一种新颖保健性甜味剂──低聚果糖

一种新颖保健性甜味剂──低聚果糖潘国熙１概述当前，食品工业正大力开发具有保健功能的食品，对新型保健性甜味剂的开发更是不遗余力。但是，目前市场销售的甜味剂，除蔗糖外，多数对人体健康无益，个别品种（如糖精）甚至有不良作用。近年来，科学界发现低聚糖类具有特...     

低聚果糖的开发与应用

综述了低聚果糖的理化特性、作用机理、种类、生产方法，同时介绍了低聚果糖在当前国内外的研究进展和发展趋势。     

低聚果糖的特性及其开发应用

低聚糖又称寡糖，是由2～10个单糖单位通过糖苷键连接而成，可以是直链的，亦可以是分枝状连接的糖。由于单糖种类较多，又加连接个数和连接位置不同，可以构成多种多样的低聚糖，是糖中一大类。这种结构和组成的多样性导致其甜度、粘度、水分活度、膨松性、吸湿性、生理功能诸方面的不同。因此开发一些性能优良的低聚糖是为满足当前日益增长的食品加工要求和人们对甜味剂的选择开辟了一条新途径。一、什么是低聚果糖在蔗糖（GF）分子的果糖（F）侧连结1～3个果糖称低聚果糖，即蔗果三糖（GF2），蔗果四糖（GF3）及蔗果五糖（GF4）之总…     

功能性饲料添加剂——低聚果糖

介绍了功能性饲料添加剂聚果糖的制备过程，生理学功能及其在饲料中的应用。     

低聚果糖研究进展

介绍国内外以蔗糖为基质用活菌体或酶,采用间歇式或连续式生产低聚果糖的方法,以及生产中采用酶母菌、葡萄糖氧化酶、葡萄糖异构酶、糖苷酶消除葡萄糖,提高低聚果糖产率的几种途径。     

低聚果糖生产工艺

低聚果糖是一种国内外公认的保健产品基料。以蔗糖为原料,通过一种专门的糖苷酶转化而成。目前,国内外生产这种糖苷酶所采用的技术和相应设备投入较大,耗能也较高。有鉴于此,无锡轻工大学的金其荣教授等采用我国酒厂的传统制曲方法——固体制曲,代替菌丝体生产低聚果糖。通过这种方法生产出来的低聚果糖纯度可达52～54％,最高达58％,已于1999年12月通过生产验收。     

低聚果糖制备的研究进展

对近年来国内外生产低聚果糖所用的酶和产酶菌种 ,酶、细胞和菌丝体的固定化技术 ,固定化载体及高纯度低聚果糖制备的研究进展进行了综述 .在此基础上指出 :在低聚果糖的制备过程中 ,主要应考虑降低生产低聚果糖时的葡萄糖生成量、寻找高酶活力菌株、研究简便的固定化方法、寻找更加适宜且廉价的固定化载体 .     

低聚果糖酸奶的研制

通过对低聚果糖糖浆（ＦＯＳ）杀菌方式和酸奶菌株及发酵剂配比的选择，生产风味良好的ＦＯＳ酸奶。     

益生原混合甜味剂 符合均衡饮食之道

<正> 混合甜味剂的应用日趋普及,含有混合甜味剂的食品和饮料在市场上也到处可见。混合甜味剂能有效地遮盖产品的后味,使食品更加味美可口。此外,其功能特性比大多数单一甜味剂更接近于蔗糖,不但能增加甜味强度,而且符合成本效益。在众多混合甜味剂中,又以天冬甜素和乙酰磺胺酸钾混合甜味剂的应用较为普     

新型甜味剂三氯蔗糖的研究

研究了三步法合成三氯蔗糖的新工艺,确定了各步最佳反应条件:蔗糖-6-乙酯回流温度93℃和反应时间7h;向反应体系中加入甲苯作为共溶剂,使DMF使用量下降了三分之二,降低了生产成本;采用氯化亚砜与DMF生成的Vilsimier试剂进行氯化,三氯氧磷与蔗糖-6-乙酯在1∶10时,氯化效果最好,反应具有操作简单,反应时间短,避免使用吡啶和剧毒的光气。探索了氯化后不经三氯蔗糖单酯结晶提纯,直接制备三氯蔗糖的新方法,通过大孔树脂柱,得到了纯度大于95%的产品,终产率高于37%。     

