WO2019135994A1 - Procédé de préparation d'une composition d'isomaltooligosaccharide - Google Patents

Procédé de préparation d'une composition d'isomaltooligosaccharide Download PDF

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Publication number
WO2019135994A1
WO2019135994A1 PCT/US2018/067885 US2018067885W WO2019135994A1 WO 2019135994 A1 WO2019135994 A1 WO 2019135994A1 US 2018067885 W US2018067885 W US 2018067885W WO 2019135994 A1 WO2019135994 A1 WO 2019135994A1
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WIPO (PCT)
Prior art keywords
aforementioned
isomaltooligosaccharide
composite
solution
enzyme
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PCT/US2018/067885
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English (en)
Inventor
Ji Young Song
Haeseok JEONG
Original Assignee
Corn Products Development, Inc.
Ingredion Korea Incorporated
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Publication date
Priority claimed from KR1020180117875A external-priority patent/KR102012440B1/ko
Application filed by Corn Products Development, Inc., Ingredion Korea Incorporated filed Critical Corn Products Development, Inc.
Priority to AU2018399629A priority Critical patent/AU2018399629A1/en
Priority to CN201880085155.6A priority patent/CN111868250A/zh
Priority to CA3086750A priority patent/CA3086750A1/fr
Priority to US16/959,626 priority patent/US11530429B2/en
Priority to MX2020006975A priority patent/MX2020006975A/es
Priority to BR112020013523-2A priority patent/BR112020013523A2/pt
Priority to JP2020555735A priority patent/JP2021508500A/ja
Priority to EP18845395.5A priority patent/EP3735469A1/fr
Publication of WO2019135994A1 publication Critical patent/WO2019135994A1/fr
Priority to JP2023158129A priority patent/JP2023168419A/ja

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/02—Monosaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/24—Preparation of compounds containing saccharide radicals produced by the action of an isomerase, e.g. fructose

Definitions

  • This invention is about the method for preparing the isomaltooligosaccharide composite.
  • Isomaltooligosaccharide is oligosaccharide with an exceptional physiological function in humans such as helping beneficial bacteria in the bowel to proliferate and suppressing harmful bacteria and improving constipation. Therefore, it is a functional saccharide substance that leads the oligosaccharide market in Korea and around the world.
  • isomaltooligosaccharide generally does not contain many types of saccharides with high sweetness, about 40-50% of sweetness of sugar. Therefore, a separate component for increasing sweetness such as fructose and glucose is purified, separated, and added during the manufacture process to increase the sweetness of isomaltooligosaccharide.
  • Republic of Korea Patent Publication Number 10-2014-0136244 describes a method for preparing isomaltooligosaccharide, which includes isomaltose, through saccharification by mixing syrup and liquefied solution of purified fructose as the raw saccharide material to produce the quality and degree of sweetness that are differentiated from other existing isomaltooligosaccharide products.
  • the isomaltooligosaccharide that is produced using the aforementioned method possesses sweetness 1.7-2 times higher than existing isomaltooligosaccharide products. However, it shows an insufficient level of sweetness for replacing sugar at the ratio of 1 to 1.
  • problems such as complex manufacturing and difficult production. Therefore, there is a need to develop a method for preparing isomaltooligosaccharide with simple manufacturing while regaining a high level of sweetness to overcome these problems [Detailed Description of Invention]
  • One embodiment is comprised of a method for manufacturing an isomaltooligosaccharide composite including a step to obtain a liquefied solution by combining starch slurry and liquefying enzyme; a step to obtain a liquid saccharide that contains isomaltooligosaccharide by mixing the aforementioned liquefied solution with the primary saccharogenic enzyme and the secondary saccharogenic enzyme; and a step to produce fructose by contacting the aforementioned liquid saccharide with isomerase.
  • One embodiment is comprised of a method for manufacturing isomaltooligosaccharide including a step to obtain a liquefied solution by combining starch slurry and liquefying enzyme; a step to obtain a liquid saccharide that contains isomaltooligosaccharide by mixing the aforementioned liquefied solution with the primary saccharogenic enzyme and the secondary saccharogenic enzyme; and a step to produce fructose by contacting the aforementioned liquid saccharide with isomerase.
