【摘 要】
：
Maltooligosaccharides are composed of 3 to 10 α-D-glucopyranosyl units linked solely by α-1,4 glycosidic linkages.They have potential applications in the food industry due to their distinct properties
【机 构】
：
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
论文部分内容阅读
Maltooligosaccharides are composed of 3 to 10 α-D-glucopyranosyl units linked solely by α-1,4 glycosidic linkages.They have potential applications in the food industry due to their distinct properties,nutrition and function as prebiotics.They are generally produced by maltooligosaccharide-forming amylases (MFAses) using starch or its derivatives as substrate.In the present study,an MFAse that primarily produced maltopentaose was found in an emerging Saccharophagus degradans,and the target gene was expressed in Bacillus subtilis WB600.The effects of substrate structure on maltooligosaccharides production by using the MFAse and its kinetic characteristics were investigated.The results showed that substrate structure had significant effects on maltooligosaccharides yield and purity,which were found closely related to the kinetic parameters Vmax and Km value,respectively.Among four kinds of native starches (corn,potato,rice and waxy corn starch),the higher yield of maltooligosaccharides (60%) could be obtained while using corn and rice starch as substrate,however potato starch exhibited the lowest yield (42%).The kinetic parameter Vmax value determined by using various starches,was corresponded to the yield.Meanwhile,we found that product purity was associated with the proportion of amylose to amylopectin and chain length distribution.The higher ratio of maltopentaose (50%) could be obtained while using waxy corn starch and rice starch as substrate.
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