Branched oligosaccharides concentrated by yeast fermentation and effectiveness as a low sweetness humectant

• Published in: Journal of food science Vol. 60; no. 3
• Main Authors: Yoo, S.H. (Seoul National University, Suwon, Korea.), Kweon, M.R, Kim, M.J, Auh, J.H, Jung, D.S, Kim, J.R, Yook, C, Kim, J.W, Park, K.H
• Format: Journal Article
• Language: English
• Published: 01.05.1995
• Subjects: ALMIDON; AMIDON; FERMENTACION; FERMENTATION; LEVADURA; LEVURE; MAIS; MAIZ; OLIGOSACARIDOS; OLIGOSACCHARIDE
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1995.tb09816.x

A branched oligosaccharides (BOS) mixture was prepared from liquefied corn starch using Bacillus licheniformis maltogenic amylase (BLMA). A highly concentrated BOS was prepared by removing glucose and maltose through yeast fermentation, which increased the BOS content. Water activity (aw) 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 aw, more effectively as concentration of BOS increased. The water sorption isotherm of BOS was much higher than that of sucrose at aw 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 approximately 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