  • a detailed example of one embodiment of the aforementioned isomaltooligosaccharide composite may not include isomaltose.
  • isomaltose is produced when fructose and liquefied solution are reacted using an enzyme.
  • the method of one embodiment does not produce isomaltose because fructose solution is not used as the raw material, which results in no production of isomaltose.
  • the content of fructose increases, resulting in the production of an isomaltooligosaccharide composite with a high level of sweetness.
  • oligosaccharide refers to a
  • “Isomaltooligosaccharide” is a mixture of short chain carbohydrates and may include glucose oligomers by oc-D-(l,6)-link.
  • Isomaltose, pantose, isomaltotriose, isomaltotetraose, isomaltopentaose, nigerose, kojibiose, or trehalose may be included as a saccharide.
  • the aforementioned oligosaccharide may contain 1 to 9 branched saccharides, and the aforementioned branched saccharides may be comprised of 1 to 8 saccharides.
  • the aforementioned isomaltooligosaccharide may contain 2 branched saccharides such as kojibiose, trehalose, and nigerose.
  • the aforementioned isomaltooligosaccharides may easily be obtained by a person skilled in the art using enzymes from corn, wheat, barley, bean, rice, potato, sweet potato, barley, or sorghum, and it can be an optional product that is sold commercially.
  • saccharification refers to a reaction that changes tasteless polysaccharides such as starch to a saccharide with sweetness by hydrolysis.
  • Saccharification may be carried out through an enzymatic reaction or chemical reaction using a saccharogenic enzyme.
  • the aforementioned starch slurry refers to a suspension of starch powder mixed in an appropriate solvent (for example, water), and the starch ratio in the total weight of the starch slurry can be 20 to 40%, or 25 to 35% (w/w).
  • a method of one embodiment includes a step to obtain liquefied solution by contacting starch slurry with liquefied enzyme.
  • the aforementioned liquefied enzyme includes an enzyme that liquefies starch and may include alpha-amylase, cyclodextrin glycosyl transferase, or a combination thereof.
  • the aforementioned liquefied enzyme may be 0.04 to 0.05% (w/w) based on the total weight of solid starch slurry.
  • the step for obtaining the liquefied solution by mixing the aforementioned liquefied enzyme with starch slurry may be performed at pH 5.5 to 6.0, temperature 100 to 1 l0°C for 5 minutes to 180 minutes.
  • a method of an embodiment includes the step to obtain isomaltooligosaccharides by contacting a primary saccharogenic enzyme and secondary saccharogenic enzyme with the aforementioned liquefied solution.
  • the secondary saccharogenic enzyme is contacted with the aforementioned liquefied solution after it comes in contact with the primary saccharogenic enzyme, there is a problem with the content of isomaltooligosaccharides becoming reduced.
  • the secondary saccharogenic enzyme is contacted with the aforementioned liquefied solution followed by the primary saccharogenic enzyme, there is a problem of an increase in the content of the saccharogenic enzyme that is needed for the production of the saccharified solution.
  • the saccharification time of isomaltooligosaccharides can be shortened by contacting the aforementioned primary saccharogenic enzyme and secondary saccharogenic enzyme at the same time. In addition, it is effective for producing saccharified solution with the optimal content of isomaltooligosaccharides.
  • the aforementioned saccharogenic enzyme refers to an enzyme that saccharifies starch.
  • aforementioned primary saccharogenic enzyme includes enzymes that produce saccharides with a low molecular weight by hydrolyzing starch. After this, the small saccharides with low molecular weights produced here are used as reaction substrates for enzymes such as transglucosidase.
  • aforementioned primary saccharogenic enzyme may be glucoamylase, alpha-amylase, beta-amylase, iso amylase, pullulanase, or their combinations.
