 3.2.1.15,購自於sigma),β-葡聚醣酶與聚半乳糖醛酸酶的重量比例為1:1,且該酵素單元的用量是以該第一含蔗糖原料的白利糖度為計算基準。在常壓、溫度為55℃以及攪拌速度150 rpm/min的條件下,該第一含蔗糖原料與該酵素單元進行第一次轉化反應,使該第一含蔗糖原料中的蔗糖被該酵素單元轉化成果寡糖,反應時間為16小時,得到一第一轉化產物。接著,再於該反應器中添加50 g的第二含蔗糖原料(種類為糖蜜,白利糖度為85°Brix,蔗糖含量為73.8 g/100mL)與該第一轉化產物混合 ,得到一混合物。在常壓、溫度為55℃以及攪拌速度150 rpm/min的條件下,使該混合物與該酵素單元進行轉化反應,該混合物中的蔗糖被該酵素單元轉化成果寡糖,反應時間為8小時,得到一第二轉化產物。接著,加熱(溫度為80至95℃)該第二轉化產物,以使得該第二轉化產物中的酵素單元失活以及濃縮該第二轉化產物提高糖度,得到一果寡糖組成物。該果寡糖組成物中的果糖(fructose)含量為6.5 g/100mL,葡萄糖(glucose)含量為27.5 g/100mL,蔗糖(sucrose)含量為15.4 g/100mL,1-蔗果三糖(1-kestose)含量為18.5 g/100mL,蔗果四糖(nystose)含量為6.1 g/100mL,果寡糖(FOS)含量為24.6 g/100mL,果寡糖轉換率為33%,以及白利糖度為74°Brix。In a reactor, 50 g of the first sucrose-containing raw material (type of molasses, Brix 50 ° Brix, sucrose content 45.6 g / 100 mL) and 0.5 v / v% enzyme unit were mixed. Among them, the enzyme unit includes β-glucanase (EC 3.2.1.6, purchased from sigma) and polygalacturonase (EC 3.2.1.15, purchased from sigma), β-glucanase and polyhemase The weight ratio of the lactosidase is 1: 1, and the amount of the enzyme unit is based on the Brix of the first sucrose-containing raw material. Under the conditions of normal pressure, a temperature of 55 ° C and a stirring speed of 150 rpm / min, the first conversion reaction of the first sucrose-containing raw material and the enzyme unit is performed, so that the sucrose in the first sucrose-containing raw material is replaced by the enzyme unit. The resulting oligosaccharide was transformed with a reaction time of 16 hours to obtain a first transformation product. Then, 50 g of a second sucrose-containing raw material (type of molasses, Brix of 85 ° Brix, sucrose content of 73.8 g / 100 mL) was added to the reactor and the first conversion product was mixed to obtain a mixture. Under normal pressure, a temperature of 55 ° C and a stirring speed of 150 rpm / min, the mixture is subjected to a conversion reaction with the enzyme unit, and the sucrose in the mixture is converted into an oligosaccharide by the enzyme unit. The reaction time is 8 hours. A second transformation product was obtained. Next, the second transformation product is heated (temperature is 80 to 95 ° C.) to inactivate an enzyme unit in the second transformation product and concentrate the second transformation product to increase the sugar content to obtain a fructooligosaccharide composition. The fructose content in the fructo-oligosaccharide composition is 6.5 g / 100 mL, the glucose content is 27.5 g / 100 mL, the sucrose content is 15.4 g / 100 mL, and 1-cane fructose (1- kestose) content is 18.5 g / 100mL, sucrose tetraose (nystose) content is 6.1 g / 100mL, fructooligosaccharide (FOS) content is 24.6 g / 100mL, fructooligosaccharide conversion rate is 33%, and brix is 74 ° Brix.

[實施例15]果寡糖組成物製備方法[Example 15] Preparation method of fructooligosaccharide composition

使用如同實施例14的製備方法製作實施例15的果寡糖組成物,差別在於:該第一含蔗糖原料與該酵素單元進行第一次轉化反應的時間為8小時,以及該第二含蔗糖原料與該酵素單元進行第二次轉化反應的時間為16小時。所得到的果寡糖中的果糖含量為4.9 g/100mL,葡萄糖含量為29.2 g/100mL,蔗糖含量為7.1 g/100mL,1-蔗果三糖含量為24.3 g/100mL,蔗果四糖含量為8.5 g/100mL,果寡糖含量為32.8 g/100mL,果寡糖轉換率為44.3%,以及白利糖度為74°Brix。The same method as in Example 14 was used to make the fructo-oligosaccharide composition of Example 15, except that the first conversion reaction time between the first sucrose-containing raw material and the enzyme unit was 8 hours, and the second sucrose-containing reaction time was 8 hours. The time for the second conversion reaction between the raw material and the enzyme unit is 16 hours. The obtained fructooligosaccharide had a fructose content of 4.9 g / 100 mL, a glucose content of 29.2 g / 100 mL, a sucrose content of 7.1 g / 100 mL, a 1-cane fructose content of 24.3 g / 100 mL, and a cane fructose content. It was 8.5 g / 100 mL, the fructooligosaccharide content was 32.8 g / 100 mL, the fructooligosaccharide conversion rate was 44.3%, and the Brix degree was 74 ° Brix.

[比較例1至3]果寡糖組成物製備方法[Comparative Examples 1 to 3] Preparation method of fructo-oligosaccharide composition

使用如同實施例1的製備方法製作比較例1至3的果寡糖組成物,差別在於:如表2所示改變所使用的酵素。其中,比較例1使用的酵素為α-葡萄糖苷酶(α-Glucosidase,EC編號為E.C.3.2.1.20,購自於Megazyme);比較例2使用的酵素為果膠酶(Pectinex- ULTRA SP-L,購自於novozyme);比較例3使用的酵素為果膠酶(Pectinex- ULTRA SP-L,購自於sigma)。The fructo-oligosaccharide composition of Comparative Examples 1 to 3 was prepared using the same preparation method as in Example 1, except that the enzyme used was changed as shown in Table 2. Among them, the enzyme used in Comparative Example 1 was α-Glucosidase (EC number EC3.2.1.20, purchased from Megazyme); the enzyme used in Comparative Example 2 was pectinase (ULTRA SP-L). (Purchased from nozozyme); the enzyme used in Comparative Example 3 was pectinase (Pectinex-ULTRA SP-L, purchased from sigma).

