• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.530-536
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• 2007

In this study, rice flour sponge cakes were prepared by replacing 50% of the sucrose with oligosaccharides. Isomaltooligosaccharide and fructooligosaccharide were used as the oligosaccharides. The effects of oligosaccharides on the physical, textural and sensory properties of the cakes were then examined. The oligosaccharides increased batter viscosity and decreased batter specific gravity and baking loss. The moisture content, specific loaf volume and loaf volume index of the cake increased by replacing 50% of the sucrose with oligosaccharides. Internal and exterior color determinations showed that the 'L' value of the sponge cake with oligosaccharides was lower than that of the control, indicating a darker crust and crumb with the oligosaccharide substitution. Decreases in textual hardness, chewiness, and brittleness occurred with the oligosaccharides. Sensory panels perceived that the oilgosaccharide darkened the crust of the rice flour sponge cake and the panelists rated the cakes with the oilgosaccharide substitutions as sweeter, softer and more moist. The rice flour sponge cakes with isomaltooligosaccharides had a significantly higher acceptability then the others.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.320-325
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• 1997

Transglucosidase (TG) from Aspergillus niger was immobilized on various carriers by several immobilization methods such as ionic binding, adsorption, entrapment, covalent linkage and metal chelation to improve the process performance. The covalent linkage with CNBr-activated sepharose 4B was found as the best method for immobilization of TG based on the immobilization yield which was 61.3%. The immobilization through ionic binding and adsorption gave 33.1% and 22.5% yield respectively but both methods were not selected due to lower yield than covalent linkage using CNBr-Sepharose 4B. Internal diffusion resistance in beads developed by entrapment were not suitable factor in producing final target products. Covalent linkage of TG on magnesium silicate, silica gel and glass bead and metal chelation method didn't result in higher yield than the selected one, either.

• Journal of Microbiology and Biotechnology
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• v.19 no.8
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• pp.829-835
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• 2009

A dextransucrase (LcDS) gene from Leuconostoc citreum HJ-P4 has been amplified and cloned in E. coli. The LcDS gene consists of 4,431 nucleotides encoding 1,477 amino acid residues sharing 63-98% of amino acid sequence identities with other known dextransucrases from Leuc. mesenteroides. Interestingly, 0.1 mM of IPTG induction at $15^{\circ}C$ remarkably increased the LcDS productivity to 19,187 U/I culture broth, which was over 330-fold higher than that induced at $37^{\circ}C$. Optimal reaction temperature and pH of LcDS were determined as $35^{\circ}C$ and pH 5.5 in 20 mM sodium acetate buffer, respectively. Meanwhile, 0.1 mM $CaCl_2$ increased its activity to the maximum of 686 U/mg, which was 2.1-fold higher than that in the absence of calcium ion. Similar to the native Leuconostoc dextransucrase, recombinant LcDS could successfully produce a series of isomaltooligosaccharides from sucrose and maltose, on the basis of its transglycosylation activity.

• Journal of Microbiology and Biotechnology
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• v.19 no.12
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• pp.1644-1649
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• 2009

This study investigates the buffering effects of calcium salts in kimchi on the total acidity, microbial population, and dextransucrase activity. Calcium chloride or calcium carbonate was added to dongchimi-kimchi, a watery radish kimchi, and the effects on various biochemical attributes were analyzed. The addition of 0.1% calcium chloride produced a milder decrease in the pH after 24 days of incubation, which allowed the lactic acid bacteria to survive longer than in the control. In particular, the heterofermentative Leuconostoc genus population was 10-fold higher than that in the control. When sucrose and maltose were also added along with the calcium salts, the dextransucrase activity in the kimchi was elevated and a higher concentration of isomaltooligosaccharides was synthesized when compared with the control. Calcium chloride was determined as a better activator compound of dextransucrase than calcium carbonate, probably because of its higher solubility. Therefore, the results of this study confirm the ability of the proposed approach to modulate the kimchi fermentation process and possibly enhance the quality of kimchi based on the addition of dietary calcium salts.

• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.380-387
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• 2002

To investigate the effects of xylooligosaccharides on the in vitro growth of intestinal bacteria, various species were cultivated individually on the m-PYF medium containing a carbon source (0.5% w/v) such as xylooligosaccharides, isomaltooligosaccharides, fructooligosaccharides and sucrose, respectively. The health-promoting microorganisms such as Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus casei and Lactobacillus acidophilus grew more effectively by xylooligosaccharides than by other carbon source, though xylooligosaccharides inhibited the growth of Clostridium perfringens, Bacteroides fragilis, Escherichia coli, Staphylococcus aureus and Salmonella typhumurium. At the mixed culture xylooligosaccharides exerted a preferential stimulatory effects on numbers of the health-promoting microorganisms, while xylooligosaccharides inhibited populations of potential pathogens at relatively low level. Xylooligosaccharides also maintained the acidity of culture with Streptococcus mutans, caries-inducing bacteria, over pH 5.0. These results suggest that xylooligosaccharides selectively promote the growth of the health-promoting microorganisms in human intestine and prevent caries by inhibiting acid production from Streptococcu mutans.