  • Glucoamylase is an enzyme that makes dextrose by hydrolyzing starch or dextrin, and it can also make dextrose from isomaltooligosaccharide components (a-(l,6) linking) such as branched saccharides in addition to straight chain saccharides through hydrolysis. Therefore, although glucoamylase is not generally used for the production of isomaltooligosaccharides.
  • Alpha-amylase is an enzyme that hydrolyzes starch or dextrin randomly and mainly used for the production of IMO since it cannot breakdown the isomaltooligosaccharides (a-(l ,6) linkage) component.
  • Beta-amylase is an enzyme that makes maltose (saccharose) by breaking down starch or dextrin and cannot break down the isomaltooligosaccharide component ((a-(l,6) linkage)).
  • Pullulanase is an enzyme that breaks down the ct-(l,6) link in the saccharide comprised of dextrose with one or two a-(l,6) links in a straight chain such as pullulan (maltotriose or maltotetraose) with about DP 3-5. It breaks down the substances that alpha-amylase or beta-amylase cannot break down and may help transglucosidase make the isomaltooligosaccharide component.
  • the aforementioned primary saccharogenic enzyme may be 0.02 to 0.08% (w/w) based on the total weight of the solid component of the liquefied solution.
  • it may be 0.02 to 0.08% (w/w), 0.02 to 0.07% (w/w), 0.02 to 0.06 (w/w), 0.02 to 0.05% (w/w), 0.02 to 0.04% (w/w), 0.03 to 0.08% (w/w), or 0.03 to 0.05% *w.w).
  • the content of the primary saccharogenic enzyme is within the aforementioned ranges, there is a problem with reducing the level of sweetness of isomaltooligosaccharides. Also, if it exceeds the aforementioned ranges, there is a problem of the content of isomaltooligosaccharides not meeting the legal requirements.
  • the aforementioned secondary saccharogenic enzyme includes the enzymes that produces isomaltooligosaccharides.
  • the aforementioned saccharogenic enzymes include transglucosidase, branching enzyme, dextran sucrase, amylose sucrose, and combinations thereof.
  • Transglucosidase is an enzyme that is used most widely for the production of
  • isomaltooligosaccharides and can produce saccharides that include a-(l,6) links, which is a component of isomaltooligosaccharides.
  • saccharides that include a-(l,6) links, which is a component of isomaltooligosaccharides.
  • DP polymerization
  • Transglucosidase has difficulty reacting directly with substrates (starch, dextrin) with a large molecular weight. Therefore, it is useful for the production of isomaltooligosaccharides if it is reacted with hydrolase such as alpha-amylase, beta- amylase, or pullulanase since good reactive substrates are provided at the same time.
  • a branching enzyme is an enzyme that makes the a- (1,6) links similar to transglucosidase.
  • Dextran sucrase and amylose sucrose are enzymes that make isomaltooligosaccharides with a large molecular weight by linking dextrose to a straight chain saccharide after breaking down sugar.
  • the aforementioned secondary saccharogenic enzyme may be 0.02 to 0.08% (w/w) based on the total weight of the solid component of the liquefied solution. For example, it may be 0.02 to 0.08% (w/w), 0.02 to 0.07% (w/w), 0.02 to 0.06% (w/w), 0.02 to 0.05% (w/w), 0.02 to 0.04% (w/w), 0.03 to 0.08% (w/w), or 0.03 to 0.05% (w/w).
  • the content of the secondary saccharogenic enzyme is less than the aforementioned range, there is a problem with the content of
  • the step for obtaining the saccharified solution by contacting the aforementioned primary saccharogenic enzyme and secondary saccharogenic enzyme may be performed for 24 hours to 72 hours at pH 4.7 to 5.5 and temperature 55 to 60°C. At this time, there is a problem of not reaching the optimal content of isomaltooligosaccharides if pH is less than the above range because the optimal pH conditions of the aforementioned primary saccharogenic enzyme and secondary saccharogenic enzyme are different. If the above ranges are exceeded, there is a problem of a reduced level of sweetness of the composite.
  • a method of one embodiment includes a step to produce fructose by contacting isomerase with the aforementioned saccharified solution.
