Premium
Maltotetraose, A New Saccharide of Tertiary Property
Author(s) -
Kimura T.,
Nakakuki T.
Publication year - 1990
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19900420407
Subject(s) - food science , sweetness , chemistry , maltose , retrogradation (starch) , taste , starch , sucrose , amylose
Maltotetraose, a linear tetramer of α‐D‐glucose, has many potential uses in the food and pharmaceutical industries because of its unique characteristics. A consortium of Nihon Shokuhin Kako Co., Ltd., Kirin Brewery Co., Ltd., Chiyoda Corp. and Yokogawa Electric Corp. has developed a continuous maltotetraose production process which uses an immobilized enzyme bioreactor system. Because maltotetraose syrup is a brand‐new saccharide having low sweetness and resistance to retrogradation, it has begun to be used as a property enhancer for various foods, powdering materials, saccharide for dry milk, liquid diets for the sick and a body reinforcement agent for refreshing drinks. In addition to the properties of nutrition and taste, the tertiary property of organism control has been discovered; that is, feeding with a maltotetraose‐rich corn syrup inhibits the growth of intestinal putrefactive bacteria such as C. perfringens and Enterobacteriaceae.