Development of isomalto-oligosaccharides riched malt sugar from aged Japonica rice

• Main Author: 花揚洪
• Other Authors: 李益榮
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/05261380056972198569

碩士 === 國立嘉義大學 === 食品科學系研究所 === 101 === Due to its poor taste and processing property, the market share of aged Japonica rice is very low. The aim of this research was to use the aged Joponica rice as sources to develop production process of malt sugar and isomalto-oligosaccharides riched malt sugar. There were three parts in the study : The first research was to explore the effects of compound starch hydrolases on the hydrolysis of the aged Japonica rice to build an empirical regression model to describe the relationship between the maltose produced and the ratio of enzymes in compound starch hydrolyases, and then, based on the model built, a simple and efficient processing for production of maltose was set up. The results showed that a response surface equation with good fit to the maltose produced could be successfully built to disclose the relationship mentioned above. The second part was to investigate the optimal condition for the conversion of maltose to isomalto-oligosaccharides by transglucosidase. The results suggested that the yield of isomalto-oligosaccharides is about 57.9~63.2 percentage which is much higher than that of other researchers. The third part, the hydrolysate and transglucosidation product was cooked to produce malt sugar, isomalto-oligosaccharides riched malt sugar, and then, the products were compared with the products collected from local market. The data showed that there are no significant differences between the composition, texture and sensory properties of the malt sugar produced using compound hydrolases and that of commercial malt sugar. While, there were significant differences between the composition and texture properties of isomalto-oligosaccharides riched malt sugar and that of commercial malt sugar, though the sensory scores of the isomalto-oligosaccharides riched malt sugar were only slightly higher than that of the commercial malt sugar.