  • the saccharified solution obtained after the step for obtaining the aforementioned saccharified solution may further include the step for filtering, color removal, ionic exchange, or concentration according to the methods that are well known in the saccharification field.
  • the aforementioned isomerase may be dextrose isomerase, glucose isomerase, or combinations thereof.
  • the aforementioned isomerase may change dextrose or glucose to fructose.
  • the isomerization reaction using isomer ase may be performed at pH 7.5 to 8.5, or 7.8 to 8.0, temperature 50 to 65°C, or 53 to 60°C, and it may be performed so that the content of dextrose prior to isomerization is 50-90% or 75-90% (w/w) based on the solid component or the content of fructose after isomerization 30 to 45% or 33 to 45% (w/w) based on the solid component. Also, it may be performed when the solid content in the saccharide solution is below 40 brix, below 38 brix, or below 30 brix.
  • a step for producing fructose using the aforementioned isomerase is performed after the production of isomaltooligosaccharides. Since the reaction pH (7.5 to 8.5) and reaction temperature of isomerase such as dextrose isomerase are very different than the reaction pH (4.5 to 5.5) and temperature of saccharogenic enzymes, it has been a common knowledge in the saccharide field that isomerase cannot be used with saccharogenic enzymes, which produce isomaltooligosaccharides.However, in one example, the inventors have developed a method for reacting a primary saccharogenic enzyme and secondary saccharogenic enzyme with isomerase by adding isomerase during the manufacturing process of isomaltooligosaccharides.
  • the composition of saccharides in the isomaltooligosaccharide composite can be changed freely, and the content of saccharides that are above 3 in the degree of polymerization (DP3+) with low sweetness can be lowered to 5 to 7%. Also, the content of monosaccharides and saccharose with the degree of polymerization 2 or below (DP1, DP2) with high sweetness can be increased to 85 to 97%. Therefore, isomaltooligosaccharides with the sweetness similar to sugar can be produced.
  • aforementioned isomerase may be in powder or liquid form.
  • inventions provide the isomaltooligosaccharide composite that includes saccharides with the degree of polymerase 3 or higher of 3 to 10% (w/w), 85 to 97% (w/w) monosaccharide and saccharose.
  • the aforementioned composite may be an isomaltooligosaccharide composite that includes 75 to 85% (w/w) monosaccharides.
  • Monosaccharides may include glucose, fructose, mannose, galactose, or ribose.
  • the content of the aforementioned fructose may be 30 to 40% (w/w).
  • the isomaltooligosaccharide composite may provide high sweetness due to an increased content from monosaccharide and saccharose with high sweetness.
  • the aforementioned isomaltooligosaccharide composite may be above 88, above 89, above 90, above 91, above 92, above 93, above 94, or above 95 of sweetness.
  • the aforementioned composite is a food composite, it can be produced in a common food formulation that is available in the technical field.
  • the aforementioned food composite may be manufactured in general formulations such as powders, granules, tablets, pills, capsules, suspensions, emulsions, syrups, infusions, solutions, and extracts. It can also be manufactured in any food formats such as meats sausages, breads, chocolates, candies, snacks, confectioneries, pizzas, ramen, other noodles, gums, jellies, dairy products such as ice cream, various soups, beverages, teas, drinks, alcoholic beverages, and multivitamins.
  • carriers or additives that are approved for food may be used.
  • optional carriers or additives that have been announced and can be used in the technical field for the manufacture of the desired formulation are examples of carriers or additives that have been announced and can be used in the technical field for the manufacture of the desired formulation.
  • additives various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonates used in carbonated drinks may be included.
  • they may include natural fruit juices, fruit juice drinks, or vegetable drinks.
  • it may contain pulps to manufacture natural fruit juices, fruit juice drinks, and vegetable drinks.
  • the components of these additives may be used independently or in combination, and the ratio of additives may be 0.001 to 5 weight %, specifically 0.01 to 3 weight %, based on the total weight of the composite.
  • the aforementioned beverages may use the aforementioned composite as the sweetener and may further contain various flavors and natural carbohydrates that are commonly used for beverages.
