Production of β-Glucooligosaccharide-Containing Syrup and Its Physicochemical Properties
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概要
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The industrial production of β-glucooligosaccharide-containing syrup was developed by using the transglucosylation and condensation reactions of fungal β-glucosidase. The optimum pH (pH 4.0-4.5) and temperature (65°C) for the production of β-glucooligosaccharide were fairly close to the optimum conditions of hydrolysis reaction of cellobiose by β-glucosidase. The enzyme (1.5 units/g-glucose) was incubated with 100 kg of highly concentrated glucose solution (65%, w/w) at pH 4.0 and 65°C for 72 hr, and 88 kg of β-glucooligosaccharide syrup (Gentose® #80) containing about 45% (w/w) of oligosaccharide was produced by the reaction of the enzyme. Furthermore, 9.5 kg of β-glucooligosaccharide syrup (Gentose® #80) containing more than 90% (w/w) of oligosaccharide was fractionated by cation exchange resin column chromatography using Gentose® #45 as the raw material. These syrups tasted bitter due to the gentiooligosaccharide, especially Gentose® #45 had both a bitter taste and the sweet taste of glucose. Gentose® #45 showed similar viscosity to that of sucrose, but that of Gentose® #80 was a little higher than sucrose. The oligosaccharides of these syrups were stable under the condition of treatment for 10 min at pH 3-4 and 120t or at pH 1-2 and 100°C, and only about 10% (w/w solid) of oligosaccharides was hydrolyzed at pH 1-2 and 120°C. These syrups showed high hygroscopicity and high moisture-retaining activity. Also, these syrups reduced the freezing point of water more than sucrose, and other properties of β-glucooligosaccharide-containing syrups such as osmotic pressure and water activity were almost the same as that of sucrose. Moreover, β-glucooligosaccharide-containing syrups were not digested by pancreas origin a-amylase, and the maximum no-effect level of both syrups were estimated to be more than 0.3 g/kg. From these results, it was presumed that β-glucooligosaccharide-containing syrups might be widely used for food processing and other additives.
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