Neotame--一种新型甜味剂

Neotame(NTM)为一种新型的、非营养型、高甜度甜味剂以及风味增强剂,因其特性优良,所以应用前景广阔,对其特性、生产方法以及在食品生产中的应用潜力进行了综述。     

纽甜(Neotame)--一种新型强力甜味剂

纽甜是一种新型的强力甜味剂,它是阿斯巴甜的衍生物,甜味比蔗糖甜7000~13000倍,比阿斯巴甜甜30~60倍。其能量值几乎为0且甜味纯正,清新且没有不愉快的风味。纽甜不仅可以广泛用于食品和饮料中,而且可以单独食用或与其它强力甜味剂或多糖混合使用。它在干燥或中性的条件下都十分稳定,尤其在含水的食品体系中要相对稳定。     

Significance of structuring/prebiotic blends on bread dough thermo-mechanical profile

The present research was undertaken to explore the significance of structuring/prebiotic blends on bread dough rheological performance during mixing, fermentation, resting, cooking and cooling stages of breadmaking simulation. Carboxymethylcellulose and locust bean gum, and prebiotic oligosaccharides were used to replace wheat flour at 10% substitution level. The impact of fibre replacement on bread dough linear and nonlinear rheological/functional performances was investigated by mechanical and thermo-mechanical approaches. Dietary fibre effect on dough microstructure was also studied. Significant variation among samples in terms of dough strength as a consequence of the different structuring agents used was found. Neither inuline nor gluco-oligosaccharides were able to modify the general trends marked for carboxymethylcellulose and/or locust bean gum. Reported data suggested the feasibility of locust bean and carboxymethylcellulose, as thickening and structuring agents for baking industry. The microstructure of control bread dough with no added fibres differs greatly from that of structuring/prebiotic supplemented samples.     

新型甜味剂D-塔格糖在搅拌型酸奶中的应用

研究了新型甜味剂D-塔格糖在搅拌型酸奶中的应用。通过质构分析和喜好排序法,确定了D-塔格糖在搅拌型酸奶中的最佳使用量,同时研究了D-塔格糖在酸奶货架期内的含量变化。实验结果表明,添加3%的D-塔格糖和3%的蔗糖的酸奶比只添加6%蔗糖的酸奶稠度、黏度都有所增加,口感更为醇厚,更受消费者喜好。D-塔格糖在酸奶货架期内含量有所增加,有利于产品功能性。     

Optimising acceptability of new prebiotic low-fat milk beverages

The purpose of this work was to optimise the acceptability of two low-fat milk beverages with different types of inulin (CLR and TEX!) using Response Surface Methodology. Sixteen formulations of beverage with each inulin type were prepared, varying inulin concentration (3–8%), and sucrose concentration (0–8%). A group of 50 consumers evaluated the acceptability of the samples and tested the appropriateness of some sensory attributes intensity (colour, vanilla flavour, sweetness and thickness) using just about right scales. Response surface plots showed that formulations containing 5–8% CLR and 4–6.5% sucrose and formulations containing 4–6.5% for both TEX! inulin and sucrose were located in the optimum region. The sweetness and the thickness were the attributes that most affected the acceptability of the samples. The two low-fat samples (one for each inulin type) selected as the optimum showed no differences in acceptability (α = 0.05) between them neither when compared with a full fat control sample.     

