Crystalline maltosyl glucoside, and its production and use

Details Crystalline maltosyl glucoside, and its production and use Crystalline maltosyl glucoside, and its production and use

1997-09-19

1999-06-15

Prats, Francisco

Organic compounds -- part of the class 532-570 series

Organic compounds

Carbohydrates or derivatives

5361231, 53612313, 536127, 435 72, 435 96, 435 97, 435 98, 435 99, 435101, 435 74, C12P 1944, C07H 306

Patent

active

059123303

ABSTRACT:
Novel crystalline maltosyl glucoside is obtained by crystallizing maltosyl glucoside from a maltosyl glucoside solution, prepared by exposing either an aqueous solution containing trehalose and an .alpha.-glucosyl saccharide or an aqueous solution containing a reducing partial starch hydrolysate to the action of a saccharide-transferring enzyme. The crystalline maltosyl glucoside has non-hygroscopicity, non-reducibility, superior solubility, less fermentability, and other properties of stabilizing oligopeptides and biologically-substances as well as preventing retrogradation of amylaceous substances. These features render it very useful in various compositions including foods, beverages, cosmetics, pharmaceuticals and shaped bodies.

REFERENCES:
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Hendrix et al, Carbohydr. Res. 253:329-334 (1994).
Von Werner Fischer et al, Oligosaccharide aus Streptococcus Lactis, Hoppe-Seyler's Zeitschrift fur Physiologishe Chemie, vol. 350, pp. 1137-1147, Sep. 1969.
Shinkiti Koto et al, .alpha.-D-Glucosylation by 6-O-Acetyl-2,3,4-tri-O-benzyl-D-glucopyranose Using Trimethylsilyl Triflate and Pyridine. Synthesis of .alpha.-Maltosyl and .alpha.-Isomaltosyl .alpha.-D-Glucosides, Bulletin of Chemical Society of Japan, vol. 59, pp. 411-414, Feb. 1986.
Hans Peter Wessel et al, 67, .alpha.-D-Glycosyl-Substituted .alpha.,.alpha.-D-Trehaloses with (1-->4)-Linkage: Syntheses and NMR Investigations, Helvetica Chimica Acta, vol. 74, pp. 682-695, 1991.
Klaus Bock et al, Carbon-13 Nuclear Magnetic Resonance Data for Oligosaccharides, Advances in Carbohydrate Chemistry and Biochemistry, vol. 42, pp. 193-225, 1984.
Frank H. Stodola, The Preparation, Properties and Structure of the Disaccharide Leucrose, Journal of the American Chemical Society, vol. 78, pp. 2514-2518, Jun. 5, 1956.

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