[性質評價][Property evaluation]

各實施例及比較例的含蔗糖原料及果寡糖組成物中的白利糖度、糖類組成,以及果寡糖組成物的果寡糖轉換率是用以下方式分析:The sucrose-containing raw materials and fructo-oligosaccharide compositions in each of the Examples and Comparative Examples were analyzed for the degree of brix, saccharides, and fructo-oligosaccharide conversion rates of the fructo-oligosaccharide composition in the following manner:

1. 白利糖度(Degrees Brix)Degrees Brix

以一手持式糖度計(廠商型號:Master Alpha Brix Refractometer)量測待測樣品的白利糖度(單位為°Brix)。A handheld sugar meter (manufacturer model: Master Alpha Brix Refractometer) was used to measure the Brix (unit: ° Brix) of the sample to be tested.

2.糖類組成分析2. Sugar composition analysis

以高效液相層析分析(High-performance Liquid Chromatography,廠商型號Hitachi Medical Systems L-2200)分析待測樣品的糖類組成。High-performance liquid chromatography (High-performance Liquid Chromatography, Hitachi Medical Systems L-2200, manufacturer's model) was used to analyze the carbohydrate composition of the test samples.

3.果寡糖轉化率3. Fructo-oligosaccharide conversion rate

果寡糖轉化率是用以下算式求得:果寡糖轉化率(%) = (果寡糖組成物中果寡醣的含量)÷(含蔗糖原料中蔗糖的含量)×100%。其中,果寡糖的含量等於1-蔗果三糖的含量及蔗果四糖的含量的總合。The fructo-oligosaccharide conversion rate is obtained by the following formula: fructo-oligosaccharide conversion rate (%) = (content of fructooligosaccharide in fructo-oligosaccharide composition) ÷ (content of sucrose in raw material containing sucrose) × 100%. Among them, the content of fructooligosaccharide is equal to the sum of the content of 1-cane fructose and the content of cane-fructose.

