Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion

DOI 被引用文献3件 参考文献17件
  • SHIBATA Kenya
    Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
  • SAKAMOTO Koji
    Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
  • NAKATSU Sayaka
    Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
  • KAJIHARA Ryo
    Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
  • SHIMODA Mitsuya
    Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University

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抄録

Freeze-thaw infusion (FI) is a technique used to rapidly impregnate food materials with enzymes. We investigated whether an enzyme could penetrate both the intercellular spaces and the intracellular spaces using FI by determining the enzymatic potato starch decomposition efficiency and by assessing malto-oligosaccharide production. Malto-oligosaccharide production by FI using α-amylase was dependent on time and enzyme concentration, reaching a maximum production of 6.5 g/100 g after 60 min at 1.0% (w/v) enzyme. This corresponds to an enzymatic decomposition efficiency of 76%, compared with crushed potatoes (8.5 g/100 g). Production after infusion or immersion of unfrozen potatoes was below 1.0 g/100 g and production after immersion of freeze-thawed potatoes was 3.0 g/100 g. The results indicate that FI enables efficient intracellular impregnation, which allows for efficient enzymatic decomposition of intracellular substrates, while retaining food material shape.

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詳細情報 詳細情報について

  • CRID
    1390282679433757824
  • NII論文ID
    10027496828
  • NII書誌ID
    AA11320122
  • DOI
    10.3136/fstr.16.273
  • COI
    1:CAS:528:DC%2BC3cXht1KnsLvO
  • ISSN
    18813984
    13446606
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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