Synthesis of Isomaltooligosaccharides (IMOs) from Sweet Potato Starch by Simultaneous Saccharification and Transglycosylation Using Saccharomyces cerevisiae Var. diastaticus BE 134 to Improve Purity of IMOs

Table 1

Compositions of oligosaccharides after using various α-amylase enzyme preparations for liquefaction.

Enzyme preparation	G1–G10 (%w/w)	G2–G6 (%w/w)	Glucose (G1) (%w/w)	Starch residue (%w/w)
Spezyme Xtra	73.95 ± 0.02^a	49.24 ± 3.19^a	0.00 ± 0.00^a	1.98 ± 0.08^a
Liquozyme SC DS	68.59 ± 1.62^b	40.46 ± 0.08^c	0.61 ± 0.86^bc	2.15 ± 0.05^a
Spezyme alpha	65.70 ± 0.32^b	34.32 ± 0.48^b	0.51 ± 0.72^bc	1.64 ± 0.01^b
Termamyl SC DS	69.02 ± 2.91^b	39.56 ± 1.37^c	1.68 ± 0.03^bc	1.56 ± 0.08^b

Values are mean ± standard deviation of duplicate analyses. Values followed by the same letter in the same column were not significantly different at .