表1 <TABLE border="1" borderColor="#000000" width="85%"><TBODY><tr><td> </td><td> 實施例 </td></tr><tr><td> 1 </td><td> 2 </td><td> 3 </td><td> 4 </td><td> 5 </td><td> 6 </td><td> 7 </td></tr><tr><td> 含蔗糖原料 </td><td> 種類 </td><td> 蔗糖 溶液 </td><td> 蔗糖 溶液 </td><td> 蔗糖 溶液 </td><td> 蔗糖 溶液 </td><td> 蔗糖 溶液 </td><td> 蔗糖 溶液 </td><td> 蔗糖 溶液 </td></tr><tr><td> 蔗糖(g/100mL) </td><td> 40 </td><td> 50 </td><td> 60 </td><td> 60 </td><td> 60 </td><td> 60 </td><td> 60 </td></tr><tr><td> 果糖(g/100mL) </td><td> --- </td><td> --- </td><td> --- </td><td> --- </td><td> --- </td><td> --- </td><td> --- </td></tr><tr><td> 葡萄糖(g/100mL) </td><td> --- </td><td> --- </td><td> --- </td><td> --- </td><td> --- </td><td> --- </td><td> --- </td></tr><tr><td> 白利糖度(°Brix) </td><td> 40 </td><td> 50 </td><td> 60 </td><td> 60 </td><td> 60 </td><td> 60 </td><td> 60 </td></tr><tr><td> 總量(g) </td><td> 40 </td><td> 50 </td><td> 60 </td><td> 60 </td><td> 60 </td><td> 60 </td><td> 60 </td></tr><tr><td> 酵素單元 </td><td> β-葡聚醣酶與聚半乳糖醛酸酶的重量比例 </td><td> 1:1 </td><td> 1:1 </td><td> 1:1 </td><td> 1:1 </td><td> 1:1 </td><td> 1:1 </td><td> 1:1 </td></tr><tr><td> 用量(v/v%) </td><td> 0.2 </td><td> 0.2 </td><td> 0.2 </td><td> 0.2 </td><td> 0.2 </td><td> 0.2 </td><td> 0.5 </td></tr><tr><td> 轉化反應 </td><td> 溫度(℃) </td><td> 50 </td><td> 50 </td><td> 50 </td><td> 45 </td><td> 50 </td><td> 55 </td><td> 50 </td></tr><tr><td> 壓力(MPa) </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td></tr><tr><td> 轉化時間 </td><td> 24 hr </td><td> 24 hr </td><td> 20 hr </td><td> 24 hr </td><td> 24 hr </td><td> 24 hr </td><td> 24 hr </td></tr><tr><td> 果寡糖組成物 </td><td> 果糖(g/100mL) </td><td> 0.0 </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td><td> 0.3 </td></tr><tr><td> 葡萄糖(g/100mL) </td><td> 8.6 </td><td> 9.9 </td><td> 5.3 </td><td> 5.6 </td><td> 7.2 </td><td> 9.1 </td><td> 13.9 </td></tr><tr><td> 蔗糖(g/100mL) </td><td> 6.0 </td><td> 9.6 </td><td> 35.0 </td><td> 35.3 </td><td> 29.1 </td><td> 21.2 </td><td> 9.5 </td></tr><tr><td> 1-蔗果三糖(g/100mL) </td><td> 20.5 </td><td> 26.0 </td><td> 18.6 </td><td> 18.9 </td><td> 22.0 </td><td> 27.1 </td><td> 27.5 </td></tr><tr><td> 蔗果四糖(g/100mL) </td><td> 4.9 </td><td> 4.5 </td><td> 1.0 </td><td> 0.0 </td><td> 1.6 </td><td> 2.5 </td><td> 8.8 </td></tr><tr><td> 果寡糖(g/100mL) </td><td> 25.4 </td><td> 30.5 </td><td> 19.6 </td><td> 18.9 </td><td> 23.6 </td><td> 29.6 </td><td> 36.3 </td></tr><tr><td> 果寡糖轉化率(%) </td><td> 63.5 </td><td> 61 </td><td> 32.7 </td><td> 31.5 </td><td> 39.3 </td><td> 49.3 </td><td> 60.5 </td></tr><tr><td> 白利糖度(°Brix) </td><td> 40 </td><td> 50 </td><td> 60 </td><td> 60 </td><td> 60 </td><td> 60 </td><td> 60 </td></tr></TBODY></TABLE>Table 1         <TABLE border = "1" borderColor = "# 000000" width = "85%"> <TBODY> <tr> <td> </ td> <td> Examples </ td> </ tr> <tr> < td> 1 </ td> <td> 2 </ td> <td> 3 </ td> <td> 4 </ td> <td> 5 </ td> <td> 6 </ td> <td> 7 </ td> </ tr> <tr> <td> Raw materials containing sucrose </ td> <td> Species </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> <td > Sucrose solution </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 40 </ td> <td> 50 </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 < / td> <td> 60 </ td> <td> 60 </ td> </ tr> <tr> <td> Fructose (g / 100mL) </ td> <td> --- </ td> < td> --- </ td> <td> --- </ td> <td> --- </ td> <td> --- </ td> <td> --- </ td> < td> --- </ td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> --- </ td> <td> --- </ td> < td> --- </ td> <td> --- </ td> <td> --- </ td> <td> --- </ td> <td> --- </ td> < / tr> <tr> <td> Brix (° Brix) </ td> <td> 40 </ td> <td> 50 </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> </ tr> <tr> <td> Total (g) </ td> <td> 40 < / td> <td> 50 </ td> <td> 60 </ t d> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> </ tr> <tr> <td> Enzyme unit </ td> <td> Weight ratio of β-glucanase to polygalacturonase </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 < / td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> </ tr> <tr> <td> Dosage (v / v%) </ td> <td> 0.2 </ td> <td> 0.2 </ td> <td> 0.2 </ td> <td> 0.2 </ td> <td> 0.2 </ td> <td> 0.2 </ td> <td> 0.5 </ td> </ tr> <tr> <td> Conversion reaction </ td> <td> Temperature (℃) </ td> <td> 50 </ td> <td> 50 </ td> <td> 50 </ td> <td> 45 </ td> <td> 50 </ td> <td> 55 </ td> <td> 50 < / td> </ tr> <tr> <td> Pressure (MPa) </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 < / td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> </ tr> <tr> <td> Conversion time </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 20 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> </ tr> <tr> <td> Fructooligosaccharide composition </ td> <td> Fructose (g / 100mL) </ td> <td> 0.0 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.3 </ td> </ tr> <tr > <td> glucose (g / 100mL) </ td> <td > 8.6 </ td> <td> 9.9 </ td> <td> 5.3 </ td> <td> 5.6 </ td> <td> 7.2 </ td> <td> 9.1 </ td> <td> 13.9 </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 6.0 </ td> <td> 9.6 </ td> <td> 35.0 </ td> <td > 35.3 </ td> <td> 29.1 </ td> <td> 21.2 </ td> <td> 9.5 </ td> </ tr> <tr> <td> 1-Sucralose (g / 100mL ) </ td> <td> 20.5 </ td> <td> 26.0 </ td> <td> 18.6 </ td> <td> 18.9 </ td> <td> 22.0 </ td> <td> 27.1 < / td> <td> 27.5 </ td> </ tr> <tr> <td> Cane tetraose (g / 100mL) </ td> <td> 4.9 </ td> <td> 4.5 </ td> <td> 1.0 </ td> <td> 0.0 </ td> <td> 1.6 </ td> <td> 2.5 </ td> <td> 8.8 </ td> </ tr> <tr> <td> Fructooligosaccharides (g / 100mL) </ td> <td> 25.4 </ td> <td> 30.5 </ td> <td> 19.6 </ td> <td> 18.9 </ td> <td> 23.6 </ td> <td> 29.6 </ td> <td> 36.3 </ td> </ tr> <tr> <td> fructo-oligosaccharide conversion rate (%) </ td> <td> 63.5 </ td> <td > 61 </ td> <td> 32.7 </ td> <td> 31.5 </ td> <td> 39.3 </ td> <td> 49.3 </ td> <td> 60.5 </ td> </ tr> <tr> <td> Brix (° Brix) </ td> <td> 40 </ td> <td> 50 </ td> <td> 60 </ td> <td> 60 </ td> < td> 60 </ td> <td> 60 </ td> <td> 60 </ td> </ tr> </ TBODY> </ TABLE>

