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KMID : 0903519700130030181
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1970 Volume.13 No. 3 p.181 ~ p.186
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Studies on the Preparation and Utilization of Starch
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Abstract
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1) Conditions for the hydrolysis of starch by bacterial liquefying amylase (BLA), saccharifying amylase (BSA) and isoamylase were investigated. Out of four syrups prepared by different combinations of these enzymes, those made by BLA followed by BSA and/or isoamylase were comparable to sucrose syrup in canning of orange segments.
2) Two branched maltooligosaccharides were isolated from the hydrolyzate of starch by BLA and BSA, and their structures were tentatively identified as pentaose and hexaose having an α-1, 6-linkage at the branching point.
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