Han Dong-Joo, Lee Byung-Hoo, Yoo Sang-Ho
Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea.
Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam, 13120 Republic of Korea.
Food Sci Biotechnol. 2021 Mar 26;30(3):433-441. doi: 10.1007/s10068-021-00876-1. eCollection 2021 Mar.
Among the structural isomers of sucrose, turanose has been considered as one of good candidates as novel sweetener due to its mild taste, low calorie, and anti-cariogenicity. Here, various physicochemical properties of turanose, such as solubility, temperature and pH stabilities, viscosity, non-enzymatic browning reaction, and dynamic vapor sorption, were investigated by comparing them to those of other commercial sugars. Turanose did not significantly hydrolyze through the simulated digestion tract overall but in the artificial small intestinal environment specifically, turanose degraded by only 18% when sucrose was hydrolyzed by 36% after 4 h. In addition, physicochemical properties of turanose confirmed that it had a potential to replace sucrose due to similar or better product qualities as a food ingredient than other types of sugars with similar chemical structure. Thus, our study suggests that turanose can be applied as a functional sweetener or bulking agent in food processing.
在蔗糖的结构异构体中，松二糖因其味道温和、热量低和具有防龋性，被认为是新型甜味剂的良好候选者之一。在此，通过与其他商业糖类进行比较，研究了松二糖的各种物理化学性质，如溶解度、温度和pH稳定性、粘度、非酶褐变反应以及动态蒸汽吸附。松二糖在整个模拟消化道中没有显著水解，但在人工小肠环境中，尤其是在4小时后蔗糖水解36%时，松二糖仅降解了18%。此外，松二糖的物理化学性质证实，作为一种食品成分，它具有替代蔗糖的潜力，因为其产品质量与其他具有相似化学结构的糖类相似或更好。因此，我们的研究表明，松二糖可作为功能性甜味剂或填充剂应用于食品加工。
