Kawai Kiyoshi, Uneyama Iyo, Ratanasumawong Savitree, Hagura Yoshio, Fukami Ken
1 Graduate School of Integrated Sciences of Life, Hiroshima University.
2 Faculty of Applied Biological Science, Hiroshima University.
J Appl Glycosci (1999). 2019 Aug 20;66(3):89-96. doi: 10.5458/jag.jag.JAG-2019_0005. eCollection 2019.
Glass transition temperature ( ) is an important parameter for the physical quality control of hard candies. In order to understand the applicability of calcium maltobionate to hard candy, effect of calcium maltobionate addition on the of model and hand-made hard candies was investigated. Freeze-dried calcium maltobionate-sugar (sucrose containing a small amount of glucose-fructose mixture) and calcium maltobionate-reduced isomaltulose mixtures were prepared as model candies, and their anhydrous was evaluated using a differential scanning calorimetry. The anhydrous increased linearly with the molar fraction of calcium maltobionate. From these results, it was expected that calcium maltobionate can improve the physical stability of normal and sugarless candies. For comparison, various commercial candies were employed, and their was evaluated using a thermal rheological analysis. The values were in the range of 28-49 °C. The values were higher than 25 °C, which is significant with respect to the physical stability of the candies. Calcium maltobionate-sugar and calcium maltobionate-reduced isomaltulose candies were prepared as hand-made candies. The calcium maltobionate-reduced isomaltulose candies had higher than the calcium maltobionate-sugar candies at each calcium maltobionate content, although reduced isomaltulose has a lower than sugar. At a high calcium maltobionate content, calcium maltobionate-reduced isomaltulose candy had an equivalent to the commercial sugarless candies, and thus practically acceptable stability was expected. In the case of calcium maltobionate-sugar candies, there was a possibility that the hydrolysis of sugar reduced their . Vacuum-concentration will be useful to improve the of the candies.
玻璃化转变温度（ ）是硬糖物理质量控制的一个重要参数。为了了解麦芽酮酸钙在硬糖中的适用性，研究了添加麦芽酮酸钙对模型硬糖和手工制作硬糖的玻璃化转变温度的影响。制备了冻干的麦芽酮酸钙 - 糖（含有少量葡萄糖 - 果糖混合物的蔗糖）和麦芽酮酸钙 - 异麦芽酮糖醇混合物作为模型糖果，并使用差示扫描量热法评估其无水玻璃化转变温度。无水玻璃化转变温度随麦芽酮酸钙的摩尔分数呈线性增加。从这些结果可以预期，麦芽酮酸钙可以提高普通糖果和无糖糖果的物理稳定性。为了进行比较，使用了各种市售糖果，并使用热流变分析评估其玻璃化转变温度。玻璃化转变温度值在28 - 49℃范围内。这些玻璃化转变温度值高于25℃，这对于糖果的物理稳定性而言是显著的。制备了麦芽酮酸钙 - 糖和麦芽酮酸钙 - 异麦芽酮糖醇手工制作糖果。在每个麦芽酮酸钙含量下，麦芽酮酸钙 - 异麦芽酮糖醇糖果的玻璃化转变温度都高于麦芽酮酸钙 - 糖糖果，尽管异麦芽酮糖醇的玻璃化转变温度低于糖。在高麦芽酮酸钙含量下，麦芽酮酸钙 - 异麦芽酮糖醇糖果的玻璃化转变温度与市售无糖糖果相当，因此预期具有实际可接受的稳定性。对于麦芽酮酸钙 - 糖糖果，糖的水解有可能降低其玻璃化转变温度。真空浓缩将有助于提高糖果的玻璃化转变温度。