  • the aforementioned natural carbohydrates may include common saccharides such as monosaccharide (example: dextrose, fructose, etc.), saccharose (example: maltose, sucrose, etc.), polysaccharide (example: dextrin, cyclodextrin, etc.) and sugar alcohol such as xylitol, sorbitol, and erythritol.
  • natural flavors example: thaumatin, stevia extract, etc.
  • synthetic flavors example: saccharin, aspartame, etc.
  • isomaltooligosaccharide with a high level of sweetness may be provided in a cost-effective manner by simplifying the process. Also, it can have a level of sweetness similar to sugar without containing isomaltose and may be used as a sweetener to replace sugar.
  • Figure 1 is a figure that shows the manufacture process of the isomaltooligosaccharide composite briefly in accordance with one embodiment.
  • Figure 2 is a graph that shows the result of the evaluation of the sweetness level of the isomaltooligosaccharide composite in accordance with one embodiment.
  • a starch slurry was produced by adding 2,600 g of corn starch and 6,000 g of water in a container.
  • Alpha-amylase (Liquozyme Supra 2.2X, Novozymes Korea), which is a liquid enzyme) was added to the aforementioned starch slurry at pH 5.5 to 6.0 and 0.04% to 0.05% (w/w) based on the total weight of the solid component of the starch slurry. It was reacted at 100 to 1 l0°C for 5 to 30 minutes, and a liquefied solution with dextrose equivalent (DE) of 8 to 17 was obtained. Subsequently, a saccharide solution was obtained by mixing the resulting liquefied solution with a saccharogenic enzyme.
  • DE dextrose equivalent
  • glucoamylase Dextrozyme 2.0X, Novozymes
  • transglucosidase L“Amano”, AMANO
  • Isomaltooligosaccharide which contained dextrose, was obtained in this manner. After this, unreactive substances were filtered, passed and removed color through a carbon column filled with activated carbon granules for 30 minutes to 2 hours at 70 to 75°C. Subsequently, ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang) and anion exchange resin (WA30, Samyang) at 40 to 50°C at a flow rate of 50 to 150 L/min. Subsequently, dextrose included in the isomaltooligosaccharide obtained as above was substituted with fructose.
  • PK218, Samyang cation exchange resin
  • anion exchange resin WA30, Samyang
  • Coal powder was added to the ionically purified solution at temperature of 70 to 75°C for 30 minutes to 1 hour to remove color.
  • the solution was passed through 5A and 5C filters, and the isomaltooligosaccharide composite with a high level of sweetness with 75 to 82 Bx was obtained using a concentrator.
  • the liquefied solution was obtained using the method identical to the aforementioned Example 1. After this, the liquefied solution was obtained by contacting saccharogenic enzyme with the aforementioned liquefied solution. Specifically, glucoamylase (Dextrozyme 2.0X, Novozymes) 0.05% - 0.10% (w/w) pH 4.0-4.5 was added based on the total solid weight of the liquefied solution and reacted for 24 hours at 55-60°C.
  • glucoamylase Dextrozyme 2.0X, Novozymes
  • the non-reactive material of the dextrose solution which was obtained in this manner, was filtered, and decolorized by passing through a carbon filter filled with granular activated carbon for 30 minutes to 2 hours at 70 to 75°C. Subsequently, ionic components were removed from the
  • ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang Corp) and anion exchange resin (WA30, Samyang Corp) at 40 to 50°C and 50 to 150 L/min flow rate to obtain a concentrated fructose solution of 55 to 60 brix using a concentrator after decolorization using granular carbon.
  • PK218, Samyang Corp a cation exchange resin
  • MA30, Samyang Corp anion exchange resin
  • the aforementioned, concentrated fructose solution was filtered using a column filled with separator resin (Dowex
  • ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang Corp) and anion exchange resin (WA30, Samyang Corp) at 40 to 50°C and 50 to 150 L/min flow rate and decolorized using granular carbon to obtain a concentrated fmctose solution of 70 to 80 brix using a concentrator after decolorization using granular carbon.
