Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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A Novel Maltopentaose-Producing Amylase as a Bread Antistaling Agent

  • Auh, Joong-Hyuck (Center for Agricultural Biomaterials and Department of Food Science and Biotechnology, School of Agricultural Biotechnology, Seoul National University) ;
  • Lee, Su-Yong (Center for Agricultural Biomaterials and Department of Food Science and Biotechnology, School of Agricultural Biotechnology, Seoul National University) ;
  • Yoo, Seung-Seok (Department of Culinary Science, Honam University) ;
  • Son, Hyun-Ju (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Lee, Jae-Woo (Department of Food Science and Nutrition Management, Gimcheon College) ;
  • Lee, Sung-Joon (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Kim, Young-Bae (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Park, Kwan-Hwa (Center for Agricultural Biomaterials and Department of Food Science and Biotechnology, School of Agricultural Biotechnology, Seoul National University)
  • Published : 2005.10.31
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Abstract

A maltopentaose-producing amylase (G5-amylase) from Bacillus megaterium KSM B-404 was applied to retard bread retrogradation. Retrogradation rates were determined by differential scanning calorimetry. Gel permeation chromatography determined changes in maltooligosaccharide composition and the molecular weight profiles of carbohydrate tractions. The baking process produced maltopentaose and maltotriose by the hydrolysis of starch molecules into small units. Amylose and amylopectin degradation as well as maltooligosaccharides produced by the enzyme were likely responsible for retarding starch retrogradation. Overall, addition of G5-amylase reduced the starch retrogradation rate, and was as effective as Novamyl(R), a commercial enzyme.

Keywords

References

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