61A-16 |
Physicochemical, sensory and non-cariogenicity properties of maltosyl-erythritol |
E. Jeon1, I. H. JUNG1, E. S. Seo2, D. Kim2, K. H. Park1, and T. W. Moon1. (1) Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University, Suwon 441-744, KOREA, South Korea, (2) Department of Materials and Biochemical Engineering, Chonnam National university, Gwangju 500-757, KOREA, South Korea
Sucrose
is widely used as sweetener, but its excessive intake leads to obesity,
diabetes and tooth-decay. To resolve these problems, various sugar replacements
have been developed. Recently, the enzymatic transglycosylation reaction has
been investigated to improve the sensory, physicochemical or physiological
properties of the existing sugars. Maltogenic amylase from Bacillus
stearothermophilus (BSMA) catalyzes the transglycosylation reaction in the
presence of suitable glycosyl acceptors. The reaction has been used for
enzymatic syntheses of glycosides such as maltooligosyl sucrose and glucosyl
ascorbic acid. It is known that transglycosylation often results in new
properties of the glycosylated compound. In
this study, maltosyl(G2)-erythritol was prepared, and some of the
physicochemical, sensory and physiological
properties were investigated. G2-erythritol
was prepared by transglycosylation reaction between maltotriose and erythritol using
BSMA. It was identified by using thin layer chromatography and purified with
gel permeation chromatography. The
viscosity and stability of G2-erythritol were similar to test of erythritol,
showing no significant effect of temperature, concentration and pH. In the
colorability test, at pH 4 heating up to 120OC caused little browning
of G2-erythritol. However, at pH 7 browning of G2-erythritol increased with
increasing heating temperature over 100OC. Dental caries suppression
effect of G2-erythritol was determined as compared with sucrose and erythritol.
G2-erythritol was not utilized either as a substrate for the lactic acid
production or for water-insoluble glucan synthesis by Streptococcus sobrinus
NRRL 14555. Sensory evaluation with magnitude estimation showed that
relative sweetness of G2-erythritol was about 40% of sucrose. Its sweetness
attributes determined by quantitative descriptive analysis indicated that
negative properties, such as bitterness and astringency, were reduced as
compared with erythritol. These results suggest that G2-erythritol can improve sweetness characteristics of erythritol and be used as a new non-cariogenic sweetener.
Session 61A, Carbohydrate
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