Effect of some factors on the hydrolysis process of sweet potat starch by spezyme alpha to produce isomaltooligosaccharide (IMO)

Quan Hong Duong, Tri Minh Hoàng, An Duy Tuyên, Trang Thu Vu, Nga Hong Luong
Author affiliations

Authors

  • Quan Hong Duong ĐH Công nghiệp Thực phẩm TPHCM
  • Tri Minh Hoàng Hanoi University of Science and Technology, Vietnam
  • An Duy Tuyên Hanoi University of Science and Technology, Vietnam
  • Trang Thu Vu Hanoi University of Science and Technology, Vietnam
  • Nga Hong Luong Hanoi University of Science and Technology, Vietnam

DOI:

https://doi.org/10.15625/2525-2518/14797

Keywords:

Hydrolysis, Spezyme Alpha, sweet potato starch, IMO, DP

Abstract

Isomalto-oligosacarides (IMOs) a mixture of glucooligosaccharides linked by α- (1 → 6) and/or a low proportion of α- (1 → 3) (nigerooligosaccharide) or α- ( 1 → 2) glycosidic bonds (kojioligosaccharide) included glucose oligomers linked together by α-D- (1,6) glycoside bonds such as: isomaltose, panose, isomaltotetose, isomaltotetose. IMO is considered as prebiotics found in several traditional foods such as rice miso, soybean sauce and sake, etc… In this article, the effect of some factors on hydrolysis of sweet potato starch by Spezyme Alpha to form oligossacharide with DP 2-6 before being branched were studied.

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Published

21-04-2022

How to Cite

[1]
Q. H. Duong, T. M. Hoàng, A. D. Tuyên, T. T. Vu, and N. H. Luong, “Effect of some factors on the hydrolysis process of sweet potat starch by spezyme alpha to produce isomaltooligosaccharide (IMO)”, Vietnam J. Sci. Technol., vol. 60, no. 2, pp. 191–202, Apr. 2022.

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Section

Natural Products