羧甲基化木聚糖的益生元作用研究

为探究羧甲基化木聚糖作为益生元的潜能,采用NaOH-氯乙酸反应体系对木聚糖进行羧甲基化修饰,红外光谱进行结构表征,模拟人体消化环境探究其抗消化性,并利用嗜热链球菌、德氏乳杆菌保加利亚亚种、植物乳杆菌和短乳杆菌几种益生菌对其益生元作用进行研究。结果表明,羧甲基化木聚糖在1609、1405、1320 cm^-1左右有特征吸收峰,表明羧甲基化修饰成功,且取代度为0.68;在模拟唾液、胃液和小肠液的消化实验中,羧甲基化木聚糖的水解度分别低于9%、5%和6%,表明其能抵抗人体消化道消化;羧甲基化木聚糖对4种供试菌的生长均有促进作用,且随着其浓度的增加而增大;羧甲基化木聚糖对益生菌生长繁殖的最适质量浓度为30 g/L,在24~36 h能达到生长最大量。以上结果表明羧甲基化木聚糖是一种潜在的益生元。     

Colloidal approach to prepare colour blends from colourants with different solubility profiles

Food colouring plays a vital and a determining role in the processing and the manufacturing of food products because the appearance of products is critical for attracting consumers and influencing their food choices. However, factors such as legislative restrictions, limited number of approved colourants and the processing, formulation and stability issues of the natural colourants severely limits the application of food colouring in actual product formats. Hence, finding alternatives to the currently utilised formulation practises, represents an important area of research. Here, we report a simple colloidal approach to prepare colour blends by co-incorporating colourants with contrasting aqueous solubility profiles in composite colloidal particles. Curcumin and indigocarmine were selected as water insoluble and water soluble food-grade colourants respectively and incorporated in the colloidal particles prepared from food protein-zein. Composite particles obtained by loading of curcumin and indigocarmine (at different ratios) had mean particle size ranging from 76 to 300 nm. The spherical shape of the colloidal particles was confirmed using transmission electron microscopy and the colloidal dispersions were further characterised using UV–Vis and fluorescence spectroscopy. The incorporation of colourants in colloidal particles led to the generation of different shade of colour in yellow–green–blue range. The encapsulation also led to the stabilization of individual pigments against photodegradation. Such composite colloidal particles could potentially serve as an approach for developing tuneable colouring system for food and nutraceutical applications.     

A new approach for the purification and characterisation of PA49.5, the main prebiotic of Lactococcus lactis subsp. cremoris

The main autolysin PA49.5, an enzyme that hydrolyzes or destroys the components of a biological endogenous cell or a tissue, was purified 3045 times from the homogenate of a whole cell extract of Lactococcus lactis subsp. cremoris ATCC 9596 (Mc5), with a recovery yield of 52%. The purification of the protein was carried out through a micro-purification technique using SDS-BigCHAP polyacrylamide gel electrophoresis and concentrated with a Microcon-10 filtration system. SDS-polyacrylamide gel electrophoresis of the purified enzyme confirmed the presence of only one band having a molecular weight of 49.5 kDa. In view of its insolubility, PA49.5 contained in the cell extract precipitate was solubilized in the presence of 0.1% (w/v) of BigCHAP, a non-ionic detergent. Higher concentrations of this detergent completely inhibited the activity of solubilized PA49.5 or prevented its solubilization. The optimal pH and temperature for PA49.5 enzymatic activity are 7.5 and 45 degrees C respectively. In addition 0.1% or less of PA49.5 significantly increased Mc5 lysis. We observed 55% more lysis with 0.25 mug of purified PA49.5 compared to the control. Gas chromatography analysis of the components of the crude cell extract, of the precipitate and of the supernatant indicates the presence of at least 6 fatty acids. The long-chained fatty acids (e.g. C18:0 and C18:3) detected represent 81.65% of the precipitate from which PA49.5 was purified. Of these two acids, the C18:0 (stearic acid) alone represents 47.40% of the precipitate. Mc5 releases proteins at the beginning (major peak) and at the end (moderate peak) of the exponential stage of growth. Analysis by denaturing polyacrylamide gel electrophoresis with Mc5 cell walls incorporated as the autolysin's substrate identified a band corresponding to PA49.5 in the second peak of protein secretion.