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Branched Oligosaccharides Concentrated by Yeast Fermentation and Effectiveness as a Low Sweetness Humectant
Author(s) -
YOO SANGHO,
KWEON MEERA,
KIM MYOJUNG,
AUH JOONGHYUCK,
JUNG DONGSUN,
KIM JEONGRYUL,
YOOK CHEOL,
KIM JUNGWAN,
PARK KWANHWA
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb09816.x
Subject(s) - sweetness , maltose , chemistry , food science , fermentation , starch , yeast , sucrose , leavening agent , amylase , retrogradation (starch) , amylose , sugar , biochemistry , enzyme
A branched oligosaccharides (BOS) mixture was prepared from liquefied corn starch using Bacillus lichenifrmis maltogenic amylase (BLMA). A highly concentrated BOS was prepared by removing glucose and maltose through yeast fermentation, which increased the BOS content. Water activity (a w ) of bread went from 0.87 to 0.82 when 10% (w/w) or to 0.78 when 20% (w/w) BOS was added. BOS lowered a w more effectively as concentration of BOS increased. The water sorption isotherm of BOS was much higher than that of sucrose at a w , 0.1–0.8. BOS also prevented starch retrogradation in bread, probably due to steric hinderance and to the state of water retained by BOS. Relative sweetness of BOS was ± 17.5% of sucrose. The BOS mixture produced by BLMA might provide a new type humectant for foods that is low in sweetness and retards retrogradation.