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KMID : 1160619970020040296
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Preventive Nutrition and Food Science
1997 Volume.2 No. 4 p.296 ~ p.300
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Polymerization of Sugar by Extrusion
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Hwang Jae-Kwan
Kim Chul-Jin
Kim Chong-Tai
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Abstract
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Glucose syrup and lactose, mixed with citric acid as a polymerizing catalyst, was processed using twin screw extruder, in which 40 of L/D(length/diameter) ratio was designed to provide sufficient retention in extruder for polymerization of sugars. The polymerization yields of glucose syrup were 36.90%, 55.44% and 77.10% at 160, 180 and 200℃, respectively, while those of lactose were 26.45%, 38.16% and 45.86% at the same temperatures. Gel permeation chromatography exhibited that the higher molecular weight fractions were increased with extrusion temperature, which also led to increasing hydrodynamic intrinsic viscosity. Both gluco-oligosaccharides and lacto-oligosaccharides produced by extrusion of glucose syrup and lactose were stable for thermal treatments over a wide range of pH 3.0~11.0. In addition, α-amylase and amyloglucosidase treatment of gluco-oligosaccharides did not affect the solution viscosity, indicating the random linkages rather than α-l,4 linkages of glucose and thus the potential applications as a dietary fiber. In this research it was clearly observed that twin screw extrusion can be successfully utilized to produce gluco-oligosaccharides and lacto-oligosaccharides rapidly and continuously in conjunction with selective control of polymerized composition.
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KEYWORD
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oligosaccharides, dietary fiber, sugars, extrusion
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