Influence of enzymatic extrusion of corn starch on preparation of isomalto-oligosaccharides

Authors

GE Jie, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WU Chunsen, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WANG Ying, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WANG Ren, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
JIN Zhengyu, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
XU Xueming, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
JIAO Aiquan, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHOU Xing, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The treatment of corn starch by adding enzyme extrusion technology as material to produce isomalto-oligosaccharide. With the sum content of isomaltose (IG₂), panose (P) and maltotriose (IG₃) as the yield index of isomalto-oligosaccharide, the parameters were optimized by orthogonal experiment, and the optimum processes for production of ismalto-oligosaccharide from corn starch with enzymatic extrusion were as followed: the extrusion temperature 95 ℃, the water content 45%, and the amount of enzyme 0.8%. And the yield of the ismalto-oligosaccharide with the highest yield could reach over 35%.

Publication Date

9-28-2016

First Page

183

Last Page

186

DOI

10.13652/j.issn.1003-5788.2016.09.043

Recommended Citation

Jie, GE; Chunsen, WU; Ying, WANG; Ren, WANG; Zhengyu, JIN; Xueming, XU; Aiquan, JIAO; and Xing, ZHOU (2016) "Influence of enzymatic extrusion of corn starch on preparation of isomalto-oligosaccharides," Food and Machinery: Vol. 32: Iss. 9, Article 43.
DOI: 10.13652/j.issn.1003-5788.2016.09.043
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/43

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