表1(續) <TABLE border="1" borderColor="#000000" width="85%"><TBODY><tr><td> </td><td> 實施例 </td></tr><tr><td> 8 </td><td> 9 </td><td> 10 </td><td> 11 </td><td> 12 </td><td> 13 </td></tr><tr><td> 含蔗糖原料 </td><td> 種類 </td><td> 蔗糖 溶液 </td><td> 蔗糖 溶液 </td><td> 糖蜜 </td><td> 糖蜜及甘蔗汁 </td><td> 糖蜜 </td><td> 糖蜜 </td></tr><tr><td> 蔗糖(g/100mL) </td><td> 60 </td><td> 70 </td><td> 46 </td><td> 58.5 </td><td> 45.6 </td><td> 45.6 </td></tr><tr><td> 果糖(g/100mL) </td><td> --- </td><td> --- </td><td> 11.7 </td><td> 6.6 </td><td> 2.3 </td><td> 2.3 </td></tr><tr><td> 葡萄糖(g/100mL) </td><td> --- </td><td> --- </td><td> 6.8 </td><td> 3.9 </td><td> 2.1 </td><td> 2.1 </td></tr><tr><td> 白利糖度(°Brix) </td><td> 60 </td><td> 70 </td><td> 64.5 </td><td> 69 </td><td> 50 </td><td> 50 </td></tr><tr><td> 總量(g) </td><td> 60 </td><td> 70 </td><td> 64.5 </td><td> 69 </td><td> 50 </td><td> 50 </td></tr><tr><td> 酵素單元 </td><td> β-葡聚醣酶與聚半乳糖醛酸酶的重量比例 </td><td> 1:1 </td><td> 1:1 </td><td> 1:1 </td><td> 1:1 </td><td> 1:1 </td><td> 1:1 </td></tr><tr><td> 用量(v/v%) </td><td> 1.0 </td><td> 0.5 </td><td> 0.5 </td><td> 0.5 </td><td> 0.5 </td><td> 0.5 </td></tr><tr><td> 轉化反應 </td><td> 溫度(℃) </td><td> 50 </td><td> 55 </td><td> 55 </td><td> 55 </td><td> 55 </td><td> 55 </td></tr><tr><td> 壓力(MPa) </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td></tr><tr><td> 轉化時間 </td><td> 24 hr </td><td> 24 hr </td><td> 24 hr </td><td> 24 hr </td><td> 24 hr </td><td> 24 hr </td></tr><tr><td> 果寡糖組成物 </td><td> 果糖(g/100mL) </td><td> 0.2 </td><td> 0.05 </td><td> 11.5 </td><td> 8.9 </td><td> 4.3 </td><td> 6.4 </td></tr><tr><td> 葡萄糖(g/100mL) </td><td> 15.6 </td><td> 11.88 </td><td> 22.5 </td><td> 18.6 </td><td> 21.4 </td><td> 31.6 </td></tr><tr><td> 蔗糖(g/100mL) </td><td> 5.6 </td><td> 20.47 </td><td> 8 </td><td> 17.1 </td><td> 4.4 </td><td> 6.5 </td></tr><tr><td> 1-蔗果三糖(g/100mL) </td><td> 24.8 </td><td> 33.94 </td><td> 17.6 </td><td> 22.7 </td><td> 13.6 </td><td> 20.2 </td></tr><tr><td> 蔗果四糖(g/100mL) </td><td> 13.8 </td><td> 3.66 </td><td> 4.9 </td><td> 1.6 </td><td> 6.2 </td><td> 9.2 </td></tr><tr><td> 果寡糖(g/100mL) </td><td> 38.6 </td><td> 37.6 </td><td> 22.5 </td><td> 24.3 </td><td> 19.8 </td><td> 29.4 </td></tr><tr><td> 果寡糖轉化率(%) </td><td> 64.3 </td><td> 53.7 </td><td> 48.9 </td><td> 41.5 </td><td> 43.4 </td><td> 64.4 </td></tr><tr><td> 白利糖度(°Brix) </td><td> 60 </td><td> 70 </td><td> 64.5 </td><td> 69 </td><td> 50 </td><td> 74 </td></tr></TBODY></TABLE>Table 1 (continued)         <TABLE border = "1" borderColor = "# 000000" width = "85%"> <TBODY> <tr> <td> </ td> <td> Examples </ td> </ tr> <tr> < td> 8 </ td> <td> 9 </ td> <td> 10 </ td> <td> 11 </ td> <td> 12 </ td> <td> 13 </ td> </ tr > <tr> <td> Sucrose-containing raw materials </ td> <td> Species </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> <td> Molasses </ td> <td > Molasses and Cane Juice </ td> <td> Molasses </ td> <td> Molasses </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 60 < / td> <td> 70 </ td> <td> 46 </ td> <td> 58.5 </ td> <td> 45.6 </ td> <td> 45.6 </ td> </ tr> <tr> <td> Fructose (g / 100mL) </ td> <td> --- </ td> <td> --- </ td> <td> 11.7 </ td> <td> 6.6 </ td> < td> 2.3 </ td> <td> 2.3 </ td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> --- </ td> <td>- -</ td> <td> 6.8 </ td> <td> 3.9 </ td> <td> 2.1 </ td> <td> 2.1 </ td> </ tr> <tr> <td> Brix (° Brix) </ td> <td> 60 </ td> <td> 70 </ td> <td> 64.5 </ td> <td> 69 </ td> <td> 50 </ td> <td > 50 </ td> </ tr> <tr> <td> Total (g) </ td> <td> 60 </ td> <td> 70 </ td> <td> 64.5 </ td> < td> 69 </ td> <td> 50 </ td> <td> 50 </ td> </ tr> <tr> <td> Enzyme unit </ td> <td> β-glucan Weight ratio to polygalacturonase </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> </ tr> <tr> <td> Dosage (v / v%) </ td> <td> 1.0 < / td> <td> 0.5 </ td> <td> 0.5 </ td> <td> 0.5 </ td> <td> 0.5 </ td> <td> 0.5 </ td> </ tr> <tr> <td> Conversion reaction </ td> <td> Temperature (℃) </ td> <td> 50 </ td> <td> 55 </ td> <td> 55 </ td> <td> 55 </ td> <td> 55 </ td> <td> 55 </ td> </ tr> <tr> <td> Pressure (MPa) </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> </ tr> <tr> <td> Conversion time </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> </ tr> <tr> <td> Fructooligosaccharide composition </ td> <td> Fructose (g / 100mL) </ td> <td> 0.2 </ td> <td> 0.05 </ td> <td> 11.5 </ td> <td> 8.9 </ td> <td> 4.3 </ td> <td> 6.4 </ td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> 15.6 </ td> <td> 11.88 </ td> <td> 22.5 </ td> <td> 18.6 </ td> <td> 21.4 </ td> <td> 31.6 </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 5.6 </ td> <td> 20.47 </ td> <td> 8 </ td> <td> 17.1 </ td> <td> 4. 4 </ td> <td> 6.5 </ td> </ tr> <tr> <td> 1-Sugar triose (g / 100mL) </ td> <td> 24.8 </ td> <td> 33.94 </ td> <td> 17.6 </ td> <td> 22.7 </ td> <td> 13.6 </ td> <td> 20.2 </ td> </ tr> <tr> <td> (g / 100mL) </ td> <td> 13.8 </ td> <td> 3.66 </ td> <td> 4.9 </ td> <td> 1.6 </ td> <td> 6.2 </ td> < td> 9.2 </ td> </ tr> <tr> <td> Fructooligosaccharide (g / 100mL) </ td> <td> 38.6 </ td> <td> 37.6 </ td> <td> 22.5 < / td> <td> 24.3 </ td> <td> 19.8 </ td> <td> 29.4 </ td> </ tr> <tr> <td> Fructo-oligosaccharide conversion rate (%) </ td> < td> 64.3 </ td> <td> 53.7 </ td> <td> 48.9 </ td> <td> 41.5 </ td> <td> 43.4 </ td> <td> 64.4 </ td> </ tr > <tr> <td> Brix (° Brix) </ td> <td> 60 </ td> <td> 70 </ td> <td> 64.5 </ td> <td> 69 </ td> <td> 50 </ td> <td> 74 </ td> </ tr> </ TBODY> </ TABLE>

