Volume 6
Issue 2
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-16.html
CHARACTERISTICS OF OLIGOSACCHARIDES PRODUCED BY ENZYMATIC HYDROLYSIS OF POTATO STARCH USING MIXTURE OF PULLULANASES AND ALPHA-AMYLASES
Wojciech Krzyżaniak, Wojciech Białas, Artur Olesienkiewicz, Tomasz Jankowski, Włodzimierz Grajek
ABSTRACT
Kinetics of amylolytic hydrolysis of autoclaved and extruded potato starch using alpha-amylase and pullulanase mixtures were described. Maltodextrins with dextrose equivalent of 3, 5, 8 and 12 were obtained and their sugar compositions with HPLC method were analyzed. The low molecular sugar (PD 1-2) and oligosaccharide (PD 3-8) contents as well as relationship between dextrose equivalent of maltodextrins and oligosaccharide contents were determined.
Key words: maltodextrin, oligosaccharide, amylase, pullulanase, hydrolysis..