Preparation of isomaltooligosaccharides using puffed rice flour and evaluation of physicochemical properties
팽화미분 이용 이소말토올리고당 제조 및 이화학적 품질특성

Eun Byeol Lee, Ha-Yun Kim, Gui Jeong Han, Bo-Ram Park
2018 Korean Journal of Food Preservation  
Isomaltooligosaccharides were prepared from puffed rice flour by a One-step processing method under different conditions, and their physicochemical properties were evaluated. Sample was prepared by allowing puffed rice flour to pass through a 50 mesh standard sieve and segregated into experimental groups (PR15-60, PR20-60, PR15-65, and PR20-65) according to the substrate concentrations (15%, 20% w/v) and reaction temperatures (60℃, 65℃). Enzyme reaction of puffed rice flour and water mixture
more » ... nd water mixture was performed for 0, 1, 6, 24, and 48 h using commercial enzymes (Maltogenic amylase, Promozyme D2 and Transglucosidase; amount: 0.5% (w/v) to obtain the corresponding isomaltooligosaccharides. The reducing sugar content, dextrose equivalent, and total soluble solids of the reactants increased with increasing reaction time. The carbohydrate composition and amount of isomaltooligosaccharides with degree of polymerization (DP) 2 to DP 7 in the rice flour were examined by HPLC with an evaporative light scattering detector. Because of the high carbohydrate composition, the PR20-65 group showed the highest isomaltooligosaccharide content after 6 h of reation (138.47 mg/mL). After 24 h of reaction, the amount of isomaltooligosaccharides (DP2-DP7) and the isomaltooligosaccharides/total carbohydrate ratio in this group were 135.00 mg/mL and 68.04%, respectively. Key words:puffed rice, isomaltooligosaccharides, rice flour 서 론 1) 이소말토올리고당(isomaltooligosaccharide, IMO)은 포 도당 분자가 1개 이상의 분지결합(α-1,6)을 이루어 중합도 (DP) 2-9를 형성하는 당류를 총칭하는 것으로 대표적으로 isomaltose, panose, isomatotriose 등으로 구성되어 있으며 (1,2), 청주(3), 간장(4), 식혜(5) 등 발효식품에도 소량 존재 하는 것으로 밝혀졌다. 이소말토올리고당의 생리학적 기능
doi:10.11002/kjfp.2018.25.2.229 fatcat:rhmh3k2uubarzb2atsotqsyclm