表1(續) <TABLE border="1" borderColor="#000000" width="85%"><TBODY><tr><td> </td><td> 實施例 </td></tr><tr><td> 14 </td><td> 15 </td></tr><tr><td> 第一含蔗糖原料 </td><td> 種類 </td><td> 糖蜜 </td><td> 糖蜜 </td></tr><tr><td> 蔗糖(g/100mL) </td><td> 45.6 </td><td> 45.6 </td></tr><tr><td> 果糖(g/100mL) </td><td> 2.3 </td><td> 2.3 </td></tr><tr><td> 葡萄糖(g/100mL) </td><td> 2.1 </td><td> 2.1 </td></tr><tr><td> 白利糖度(°Brix) </td><td> 50 </td><td> 50 </td></tr><tr><td> 總量(g) </td><td> 50 </td><td> 50 </td></tr><tr><td> 第二含蔗糖原料 </td><td> 種類 </td><td> 糖蜜 </td><td> 糖蜜 </td></tr><tr><td> 蔗糖(g/100mL) </td><td> 73.8 </td><td> 73.8 </td></tr><tr><td> 果糖(g/100mL) </td><td> 4.8 </td><td> 4.8 </td></tr><tr><td> 葡萄糖(g/100mL) </td><td> 6.4 </td><td> 6.4 </td></tr><tr><td> 白利糖度(°Brix) </td><td> 85 </td><td> 85 </td></tr><tr><td> 總量(g) </td><td> 50 </td><td> 50 </td></tr><tr><td> 酵素單元 </td><td> β-葡聚醣酶與聚半乳糖醛酸酶的重量比例 </td><td> 1:1 </td><td> 1:1 </td></tr><tr><td> 用量(v/v %) </td><td> 0.5 </td><td> 0.5 </td></tr><tr><td> 轉化反應 </td><td> 溫度(℃) </td><td> 55 </td><td> 55 </td></tr><tr><td> 壓力(MPa) </td><td> 0.1 </td><td> 0.1 </td></tr><tr><td> 第一次轉化時間 </td><td> 16 hr </td><td> 8 hr </td></tr><tr><td> 第二次轉化時間 </td><td> 8 hr </td><td> 16 hr </td></tr><tr><td> 總轉化時間 </td><td> 24 hr </td><td> 24 hr </td></tr><tr><td> 果寡糖組成物 </td><td> 果糖(g/100mL) </td><td> 6.5 </td><td> 4.9 </td></tr><tr><td> 葡萄糖(g/100mL) </td><td> 27.5 </td><td> 29.2 </td></tr><tr><td> 蔗糖(g/100mL) </td><td> 15.4 </td><td> 7.1 </td></tr><tr><td> 1-蔗果三糖(g/100mL) </td><td> 18.5 </td><td> 24.3 </td></tr><tr><td> 蔗果四糖(g/100mL) </td><td> 6.1 </td><td> 8.5 </td></tr><tr><td> 果寡糖(g/100mL) </td><td> 24.6 </td><td> 32.8 </td></tr><tr><td> 果寡糖轉化率(%) </td><td> 54 </td><td> 72 </td></tr><tr><td> 白利糖度(°Brix) </td><td> 74 </td><td> 74 </td></tr></TBODY></TABLE>Table 1 (continued)         <TABLE border = "1" borderColor = "# 000000" width = "85%"> <TBODY> <tr> <td> </ td> <td> Examples </ td> </ tr> <tr> < td> 14 </ td> <td> 15 </ td> </ tr> <tr> <td> The first sucrose-containing raw material </ td> <td> Type </ td> <td> Molasses </ td> <td> Molasses </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 45.6 </ td> <td> 45.6 </ td> </ tr> <tr > <td> Fructose (g / 100mL) </ td> <td> 2.3 </ td> <td> 2.3 </ td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> 2.1 </ td> <td> 2.1 </ td> </ tr> <tr> <td> Brix (° Brix) </ td> <td> 50 </ td> <td> 50 < / td> </ tr> <tr> <td> Total (g) </ td> <td> 50 </ td> <td> 50 </ td> </ tr> <tr> <td> Second Raw materials containing sucrose </ td> <td> Species </ td> <td> Molasses </ td> <td> Molasses </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td > <td> 73.8 </ td> <td> 73.8 </ td> </ tr> <tr> <td> Fructose (g / 100mL) </ td> <td> 4.8 </ td> <td> 4.8 < / td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> 6.4 </ td> <td> 6.4 </ td> </ tr> <tr> <td> White Brix (° Brix) </ td> <td> 85 </ td> <td> 85 </ td> </ tr> <tr> <td> Total (g) </ td> <td> 50 < / td> <td> 50 </ td> </ tr> <tr> <td> Enzyme unit </ td> <td> β-glucanase and Weight ratio of galacturonase </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> </ tr> <tr> <td> Dosage (v / v%) < / td> <td> 0.5 </ td> <td> 0.5 </ td> </ tr> <tr> <td> Conversion reaction </ td> <td> Temperature (℃) </ td> <td> 55 </ td> <td> 55 </ td> </ tr> <tr> <td> Pressure (MPa) </ td> <td> 0.1 </ td> <td> 0.1 </ td> </ tr> <tr> <td> First conversion time </ td> <td> 16 hr </ td> <td> 8 hr </ td> </ tr> <tr> <td> Second conversion time </ td> <td> 8 hr </ td> <td> 16 hr </ td> </ tr> <tr> <td> Total Conversion Time </ td> <td> 24 hr </ td> <td> 24 hr </ td> </ tr> <tr> <td> Fructooligosaccharide composition </ td> <td> Fructose (g / 100mL) </ td> <td> 6.5 </ td> <td> 4.9 < / td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> 27.5 </ td> <td> 29.2 </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 15.4 </ td> <td> 7.1 </ td> </ tr> <tr> <td> 1-Sucralose (g / 100mL) </ td> <td> 18.5 </ td> <td> 24.3 </ td> </ tr> <tr> <td> Cane fructose (g / 100mL) </ td> <td> 6.1 </ td> <td> 8.5 </ td> </ tr> <tr> <td> Fructooligosaccharide (g / 100mL) </ td> <td> 24.6 </ td> <td> 32.8 </ td> </ tr> <tr> <td> Fructo-oligosaccharide conversion rate (%) </ td> <td> 54 </ td> <td> 72 </ td> </ tr> <tr> <td> White Sugar content (° Brix) </ td> <td> 74 </ td> <td> 74 </ td> </ tr> </ TBODY> </ TABLE>

