논문 상세보기
pp.82-86
쌀 20%, 엿기름 4%를 가하여 7시간 동안 당화시켜 제조한 식혜는 말토오스 11.01%, 이소말토올리고당 5.31%, 말토트리오스 1.75%, 글루코오스 0.28%를 나타냈다. 알코올침전, Toyoperal HW-40S의 겔 크로마토그래피로 식혜의 이소말토올리고당. 말토오스, 말토트리오스를 분리 정제하였다. NMR분석 결과 말토오스와 말토트리오스는 α-1, 4-글루코시드 결합만으로 이루어졌고, 이소말토올리고당은 α-1, 4-글루코시드 결합과 α-1, 6-글루코시드 결합이 5 : 1로 이루어진 것으로 나타났다. 이소말토올리고당을 pullulanase처리한 결과 말토오스와 말토헥사오스까지의 분포를 나타냈다.
A Korean traditional sweet rice drink "Sikhye" was produced from the raw material of 20% of rice and 4% of malt supplemented with 2ℓof tap water, by incubating the mixture at 60℃ for 7 hours. The product was found to contain 11.01% of maltose, 5.31% of isomaltooligosaccharides, 1.75% of maltotriose and 0.28% of glucose. Maltose, maltotriose and isomaltooligosac-charides in Sikhye were seperated by ethanol (3 volume) precipitation repeated three times, followed by gel chromatography of Toyoperal HW-40S. ^1H-NMR analysis revealed that the products of G_2 and G_3 size had only α-1, 4-glucosidic linkage. But isomaltooligosaccharides showed both signal of α-1.4 and α-1, 6-glucosidic linkage with its estimation ratio of 5 : 1. Isomaltool-igosaccharides were hydrolyzed to produce maltooligosaccharide series from maltose to maltohexaose by pullulanase. These results, suggest that isomaltooligosaccharides were constructed by maltohexaose main chain with maltose or maliotriose and maltotetraose side chain.
