1. Preparation and antibacterial activity of a novel maltotetraose product
- Author
-
Zhaofeng Li, Li Cheng, Jiacheng Li, Yan Hong, Xiaofeng Ban, Zhengbiao Gu, and Caiming Li
- Subjects
0106 biological sciences ,0303 health sciences ,Chromatography ,food and beverages ,Bioengineering ,Maltodextrin ,01 natural sciences ,Applied Microbiology and Biotechnology ,Biochemistry ,Hydrolysate ,03 medical and health sciences ,chemistry.chemical_compound ,chemistry ,010608 biotechnology ,Product (mathematics) ,Enzymatic hydrolysis ,Simulated moving bed ,Sugar ,Antibacterial activity ,030304 developmental biology - Abstract
In the present study, maltotetraose was prepared by enzymatic hydrolysis of maltodextrin. The hydrolysates were further separated and purified using a simulated moving bed after essential pretreatments. For the first time, this method offers a continuous preparation process to produce high-purity maltotetraose. In addition, the purity and stability of the prepared maltotetraose product were analysed. The maltotetraose product showed a purity of 81.32 %, which is the highest reported purity derived from the continuous process. Moreover, the maltotetraose product was extremely stable during storage and thermal processing and exhibited unique and excellent antibacterial activity against Erwinia sp., which cause soft rot in fruits and plants. The results indicate that the maltotetraose product shows great potential to serve as a functional sugar source with high safety and no pollution.
- Published
- 2021