表2 <TABLE border="1" borderColor="#000000" width="85%"><TBODY><tr><td> </td><td> 比較例 </td></tr><tr><td> 1 </td><td> 2 </td><td> 3 </td></tr><tr><td> 含蔗糖原料 </td><td> 種類 </td><td> 蔗糖溶液 </td><td> 蔗糖溶液 </td><td> 蔗糖溶液 </td></tr><tr><td> 蔗糖(g/100mL) </td><td> 60 </td><td> 60 </td><td> 60 </td></tr><tr><td> 果糖(g/100mL) </td><td> --- </td><td> --- </td><td> --- </td></tr><tr><td> 葡萄糖(g/100mL) </td><td> --- </td><td> --- </td><td> --- </td></tr><tr><td> 白利糖度(°Brix) </td><td> 60 </td><td> 60 </td><td> 60 </td></tr><tr><td> 總量(g) </td><td> 60 </td><td> 60 </td><td> 60 </td></tr><tr><td> 酵素 </td><td> 種類 </td><td> α-葡萄糖苷酶 </td><td> 果膠酶 </td><td> 果膠酶 </td></tr><tr><td> 用量(v/v%) </td><td> 0.2 </td><td> 0.2 </td><td> 0.2 </td></tr><tr><td> 轉化反應 </td><td> 溫度(℃) </td><td> 50 </td><td> 50 </td><td> 50 </td></tr><tr><td> 壓力(MPa) </td><td> 0.1 </td><td> 0.1 </td><td> 0.1 </td></tr><tr><td> 轉化時間 </td><td> 24 hr </td><td> 24 hr </td><td> 24 hr </td></tr><tr><td> 果寡糖組成物 </td><td> 果糖(g/100mL) </td><td> 0.6 </td><td> 0.1 </td><td> 0.2 </td></tr><tr><td> 葡萄糖(g/100mL) </td><td> 15.4 </td><td> 3.1 </td><td> 5.4 </td></tr><tr><td> 蔗糖(g/100mL) </td><td> 43.5 </td><td> 42.2 </td><td> 38.9 </td></tr><tr><td> 1-蔗果三糖(g/100mL) </td><td> 0.5 </td><td> 13.8 </td><td> 15 </td></tr><tr><td> 蔗果四糖(g/100mL) </td><td> 0 </td><td> 0.8 </td><td> 0.6 </td></tr><tr><td> 果寡糖(g/100mL) </td><td> 0.5 </td><td> 14.6 </td><td> 15.6 </td></tr><tr><td> 果寡糖轉化率(%) </td><td> 0.83 </td><td> 24 </td><td> 26 </td></tr><tr><td> 白利糖度(°Brix) </td><td> 60 </td><td> 60 </td><td> 60 </td></tr></TBODY></TABLE>Table 2         <TABLE border = "1" borderColor = "# 000000" width = "85%"> <TBODY> <tr> <td> </ td> <td> Comparative example </ td> </ tr> <tr> < td> 1 </ td> <td> 2 </ td> <td> 3 </ td> </ tr> <tr> <td> Sucrose-containing raw materials </ td> <td> Type </ td> <td > Sucrose solution </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 60 < / td> <td> 60 </ td> <td> 60 </ td> </ tr> <tr> <td> Fructose (g / 100mL) </ td> <td> --- </ td> < td> --- </ td> <td> --- </ td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> --- </ td> < td> --- </ td> <td> --- </ td> </ tr> <tr> <td> Brix (° Brix) </ td> <td> 60 </ td> <td > 60 </ td> <td> 60 </ td> </ tr> <tr> <td> Total (g) </ td> <td> 60 </ td> <td> 60 </ td> < td> 60 </ td> </ tr> <tr> <td> Enzymes </ td> <td> Species </ td> <td> α-glucosidase </ td> <td> Pectinase </ td> <td> Pectinase </ td> </ tr> <tr> <td> Dosage (v / v%) </ td> <td> 0.2 </ td> <td> 0.2 </ td> < td> 0.2 </ td> </ tr> <tr> <td> Conversion reaction </ td> <td> Temperature (℃) </ td> <td> 50 </ td> <td> 50 </ td> <td> 50 </ td> </ tr> <tr> <td> Pressure (MPa) </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> </ tr> <tr> <td> Conversion time </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> </ tr> <tr> <td> Fructooligosaccharide composition </ Td> <td> Fructose (g / 100mL) </ td> <td> 0.6 </ td> <td> 0.1 </ td> <td> 0.2 </ td> </ tr> <tr> < td> glucose (g / 100mL) </ td> <td> 15.4 </ td> <td> 3.1 </ td> <td> 5.4 </ td> </ tr> <tr> <td> sucrose (g / 100mL) </ td> <td> 43.5 </ td> <td> 42.2 </ td> <td> 38.9 </ td> </ tr> <tr> <td> 1-Sucralose (g / 100mL ) </ td> <td> 0.5 </ td> <td> 13.8 </ td> <td> 15 </ td> </ tr> <tr> <td> Cane fructose (g / 100mL) </ td> <td> 0 </ td> <td> 0.8 </ td> <td> 0.6 </ td> </ tr> <tr> <td> fructooligosaccharide (g / 100mL) </ td> <td > 0.5 </ td> <td> 14.6 </ td> <td> 15.6 </ td> </ tr> <tr> <td> fructo-oligosaccharide conversion rate (%) </ td> <td> 0.83 </ td> <td> 24 </ td> <td> 26 </ td> </ tr> <tr> <td> Brix (° Brix) </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> </ tr> </ TBODY> </ TABLE>

由表1的結果可證明,實施例1至15透過使用該酵素單元能將含蔗糖原料中的蔗糖轉化成果寡糖,並得到良好的果寡糖含量及果寡糖轉換率。From the results in Table 1, it can be proved that Examples 1 to 15 can convert the sucrose in the sucrose-containing raw material into an oligosaccharide by using the enzyme unit, and obtain a good fructooligosaccharide content and a fructooligosaccharide conversion rate.

