A New Way of Producing Isomalto-Oligosaccharide Syrup by Using the Transglycosylation Reaction of Neopullulanase

A new way of producing isomalto-oligosaccharide syrup from starch was developed. Isomalto-oligosaccharides contain one or more α-(1→6)-glucosidic linkages with or without α-(1→4)-glucosidic linkages. The isomalto-oligosaccharide syrups are receiving increased attention as food additives because it i...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Kuriki, Takashi, Yanase, Michiyo, Takata, Hiroki, Takesada, Yoshiaki, Imanaka, Tadayuki, Okada, Shigetaka
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1993
Assuntos:	Enzymology and Protein Engineering
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202222/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348919/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.59.4.953-959.1993
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