The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched -glucan. Further aspects of the invention are a branched -glucan comprising alternating (1.fwdarw.4) and (1.fwdarw.6) glucosidic linkages and having (1.fwdarw.4,6) branching points, a food composition, and the use of an -glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material.

An isolated and/or purified -glucanotransferase from Exiguobacterium acetylicum, recombinantly engineered variants thereof, active fragments thereof, synthetic nucleic acids encoding the -glucanotransferase and variants thereof, host cells comprising the synthetic nucleic acids, and compositions comprising the -glucanotransferase are provided. Methods of using the compositions include the manufacture of oligosaccharides.

The present disclosure discloses a maltooligosyl trehalose synthase mutant with improved thermal stability, and belongs to the technical fields of enzyme engineering and protein engineering. The residual enzyme activities of the MTSase mutants S361R, S444E, S361R/S444E, S361K/S444E, G415P/S361R/S444E and G415P consistent with the present disclosure after treatment at 60 C. for 10 min are respectively 70.3%, 50.1%, 83.5%, 65.9%, 100% and 80.7%, which are respectively 1.6, 1.1, 1.9, 1.5, 2.3 and 1.9 times of that of the wild type. The half-lives of the S361R/S444E and G415P/S361R/S444E at 60 C. are respectively 14.9 min and 90.8 min which are respectively 3.2 and 19.7 times of that of the wild type, indicating that the thermal stability of the MTSase mutant consistent with the present disclosure is significantly improved than that of the wild type.

The invention relates to the field of food technology and fermented dairy products, more specifically to a novel drinking yoghurt and processes for the manufacture thereof. Provided is method to provide a stabilized drinking yoghurt, comprising the steps of: (i) dissolving powdered amylomaltase-treated starch (ATS) in an aqueous composition under heating to a temperature in the range of 50-80? C., preferably 60-75? C., more preferably 70-75? C., followed by (ii) cooling the solution to a temperature in the range of 2-45? C., preferably 4-25? C., more preferably 4-8? C., to induce the formation of an ATS gel; (iii) preparing a gelled yoghurt by either adding the ATS gel as pre-gel to a conventionally prepared fermented yoghurt, or wherein the ATS gel is formed in situ during the fermentation of a milk product into a yoghurt; and (iv) shearing the gelled yoghurt.

The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase-treated starch and/or an emulsifier, and to methods of making such fresh cheeses. Whey-bound fresh cheeses with these additional ingredients display increased stability, which makes them suitable for application in heated food products. In addition, the invention is directed to food products comprising such whey-bound fresh cheeses, as well to methods of making these food products, and to use of a granular starch and amylomaltase-treated starch for the stabilization of a whey-bound fresh cheese.

The invention relates to immobilized enzyme compositions for the preparation of a hexose. Hexoses include, for example, tagatose, psicose, fructose, allose, mannose, galactose, altrose, talose, sorbose, gulose, idose, and inositol. The invention also relates to an enzymatic process for preparing a hexose from a saccharide by contacting a starch derivative with an immobilized enzyme composition of the invention.

The present invention relates to the field of poly-and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched -glucan. Further aspects of the invention are a branched -glucancomprising alternating (1.fwdarw.4) and (1.fwdarw.6) glucosidic linkages and having (1.fwdarw.4,6) branching points, a food composition, and the use of an -glucano-transferase enzyme for reducing the digestible carbohydrates of a starch containing food material.

The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

An isolated and/or purified -glucanotransferase from Exiguobacterium Acetylicum, recombinantly engineered variants thereof, active fragments thereof, synthetic nucleic acids encoding the -glucanotransferase and variants thereof, host cells comprising the synthetic nucleic acids, and compositions comprising the -glucanotransferase are provided. Methods of using the compositions include the manufacture of oligosaccharides.

Provided herein are double strand DNA molecules comprising inverted repeats, expression cassette and one or more restriction sites for nicking endonucleases, the methods of use thereof, and the methods of making therefor.