更進一步地,從實施例5及比較例1至3的數據可知,相較於比較例1至3使用α-葡萄糖苷酶或果膠酶,實施例5使用該酵素單元能得到較高的果寡糖含量及果寡糖轉換率。證明當含蔗糖原料的白利糖度較高時,例如當含蔗糖原料的白利糖度為60°Brix以上時,使用該酵素單元能獲得較高的果寡糖含量及果寡糖轉換率。Furthermore, from the data of Example 5 and Comparative Examples 1 to 3, it can be seen that compared to Comparative Examples 1 to 3, which uses α-glucosidase or pectinase, the enzyme unit of Example 5 can obtain higher fruit. Oligosaccharide content and fructooligosaccharide conversion rate. It has been proved that when the sucrose-containing raw material has a high brix content, for example, when the sucrose-containing raw material has a brix value of more than 60 ° Brix, using the enzyme unit can obtain a higher fructooligosaccharide content and a fructooligosaccharide conversion rate.

綜上所述,本發明果寡糖組成物製備方法透過使用包含β-葡聚醣酶及聚半乳糖醛酸酶的酵素單元能將含蔗糖原料中的蔗糖轉化成果寡糖,製得果寡糖組成物,並得到良好的果寡糖含量及果寡糖轉換率。進一步地,當含蔗糖原料的白利糖度較高時,例如白利糖度60°Brix以上時,特別適合使用該酵素單元,能製得果寡糖含量高的果寡糖組成物,且果寡糖轉換率較高,故確實能達成本發明之目的。In summary, the method for preparing a fructo-oligosaccharide composition according to the present invention can convert sucrose in a sucrose-containing raw material into an oligosaccharide by using an enzyme unit containing β-glucanase and polygalacturonase to obtain a fruit oligosaccharide. Sugar composition, and obtain good fructooligosaccharide content and fructooligosaccharide conversion rate. Further, when the brix content of the sucrose-containing raw material is high, for example, when the brix content is above 60 ° Brix, the enzyme unit is particularly suitable to produce a fructooligosaccharide composition with a high fructooligosaccharide content, and The sugar conversion rate is high, so it can indeed achieve the purpose of the invention.

惟以上所述者,僅為本發明之實施例而已,當不能以此限定本發明實施之範圍,凡是依本發明申請專利範圍及專利說明書內容所作之簡單的等效變化與修飾,皆仍屬本發明專利涵蓋之範圍內。However, the above are only examples of the present invention. When the scope of implementation of the present invention cannot be limited in this way, any simple equivalent changes and modifications made in accordance with the scope of the patent application and the content of the patent specification of the present invention are still Within the scope of the invention patent.

Claims (9)

一種果寡糖組成物製備方法,包含以下步驟:使一含蔗糖原料與一酵素單元進行轉化反應,以使該含蔗糖原料中的蔗糖被該酵素單元轉化成果寡糖,其中,該酵素單元包含β-葡聚醣酶及聚半乳糖醛酸酶。A method for preparing a fructooligosaccharide composition includes the following steps: a sucrose-containing raw material is subjected to a conversion reaction with an enzyme unit, so that the sucrose in the sucrose-containing raw material is transformed into an oligosaccharide by the enzyme unit, wherein the enzyme unit comprises β-glucanase and polygalacturonase. 如請求項1所述的果寡糖組成物製備方法,其中,該含蔗糖原料的白利糖度範圍為60°Brix以上。The method for preparing a fructo-oligosaccharide composition according to claim 1, wherein the brix content of the sucrose-containing raw material is 60 ° Brix or more. 如請求項1所述的果寡糖組成物製備方法,其中,該酵素單元中該β-葡聚醣酶與該聚半乳糖醛酸酶的組成比例範圍為1:1。The method for preparing a fructo-oligosaccharide composition according to claim 1, wherein a composition ratio range of the β-glucanase and the polygalacturonase in the enzyme unit is 1: 1. 如請求項1所述的果寡糖組成物製備方法,其中,以該含蔗糖原料的白利糖度為計算基準,該酵素單元的使用量範圍為0.01至2.0v/v%。The method for preparing a fructo-oligosaccharide composition according to claim 1, wherein the use amount of the enzyme unit ranges from 0.01 to 2.0 v / v% based on the brix content of the sucrose-containing raw material. 如請求項1所述的果寡糖組成物製備方法,其中,在溫度範圍為40至60℃進行該轉化反應。The method for producing a fructo-oligosaccharide composition according to claim 1, wherein the conversion reaction is performed at a temperature ranging from 40 to 60 ° C. 如請求項1所述的果寡糖組成物製備方法,其中,該轉化反應的反應時間範圍為8至48小時。The method for preparing a fructo-oligosaccharide composition according to claim 1, wherein a reaction time of the transformation reaction ranges from 8 to 48 hours. 如請求項1所述的果寡糖組成物製備方法,還包含以下步驟:加熱該轉化反應得到的一轉化產物,使得該轉化產物中的酵素單元失活以及濃縮該轉化產物以提高糖度。The method for preparing a fructo-oligosaccharide composition according to claim 1, further comprising the steps of: heating a transformation product obtained by the transformation reaction, deactivating an enzyme unit in the transformation product, and concentrating the transformation product to increase the sugar content. 一種果寡糖組成物製備方法,包含以下步驟:使一第一含蔗糖原料與一酵素單元進行第一次轉化反應,以使該第一含蔗糖原料中的蔗糖被該酵素單元轉化成果寡糖並形成一第一轉化產物,其中,該酵素單元包含β-葡聚醣酶及聚半乳糖醛酸酶;在該第一轉化產物中加入一第二含蔗糖原料得到一混合物;及使該混合物與該酵素單元進行第二次轉化反應,以使該混合物中的蔗糖被該酵素單元轉化成果寡糖。A method for preparing a fructooligosaccharide composition includes the following steps: a first conversion reaction of a first sucrose-containing raw material and an enzyme unit is performed, so that the sucrose in the first sucrose-containing raw material is converted into an oligosaccharide by the enzyme unit. And forming a first transformation product, wherein the enzyme unit comprises β-glucanase and polygalacturonase; adding a second sucrose-containing raw material to the first transformation product to obtain a mixture; and making the mixture A second conversion reaction is performed with the enzyme unit, so that the sucrose in the mixture is converted into an oligosaccharide by the enzyme unit. 如請求項8所述的果寡糖組成物製備方法,還包含以下步驟:加熱該第二次轉化反應得到的一第二轉化產物,使得該第二轉化產物中的酵素單元失活以及濃縮該第二轉化產物以提高糖度。The method for preparing a fructo-oligosaccharide composition according to claim 8, further comprising the steps of: heating a second transformation product obtained from the second transformation reaction, inactivating an enzyme unit in the second transformation product, and concentrating the enzyme unit A second conversion product to increase the sugar content.
TW106113740A 2017-04-25 2017-04-25 Fructooligosaccharides composition and the preparation thereof TWI631215B (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
TW106113740A TWI631215B (en) 2017-04-25 2017-04-25 Fructooligosaccharides composition and the preparation thereof
CN201710547474.1A CN108728504B (en) 2017-04-25 2017-07-06 Fructooligosaccharide composition and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TW106113740A TWI631215B (en) 2017-04-25 2017-04-25 Fructooligosaccharides composition and the preparation thereof

