192 Novel isomaltooligosaccharide-containing syrup from secondary cereal-originated products.

L. V. Kaprelyants and S. V. Kiselev. Odessa State Academy of Food Technologies, Odessa, Ukraine 270039.

Isomaltooligosaccharides (IMO), which are the glucose oligomers with alpha-1,6-glucosidic linkages, have received special attention because of their ability to stimulate the health-promoting activity of colonic bacteria of genus Bifidobacterium as well as mild sweet taste and low cariogenic properties. The IMO-containing syrups are usually produced from starch by means of cooperative reactions, one of which is transglycosylation catalysed by enzyme of microbial origin. The yeast-like fungus Aureobasidium pullulans is known to produce the transglycosylating enzyme. In our research we studied the properties of extracellular and intracellular transglycosylase of this microorganism. It was found, that intracellular transglycosylase activity is about twice as high compared to extracellular activity. The optimal reaction temperature was 52 C and optimal pH was 5,5. The enzyme preparation was used for conversion of high- maltose syrup into IMO-containing syrup. The high-maltose syrup was produced from low grade wheat flour or wheat hulling bran by treatment with amylases of barley malt. The transglycosylation product contains about 38% of panose, 4% of isomaltose, 28% of glucose and 23% of maltose (% from total reducing sugars content). The IMO-containing syrup has 50% sweetness from sweetness of saccharose and contains at least 78% of dry substance. The usage of novel syrup in bakery, confectionery, brewery etc. instead of maltose treacle imparts the functional properties to traditional food products with minimal changes of production technology and products taste.