防龋齿口香糖中糖醇类成分对CPPs延缓磷酸钙沉淀性能的影响

防龋齿口香糖常用糖醇类成分(木糖醇、山梨醇、甘露醇)及热加工条件等对酪蛋白磷酸肽(CPPs)延缓磷酸钙沉淀形成能力的影响进行研究。研究表明温度在100℃以下时,对CPPs延缓磷酸钙沉淀的能力没有太大的影响。当浓度在2%～14%范围内,甘露醇对CPPs延缓磷酸钙沉淀的能力有增强作用;山梨醇对CPPs延缓磷酸钙沉淀的能力有减弱作用;而木糖醇在浓度小于6%时对CPPs延缓磷酸钙沉淀的能力有增强作用,大于6%有减弱作用。

Effect of Ingredient of Polyols in Chewing Gum Prevention Caries on the Capability of CPPs Postponing Calcium Phosphate Depositing

In this paper, the effects of ingredient of polyols (xylitol, sorbitol, mannitol) in prevention chewing gum caries and heating conditions of the chewing gum processing on the capability of CPPs postponing calcium phosphate depositing were studied. The results of study showed that it is not effective on the capability of CPPs postponing calcium phosphate depositing when the temperature is lower than 100℃. When the CPPs concentration is within 2%～14%, the capability of CPPs postponing calcium phosphate depositing is enhanced along with the increase of mannitol concentration, and weekened along with the increase of sorbitol concentration, and also enhanced when concentration of xylitol is lower than 6% and also weekened when the concen- tration is higher than 6%.