麦芽糊精
海藻糖
麦芽三糖
美拉德反应
化学
还原糖
糖
色谱法
乳状液
高效液相色谱法
麦芽糖
酶
食品科学
生物化学
喷雾干燥
作者
Xia Huang,Bo Jiang,Jingjing Chen,Tao Zhang,Luhua Zheng
标识
DOI:10.1002/star.202100028
摘要
Abstract Non‐reducing oligosaccharides with α‐1,1‐ linkages possess unique physicochemical properties, including emulsion stabilizing, moisturizing, pH, and thermal stability. Owing to their non‐reducing quality, they generate fewer colors and flavors when heated through participation in the Maillard reaction. In this study, an enzymatic preparation of non‐reducing maltooligosyl trehalose from maltodextrins, and 3‐O‐α‐ d ‐glucosyl trehalose from nigerooligosaccharides (NOS) is developed using maltooligosyltrehalose synthase (MTSase). The non‐reducing oligosaccharides are analyzed using high performance liquid chromatography (HPLC) and the decrease in reducing sugar is determined by 3, 5‐dinitrosalicylic acid (DNS) method. The results showed that maltooligosyl trehalose is prepared from commercial maltodextrin, and the loading of 500 U g –1 maltodextrin of MTSase helps ensure that a large proportion of maltotriose is transformed into the glucosyl trehalose. In addition, the reducing power dropped between 61–78%, which indicates that MTSase has a high application potential in the preparation of maltooligosyl trehalose. To the best of the authors' knowledge, this is the first report using MTSase to directly prepare maltooligosyl trehalose from commercial maltodextrin. However, 3‐O‐α‐ d ‐glucosyl trehalose is barely detected through HPLC. Therefore, the approach to obtain maltooligosyl trehalose from maltodextrins is achieved, while the attempt to obtain 3‐O‐α‐ d ‐glucosyl trehalose from NOS is not successful.
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