  • PK218, Samyang Corp cation exchange resin
  • anion exchange resin WA30, Samyang Corp
  • a saccharide solution of 35 to 38 brix was produced by mixing with a concentrated fructose solution (55-60 brix), which contains 40 to 45% of the aforementioned fructose, so that the content of fructose is 55 to 57% based on solid weight.
  • the saccharified raw material was produced by mixing the aforementioned liquefied solution 35 to 38 brix) with the aforementioned saccharide solution to about 40% based on the total weight of the aforementioned saccharide solution.
  • Unreactive materials of the solution obtained as above were filtered and decolorized by passing through a carbon column filled with active carbon granules at 70 to 75°C for 30 minutes to 2 hours. Subsequently, ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang Corp) and anion exchange resin (WA30, Samyang Corp) at 40 to 50°C and 50 to 150 L/min flow rate. After this, the solution obtained as above was concentrated to 75 to 77 brix to obtain an isomaltooligosaccharide composite.
  • PK218, Samyang Corp cation exchange resin
  • anion exchange resin WA30, Samyang Corp
  • a liquefied solution was obtained using the method identical to Example 1 above. After this, a saccharified solution was obtained by contacting saccharogenic enzyme with the aforementioned liquefied solution. Specifically, 0.03-0.06% of fungal alpha amylase (Clarase L, Dupont), 0.011-0.020% of pullulanase (Optimase L 1000, Dupont), 0.03-0.05% of transglucosidase (Transglucosidase L "Amano", Sein Corporation) was added based on the total weight of the solid content of the liquefied solution and reacted at 55 to 60°C and pH 5.2 to 5.6 for 40 to 48 hours to obtain an
  • isomaltooligosaccharide solution Unreactive materials of the solution obtained were filtered and decolorized by passing through a carbon column filled with active carbon granules at 70 to 75°C for 30 minutes to 2 hours. Subsequently, ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang Corp) and anion exchange resin (WA30, Samyang Corp) at 40 to 50°C and a flow rate of 50 to 150 L/roin. After this, the solution obtained as above was concentrated to 75 to 77 brix, and an isomaltooligosaccharide composite was obtained.
  • PK218, Samyang Corp cation exchange resin
  • anion exchange resin WA30, Samyang Corp
  • Carbohydrate column (Manufacturer: Bio-Rad) and $4.6 mmx 250 mm YMC Polyamine ⁇ column were used as the separation columns.
  • the content of each saccharide is the value, which has been converted into percentage based on the total weight of saccharide contained in each saccharide composite or corn syrup, shown in Table 1 below. Also, the content of isomaltooligosaccharide
  • Example 1 level of sweetness 95-100
  • Comparative Example 2 level of sweetness 45-50
  • Example 1 has a different composition of saccharides compared to Comparative Examples 1-2 with a characteristic difference in the quality of sweetness and level of sweetness.
  • the viscosity of the isomaltooiigosaccharide composites of aforementioned Example 1 and Comparative Examples 1-2 was analyzed, and the results are shown in Table 1 below. Specifically, the aforementioned composite was adjusted to exactly 75.0 brix and analyzed the viscosity using a viscometer.
  • the viscometer and conditions used for this were Brookfield, spindle no. SCH25, rpm 12, 20°C.
  • the level of sweetness of the isomaltooiigosaccharide composite of aforementioned Example 1 was analyzed. Specifically, 10 professional evaluators in the saccharide field tasted diluted sugar and the composite of Example 1 at 7, 10, 13 brix, and the relative level of sweetness was measured. For an accurate measurement, the test was performed in blind manner, and the evaluators gargled with clean water between tasting to ensure that the order of tasting did not have an effect.
  • the isomaltooligosaccharide composite of Example 1 was confirmed to show the sugar sweetness level greater than 96%.
  • the aforementioned composite may be used as a sweetener that can replaced sugar 1 to 1.
  • the aforementioned composite is used as a food composite, it may be used as a sweetener that can replace sugar by including the content of the aforementioned composite at 10-35%.
