Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Production and Characterization of Branched Maltodextrin

분지 말토덱스트린의 생산 및 특성

  • Published : 1999.02.01
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Abstract

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, 55oC 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.

Keywords

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