Department of Poultry Science, Auburn University, Auburn, AL 36849, USA.
J Food Sci. 2012 Jan;77(1):H36-9. doi: 10.1111/j.1750-3841.2011.02456.x. Epub 2011 Nov 10.
The monosaccharide tagatose has been shown to behave physiologically as a prebiotic. To provide its healthful prebiotic effect to consumers, tagatose must not break down during food processing and storage. The objective of this study was to evaluate the storage and thermal stabilities of tagatose in milk and lemonade. Tagatose (0.9% to 1.5%) was added to commercially available shelf stable milk and diet lemonade. Samples were stored at 20, 40, 61, and 81 °C. Tagatose loss was monitored chromatographically. Pseudo-first-order rate constants for tagatose degradation were determined along with the reaction's activation energy. No tagatose degradation was observed in lemonade at temperatures equal to or less than 61 °C. Degradation occurred faster in milk because of its higher pH in comparison to lemonade and its dairy proteins enabling the Maillard reaction. The activation energy for tagatose degradation in milk was 24.6 kcal/mol. Using this activation energy, it was estimated that less than 0.1% tagatose would be lost during pasteurization and less than 4% would be lost during storage at 25 °C for 6 mo. Although tagatose degradation occurs in beverages, the extent of its loss during pasteurization and storage would be very low. Tagatose can be formulated into beverages with minimal concern about its degradation and the subsequent loss of prebiotic activity.
Tagatose can be incorporated into beverages as a prebiotic to improve the healthful characteristics of the product without significant degradation.
已证明单糖塔格糖在生理上表现为一种益生元。为了向消费者提供其有益的益生元作用，塔格糖在食品加工和储存过程中不得分解。本研究的目的是评估塔格糖在牛奶和柠檬水中的储存和热稳定性。将 0.9%至 1.5%的塔格糖添加到市售的货架稳定牛奶和低糖柠檬水中。将样品储存在 20、40、61 和 81°C 下。通过色谱法监测塔格糖的损失。确定了塔格糖降解的假一级速率常数以及反应的活化能。在等于或低于 61°C 的温度下，柠檬水中未观察到塔格糖降解。由于其 pH 值比柠檬水高，并且牛奶蛋白使其美拉德反应得以进行，因此牛奶中的降解速度更快。牛奶中塔格糖降解的活化能为 24.6 千卡/摩尔。使用此活化能，估计在巴氏杀菌过程中损失的塔格糖不到 0.1%，在 25°C 下储存 6 个月损失的塔格糖不到 4%。尽管塔格糖在饮料中会降解，但在巴氏杀菌和储存过程中其损失的程度非常低。可以将塔格糖制成饮料，作为益生元添加到其中，以最小化其降解和随后的益生元活性损失的风险，从而改善产品的健康特性。
实际应用：塔格糖可以作为益生元掺入饮料中，以改善产品的健康特性，而不会发生显著降解。