  • the levels of sweetness of the isomaltooligosaccharide composites were compared by glucose content at the saccharification step, prior to the isomerization step. Specifically, the
  • isomaltooligosaccharide composite was manufactured by performing the isomerization step using the method identical to the method described in Example 1 except that the content of glucose was adjusted as shown in Table 4 below in the saccharification step. After this, 10 professional evaluators in the saccharide field tasted 10% (w/w) sugar solution and 10% (w/w) composite of Example 1, and the relative level of sweetness was measured with 100 as the level of sweetness of sugar based on the solid weight. For accurate measurements, the test was performed in a blind manner, and the evaluators gargled with clean water between tasting and with a set rest time to ensure that the order of tasting did not have an effect.

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Abstract

La présente invention concerne un composite d'isomaltooligosaccharide (IMO) et son procédé de production. Selon la présente invention, il est possible d'obtenir un isomaltooligosaccharide présentant un niveau élevé de sucrosité sans processus supplémentaire d'ajout de fructose.
PCT/US2018/067885 2018-01-02 2018-12-28 Procédé de préparation d'une composition d'isomaltooligosaccharide WO2019135994A1 (fr)

Priority Applications (9)

Application Number Priority Date Filing Date Title
AU2018399629A AU2018399629A1 (en) 2018-01-02 2018-12-28 Method for preparing isomaltooligosaccharide composition
CN201880085155.6A CN111868250A (zh) 2018-01-02 2018-12-28 用于制备异麦芽低聚糖组合物的方法
CA3086750A CA3086750A1 (fr) 2018-01-02 2018-12-28 Procede de preparation d'une composition d'isomaltooligosaccharide
US16/959,626 US11530429B2 (en) 2018-01-02 2018-12-28 Method for preparing isomaltooligosacharide composition
MX2020006975A MX2020006975A (es) 2018-01-02 2018-12-28 Metodo para preparar composicion de isomaltooligosacarido.
BR112020013523-2A BR112020013523A2 (pt) 2018-01-02 2018-12-28 método para produzir um compósito de isomalto-oligossacarídeo, e, compósito de isomalto-oligossacarídeo.
JP2020555735A JP2021508500A (ja) 2018-01-02 2018-12-28 イソマルトオリゴ糖組成物を調製する方法
EP18845395.5A EP3735469A1 (fr) 2018-01-02 2018-12-28 Procédé de préparation d'une composition d'isomaltooligosaccharide
JP2023158129A JP2023168419A (ja) 2018-01-02 2023-09-22 イソマルトオリゴ糖組成物を調製する方法

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0875585A1 (fr) * 1997-05-02 1998-11-04 Cerestar Holding B.V. Procédé de production de sirops riches en isomalto-oligosaccharides
WO2011017093A1 (fr) * 2009-08-07 2011-02-10 Danisco Us Inc. Mélange d'alpha-amylases pour le traitement d'un amidon et procédé pour l'utiliser
EP2805622A1 (fr) * 2013-05-20 2014-11-26 Corn Products Development, Inc Compositions d'isomaltooligosaccharide contenant de l'isomaltulose, procédés de préparation et ses utilisations

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0875585A1 (fr) * 1997-05-02 1998-11-04 Cerestar Holding B.V. Procédé de production de sirops riches en isomalto-oligosaccharides
WO2011017093A1 (fr) * 2009-08-07 2011-02-10 Danisco Us Inc. Mélange d'alpha-amylases pour le traitement d'un amidon et procédé pour l'utiliser
EP2805622A1 (fr) * 2013-05-20 2014-11-26 Corn Products Development, Inc Compositions d'isomaltooligosaccharide contenant de l'isomaltulose, procédés de préparation et ses utilisations
KR20140136244A (ko) 2013-05-20 2014-11-28 콘 프로덕츠 디벨롭먼트, 인크. 이소말툴로오스를 함유하는 이소말토올리고당 조성물, 그의 제조 방법 및 그의 용도

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