しょ糖を結合した水あめの製造とその性質

DOI Web Site 被引用文献4件

書誌事項

タイトル別名
  • Preparation and Some Properties of Sucrose-bound Syrup
  • ショトウ オ ケツゴウシタ ミズアメ ノ セイゾウ ト ソノ セイシツ

この論文をさがす

抄録

Action of a cyclodextrin glycosyltransferase in a solution containing starch and sucrose was studied to prepare sucrose-bound syrup. The experimental results indicated as follow.<BR>(1) In the initial stage of the reaction, the enzyme produced cyclodextrin. However, the cyclodextrin disappeared in the final stage. The final product separated by paperchromatography was identified as maltooligosaccharides terminated at the reducing end by sucrose.<BR>(2) The optimum pH range of the reaction was between 5.0 and 6.0, and optimum temperature was 55°C. The best proportion of sucrose to starch was about 1.0.<BR>(3) The syrup showed no reducing activity because it was composed of sucrose-bound maltooligosaccharides and sucrose.

収録刊行物

被引用文献 (4)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