| abstract |
A process for preparing neotrehalose comprising: (a) allowing saccharified α-amylase to act on a solution with glucose equivalent of 70 or lower) containing 1-80w/w% starch substance (based on dry weight) at pH 4-8 and under the temperature of 20 deg. C ~ 80 deg. C for 100 hours to form neotrehalose; (b) isolating and purifying neotrehalose from the above solution by yeast fermentation, membrane filtration, separation and precipitation, crystalization and column chromatography using acidic cationic exchange resin; and (c) recovering the neotrehalose formed and condensing it into syrup, and if necessary, crystalizing the syrup to form neotrehalose crystal. |