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KMID : 1134819990280010172
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 1 p.172 ~ p.177
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Production and Characterization of Branched Maltodextrin
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Yook Cheol
Kim Jae-Sik
Kim Jeong-Ryul
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Abstract
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Branched maltodextrin which contains branched sugars as well as linear sugars was produced by Tranzyme L-500. Branched sugar content increased as reaction time between substrate(D.E. 19) and 0.05% of Tranzyme L-500 at pH 5.5, 55℃ increased. Branched sugar content was 14.9% at 24 hr of reaction and reached 27% after 60 hr. Total branched sugar content increased regardless of substrate D.E. as enzyme concentration increased. However, when concentrations of enzyme were 0.1, 0.2%, production of branched sugars of which content were 46.6%, 52.6% respectively at those enzyme concentrations, was higher at D.E. 19 than any other conditions.
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KEYWORD
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maltodextrin, branched maltodextrin
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FullTexts / Linksout information
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Listed journal information
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