Publications (2)

Publication Number Publication Date
TWI631215B true TWI631215B (en) 2018-08-01
TW201839138A TW201839138A (en) 2018-11-01

Family

ID=63940309

Family Applications (1)

Application Number Title Priority Date Filing Date
TW106113740A TWI631215B (en) 2017-04-25 2017-04-25 Fructooligosaccharides composition and the preparation thereof

Country Status (2)

Country Link
CN (1) CN108728504B (en)
TW (1) TWI631215B (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103583949A (en) * 2008-06-12 2014-02-19 蒂西苏克拉菲纳德里有限公司 Fructooligosaccharide composition
TW201528960A (en) * 2013-11-06 2015-08-01 Meiji Co Ltd Production method for fructooligosaccharide

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2601036B1 (en) * 1986-07-07 1990-01-19 Sucre Rech & Dev PROCESS FOR LIQUEFACTING BEETS BY ENZYMATIC HYDROLYSIS AND LIQUID HYDROLYSAT OBTAINED
TW517088B (en) * 1997-10-27 2003-01-11 Nat Science Council Production of high content fructooligosaccharides by complex cell system
CN101946935B (en) * 2010-08-23 2013-02-27 贵阳高新创嘉创业服务有限公司 Double-component yacon fruit juice and preparation method thereof
US10308948B2 (en) * 2011-07-27 2019-06-04 Applied Biotechnology Institute, Inc. Method of increasing expression of nucleic acid molecules in plants using multiple transcription units
CN106255760B (en) * 2014-04-30 2020-09-29 帝斯曼知识产权资产管理有限公司 Process for enzymatic hydrolysis of lignocellulosic material and fermentation of sugars
CN108064267A (en) * 2015-02-09 2018-05-22 丹尼斯科美国公司 Fungal bacterial strain and application method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103583949A (en) * 2008-06-12 2014-02-19 蒂西苏克拉菲纳德里有限公司 Fructooligosaccharide composition
TW201528960A (en) * 2013-11-06 2015-08-01 Meiji Co Ltd Production method for fructooligosaccharide

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Lorenzoni AS et al, "Fructooligosaccharides synthesis by highly stable immobilized -fructofuranosidase from Aspergillus aculeatus", Biotechnol Appl Biochem. Carbohydr Polym. 2014 Mar 15;103:193-7. *
Mouelhi R et al, "An improved method for the production of fructooligosaccharides by immobilized β-fructofuranosidase from Sclerotinia sclerotiorum.", Biotechnol Appl Biochem. 2016 Mar-Apr;63(2):281-91. *

Also Published As

Publication number Publication date
TW201839138A (en) 2018-11-01
CN108728504A (en) 2018-11-02
CN108728504B (en) 2022-03-08

Similar Documents

Publication Publication Date Title
Crittenden et al. Production, properties and applications of food-grade oligosaccharides
Wang et al. Starch retrogradation: A comprehensive review
JP6811180B2 (en) Method for producing maltooligosaccharide containing a large amount of fiber having low glucose bioavailability
US4529613A (en) Pectin-based clouding agent
JP3366038B2 (en) Low caries-inducing hydrogenated starch hydrolysate, its preparation method and use of this hydrolyzate
KR20140123552A (en) Reduced sugar syrups and methods of making reduced sugar syrups
Sánchez-Madrigal et al. Optimization of the enzyme-assisted extraction of fructans from the wild sotol plant (Dasylirion wheeleri)
KR102012440B1 (en) Method for preparing isomaltooligosaccharide composition
US2406585A (en) Gelatinization of starch
JP2017079670A (en) Gummy candy and method for producing thereof
TWI631215B (en) Fructooligosaccharides composition and the preparation thereof
KR20120045298A (en) Saccharide composition as a substitute for molasses, method for manufacturing the same, and food comprising the same
JP5507105B2 (en) Novel starch degradation product, food additive, food and drink, and drug containing the starch degradation product
KR20110085133A (en) Rice grain syrup of isomaltooligosaccharide and method for manufacturing of the same
Nguyen et al. Synthesis of oligosaccharide-containing orange juice using glucansucrase
US10844139B2 (en) Carbohydrate composition and process for making a carbohydrate composition
CN104719588A (en) Zero heat rose sugar and preparation method thereof
Megavitry et al. The Process of Developing Gelatinization and Saccharification with Variations in Temperature and Period of Glucose Sago Material
KR20200113847A (en) Fruit juice powder containing malto-oligosaccharides and method of preparing the same
JP2022077862A (en) Cereal saccharified liquid and method for producing the same
KR20220118825A (en) Manufacturing method of isomaltooligosaccharide composition with high dietary fiber content
KR20220082413A (en) Gelatin-free jelly composition and manufacturing method of the same
JP2016116483A (en) Hardening accelerator for starch gelatinized dough
US20240076414A1 (en) Dextrin with improved turbidity, and method for producing same
US11168152B2 (en) Hydrogenated glucose polymer composition containing dietary fibres