Production of Isomalto/Branched-Oligosaccharide Syrup by Using Immobilized Neopullulanase and Preliminary Evaluation of the Syrup as a Food Additive
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概要
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We evaluated an immobilized neopullulanase for the production of isomalto/branched-oligosaccharide syrup. The syrup was produced from starch by using a transglycosylation reaction of neopullulanase. The characteristics of the immobilized neopullulanase were compared with those of a native enzyme. The optimum temperature for reaction of the immobilized neopullulanase was slightly higher than that of the native enzyme. The pH range for stability of the immobilized neopullulanase was narrower than that of the native enzyme. A continuous production system of the isomalto/branched-oligosaccharide syrup was investigated by using a column of the immobilized neopullulanase. The yield of isomalto/branched-oligosaccharide was more than 60% by this system. We preliminarily evaluated the effect of the isomalto/branched-oligosaccharide syrup by using in vitro experiments. The results suggested that the syrup could be used as a growth factor for bifidobacteria and as a non-cariogenic sweetner.
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