Non-reducing saccharide and its production and use

A process for producing a non-reducing saccharide having a trehalose structure or a saccharide composition containing the same, wherein said non-reducing saccharide has at least one molecule of glucose attached to each of the glucose molecules making up the trehalose structure, said process comprising:

• subjecting a solution of liquified starch to a non-reducing saccharide-forming enzyme, a starch-debranching enzyme, and cyclomaltodextrin glucanotransferase or to a non-reducing saccharide-forming enzyme, a trehalose-releasing enzyme and a starch-debranching enzyme, and cyclomaltodextrin glucanotransferase to form such non-reducing saccharide;
• and
• collecting the non-reducing saccharide or a saccharide composition containing the non-reducing saccharide.

In a method for producing a non-reducing saccharide having a trehalose structure wherein at least one molecule of glucose is attached to each of the glucose molecules making up the trehalose structure, wherein a solution of liquified starch is subjected either to a non-reducing saccharide-forming enzyme or to a non-reducing saccharide-forming enzyme and a trehalose-releasing enzyme, the improvement comprising elevating the yield of such non-reducing saccharide, comprising allowing a starch-debranching enzyme and cyclomaltodextrin glucanotransferase and either or both of the non-reducing saccharide enzyme and the trehalose-releasing enzyme to act on said solution.

A process for producing a food comprising:

• subjecting a solution of liquified starch to a non-reducing saccharide-forming enzyme, a starch-debranching enzyme, and cyclomaltodextrin glucanotransferase, or to a non-reducing saccharide-forming enzyme, a trehalose-releasing enzyme, a starch-debranching enzyme and cyclomaltodextrin glucanotransferase to form a non-reducing saccharide having a trehalose structure wherein at least one molecule of glucose is attached to each of the glucose molecules making up the trehalose structure;
• collecting the non-reducing saccharide or a saccharide composition containing the non-reducing saccharide, and
• incorporating the non-reducing saccharide or the saccharide composition into a food material.

A process for producing a cosmetic comprising:

• subjecting a solution of liquified starch to a non-reducing saccharide-forming enzyme, a starch-debranching enzyme, and cyclomaltodextrin glucanotransferase, or to a non-reducing saccharide-forming enzyme, a trehalose-releasing enzyme, a starch-debranching enzyme and cyclomaltodextrin glucanotransferase to form a non-reducing saccharide having a trehalose structure wherein at least one molecule of glucose is attached to each of the glucose molecules making up the trehalose structure;
• collecting the non-reducing saccharide or a saccharide composition containing the non-reducing saccharide, and
• incorporating the non-reducing saccharide or a saccharide composition containing the non-reducing saccharide into a cosmetically acceptable material.

A process for producing a pharmaceutical composition comprising:

• subjecting a solution of liquified starch to a non-reducing saccharide-forming enzyme, a starch-debranching enzyme, and cyclomaltodextrin glucanotransferase, or to a non-reducing saccharide-forming enzyme, a trehalose-releasing enzyme, a starch-debranching enzyme and cyclomaltodextrin glucanotransferase to form a non-reducing saccharide having a trehalose structure wherein at least one molecule of glucose is attached to each of the glucose molecules making up the trehalose structure;
• collecting the non-reducing saccharide or a saccharide composition containing the non-reducing saccharide, and
• incorporating the non-reducing saccharide or a saccharide composition containing the non-reducing saccharide into a pharmaceutically acceptable material.