• Journal of Applied Biological Chemistry
• /
• v.42 no.4
• /
• pp.166-168
• /
• 1999

Inulo-oligosaccharides (IOS, $F_n$, n=2-6) were purified from enzymatic hydrolysates of water-soluble extract of Jerusalem artichoke tubers. Quantification of inulo-oligosaccharides was done using high pH anion exchange chromatography with pulsed amperometric detector (HPAEC-PAD) at the concentration range of 10-100 mg/L, which was compared with that of fructo-oligosaccharides (FOS, $GF_n$, n=1-7). Peak areas per mg IOS were higher than FOS at the same degree of polymerization (DP). Specific peak areas of IOS increased proportionally as DP increased up to six, in contrast to FOS showing no linearity.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.3
• /
• pp.513-524
• /
• 2015

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide- added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

• KSBB Journal
• /
• v.11 no.2
• /
• pp.181-185
• /
• 1996

A considerable amounts of mannitol were accumulated during the fermentation of Kimchis. When several oligosaccharide including fructo-, soybean-, and isomaltooligosaccharides were added during the preparation of Kimchi as beneficial ingredient respectively, fructooligosaccharides (at $25^{\circ}C$) and soybean-oligosaccharides (at $35^{\circ}C$) significantly increased the amounts of mannitol accumulation, while isomalto-oligosaccharides exerted no effect at all fermentation conditions examined. This result were caused by no appearance of microorganisms which have the capability of utilizing isomalto-oligosacsharides during fermentation period. Isomalto-oligosaccharides can be recommended as an effective ingredient of Kimchis because both oligosaccharides and mannitol that have favorable functionalities were simultaneously contained. However, so as to enhance the cooling taste of Kimchis by increasing the content of mannitol, fructo- and soybean-oligosaccharides are rather favorable.

• KSBB Journal
• /
• v.17 no.6
• /
• pp.555-559
• /
• 2002

Three different strains of Aureobasidium pullulans were grown in batch cultures to compare their abilities of enzyme production. It was found that specific enzyme activity was the highest with strain ATCC 9348 and the enzyme production was closely coupled to growth. Studies on morphology during the growth of A. pullulans revealed that mycelia cells were dominant at the initial stages of growth. However, yeast-like cells and chlamydospores were dominant in the latter stages of batch culture. The pattern of morphological changes during the growth period was not affected by pH. However, it appears that the ratio of intra- to extracellular enzyme activity tended to increase with fermentation time irrespective of the pH employed, suggesting that the secretion efficiency of intracellular enzyme to broth likely depends on cell morphology Using molasses as a cheap source of sucrose, enzymatic production of fructo-oligosaccharides as a feed additive with A. pullulans cells could be achieved successfully at 55$\^{C}$ and pH 5.5.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.203-206
• /
• 1996

Three major oligosaccharides, which are commercially available, including fructo-, soybean- and isomalto-oligosaccharides were added during the preparation of kimchi to find possibilities of improving storage stability and enriching bifidus-stimulating agents. At a refrigerated temperature, all oligosaccharides tested were very stable over three weeks; however, at higher temperatures (e.g., $25\;and\;37^{\circ}C$), oligosaccharides added were degraded by microorganisms during the fermentation period. Among the three oligosaccharides examined, isomalto-oligosaccharides showed the highest stability; i.e., around 70% of the initial amounts were maintained even at $37^{\circ}C$, suggesting that isomalto-oligosaccharides can he recommended as an effective ingreadient in kimchi preparation because they have various beneficial functionalities.

• KSBB Journal
• /
• v.9 no.2
• /
• pp.122-126
• /
• 1994

A new method for the production of isomalto-oligosaccharides from maltose was investigated using intact cells of Aureobasidium pullulaans which had been known to produce fructo-oligosaccharides. The cells showed transglucosylation activity producing isomalto-oligosaccharides at high concentrations of maltose, while they showed a hydrolytic activity at low concentrations of substrate when cultivated at $25^{\circ}C$. The optimum reaction conditions for the isomalto-oligosaccharide production were as follows: substrate concentration, 500g/l maltose; pH, 4.5; temperature, $65^{\circ}C$; cell dosage, 10 unit per gram substrate. Under optimized conditions, the maximum yield of isomalto-oligosaccharides achieved was around 48% (w/w). At the early period of reaction, panose was selectively produced from maltose, and thereafter isomaltotriose was synthesized by utilizing panose as a substrate when maltose consumption was discontinued.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.1
• /
• pp.107-113
• /
• 2013

Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.

• Korean Journal of Food Science and Technology
• /
• v.22 no.7
• /
• pp.852-857
• /
• 1990

The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

• Korean Journal of Food Science and Technology
• /
• v.31 no.4
• /
• pp.952-956
• /
• 1999

Cryoprotection of surimi by three commercial oligosaccharides (isomalto-, fructo- or galacto-, oligosaccharides) was investigated and compared with commercially used cryoprotectants (sucrose, sucrose+sorbitol). Surimis were made with oligosaccharides as cryoprotectants, and gels were prepared after 3 months of storage at $-18^{\circ}C$. After gel preparation, various physical properties (texture, water holding capacity, color, and microstructures) were measured. The gels containing oligosaccharides showed similar water holding capacities and microstructure as the commercially used cryoprotectants. They also showed similar lightness and whiteness as the commercial ones. In TPA(texture profile analysis), gels prepared with fructooligosaccharides showed highest fracturability than gets with sucrose, sucrose+sorbitol, or other oligosaccharides. These results showed a applicability of commercial oligosaccharides as a cryoprotectant in surimi processing.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.05a
• /
• pp.384-387
• /
• 2004

The purpose of the present investigation was to develop a novel method for cell immobilization. Aureobasidium pullulans cells were mixed with an alginate solution, and the mixture was extruded to form small gel beads as hydrated- immobilized cells. The beads were then placed at $-15^{\circ}C$ for 6-24 h to induce freeze-dehydration. The freeze-dehydration resulted in shrinkage of beads due to water removal reducing bead volume by 82% and bead weight by 85%. The dehydrated beads were successfully used for the production of fructo-oligosaccharides in a model reactor system. This study showed that bioreactor performance can be improved up to 2 times by the use of the dehydrated beads.