• Journal of Microbiology and Biotechnology
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• v.12 no.1
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• pp.46-52
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• 2002

As a functional additive for intestinal microflora, panose ($6^2-{\alpha}$-D-glucopyranosylmaltose) was synthesized during kimchi fermentation using the glucose transferring reaction of glucansucrase from Leuconostoc mesenteroides. For the glucose transferring reaction, sucrose and maltose were added ($2\%$ each, w/v) to dongchimi-kimchi as the glucosyl donor and acceptor molecule, respectively. After five days of incubation at $10^{\circ}C$, referring to the initial phase for the production of lactic acid in kimchi, over $60\%$ (w/v) of the total sugars were converted into panose and other branched oligosaccharides. Thereafter, the kimchi was stored at $4^{\circ}C$ and the amount of panose remained at a constant level for three weeks, thereby indicating the stability of panose to microbial degradation during the period of kimchi consumption. The use of maltose as the acceptor molecule in the kimchi also facilitated a lower viscosity in the kimchi-juice by preventing the synthesis of a dextran-like polymer which caused an unfavorable taste. Accordingly, the application of this new method of simultaneous biocatalytic synthesis of oligosaccharides during lactate fermentation should facilitate the extensive development of new function-added lactate foods.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.170-175
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• 1995

Physical and physiological properties of isomaltooligosaccaride (IMO), fructooligosaccharide (FO) and sucrose were investigated. The viscosity and moisture retention power of IMO were similar to those of FO. IMO had an excellent heat and pH stability compared with FO and sucrose. To investigate the effect of oligosaccharides on the growth of mice, each sample was administered orally to mice for 2 weeks. Weight change, moisture content of feces, weight of appendix and the ratio of Bifidobacterium to total microorganisms in the feces were examined. There were no significant differences in the weight increases and the efficiency of feeds. Moisture content of feces was highest in the IMO feeding group, and IMO promoted selectively the growth of Bifidobacterium. On the other hand, FO group showed bigger cecum than other groups.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.92-96
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• 1997

A Korean commercial sweet rice drink "Sikhye" showed sucrose, fructose, glucose, maltose, limit dextrin and various size of maltooligosaccharides in HPLC and TLC analysis. Commercial Sikhye was found to contain 0.09% of limit dextrin and 0.2% of rice residue. Limit dextrin in commercial Sikhye showed both signal of $\alpha$-1,4- and $\alpha$-1,6-glucosidic linkage with its estimation ratio of 15:1 by 1H-NMR analysis. This limit dextrin was hydrolyzed to produce various size of maltooligosaccarides with more longer chain than that of traditional Sikhye by pullulanase. Limit dextrin was digested wit enzymes(30units/ml) of $\alpha$-amylase, $\alpha$-glucosidase and glucoamylase from Aspergillus awamori, sweet potato $\beta$-amylase and human salivary $\alpha$-amylase at 37$^{\circ}C$ for 1 hour, respectively. Hydrolysis rates of these amylases on it were higher than in case of traditional sikhye. $\alpha$-Glucosidase plus human salivary $\alpha$-amylase hydrolyzed it to 61.3%. Hydrolysis rates of these amylases on rice residue were lower than that of traditional Sikye. These results suggest that limit dextrin in commercial Sikhye is less effective than isomaltooligosaccharides in traditional Sikhye as a growth factor for Bifidobacterium while rice residue in commercial Sikhye is more effective than that in traditional Sikhye as dietary fiber.ary fiber.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.169-175
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• 2019

This study was carried out to produce the health functional food maesil cheong by replacing sucrose with isomaltooligosaccharide and fructooligosaccharide. The substitution levels of these oligosaccharides were between 10% and 100%. A 1:1 (w/w) mixture of maesil and sugar was adopted for preparing maesil cheong. The pH of maesil cheong remained unchanged (between 2.72 and 3.00) during 90-day storage period, regardless of oligosaccharide content. Citric and malic acids were identified in maesil cheong; citric acid accounted for 71-82% of the total organic acid content. Sucrose was completely liquefied in the sample after 30 days and was hydrolyzed steadily into fructose and glucose over the storage period. More than 75% of isomaltooligosaccharides remained in maesil cheong after 90 days when sucrose was completely replaced with isomaltooligosaccharide. However, fructooligosaccharides were mostly decomposed at the end of storage period. Thus, isomaltooligosaccharides may be suitable for acidic maesil cheong products to expect its health functional effect.

• Journal of Ginseng Research
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• v.23 no.2 s.54
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• pp.93-98
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• 1999

In order to evalulate the qualities of red ginseng extract and decrease precipitate fonnation in ginseng drink, red ginseng extract was hydrolized with ${\beta}-amylase$ and transglucosidase. $5.2\%$ isomaltose was produced as isomaltooligosaccharides and glucose content was increased in the enzyme treated ginseng extract. Contents of ginsenoside $R-b_1\;and\;R-b_2$ were decreased, whereas ginsenoside-Rd was increased by the enzyme treatments. The growth of 3 strains of bifidus spp. and 4 strains of lactobacillus spp., beneficial intestinal bacteria, were enhanced by adding of the enzymatically hydrolized ginseng extract. Sweetness and sourness were increased, however, bitterness and astringency were decreased in the hydrolized ginseng extract. The fonnation of precipitates in hydrolized red ginseng extract of $pH\;3.0\~4.5$ were significantly decreased in the storage condition of $40^{\circ}C$ for 1 month compared to that of control.