Structure of a novel highly branched α-glucan enzymatically produced from maltodextrin |
| |
Authors: | Keiji Tsusaki Hikaru Watanabe Tomoyuki Nishimoto Takuo Yamamoto Michio Kubota Hiroto Chaen Shigeharu Fukuda |
| |
Affiliation: | aGlycoscience Institute, Hayashibara Biochemical Laboratories, Inc., 675-1 Fujisakii, Naka-ku, Okayama 702-8006, Japan |
| |
Abstract: | The bacterial strain PP710, isolated from soil and identified as Paenibacillus species, produced a low-digestibility α-glucan containing a large amylase-resistant portion. This α-glucan was obtained in high yields from maltodextrin (dextrose equivalent 3) by using the condensed culture supernatant of the strain as the enzyme preparation. The water-soluble dietary fiber content of the low-digestibility α-glucan was 80.2%, and showed resistance to a rat intestinal enzyme preparation. The α-glucan was found to be a novel highly branched α-glucan by acid hydrolysis, NMR analysis, gel permeation chromatography, methylation analysis, and enzymatic digestion. |
| |
Keywords: | Water-soluble dietary fiber Highly branched α -glucan Paenibacillus |
本文献已被 ScienceDirect 等数据库收录! |
|