Characterization of branched oligosaccharides produced by Bacillus licheniformis maltogenic amylase

Highly concentrated branched oligosaccharides (HBOS) were prepared from liq uefied corn starch by a continuous process using an immobilized Bacillus li cheniformis maltogenic amylase (BLMA) and yeast fermentation. Physicochemic al properties of HBOS were evaluated and compared with those of sucrose and commercial oligosaccharides. An HBOS solution showed flow behavior nearly Newtonian. At relative humidities of 32% and 90%, HBOS exhibited high moist ure retention and absorption properties. HBOS were relatively stable agains t heating at pH 3, Addition of 10-20% HBOS to starch increased its gelatini zation temperature by 5-10 degrees C. The glass transition temperature of f reeze-concentrated HBOS was higher than that of sucrose, suggesting the pot ential of HBOS for use in the storage of frozen foods.