Production of a low calorie mandarin juice by enzymatic conversion of constituent sugars to oligosaccharides and prevention of insoluble glucan formation.
Biotechnol Lett
; 37(3): 711-6, 2015 Mar.
Article
en En
| MEDLINE
| ID: mdl-25381596
ABSTRACT
Over 99% of sucrose in mandarin juice (57.1 g/l in original juice to 428.4 g/l in concentrated juice) was enzymatically converted to glucooligosaccharides using 3 U dextransucrase/ml prepared from Leuconostoc mesenteroides at 28 °C. The oligosaccharide synthesis yields were 51 and 47% for the original and the concentrated mandarin juice, respectively. The degree of polymerization of oligosaccharides in the enzyme-modified juice was 2-7. Calories in the original and modified mandarin juice were 433 and 301 kcal/l (30.5% reduction). Compared with the original juice, the enzyme-modified juice showed 82% decrease of insoluble glucan formation by mutansucrase from Streptococcus mutans. A sensory evaluation of the juices revealed that the original and modified mandarin juices had sweetness values of 4.5 and 4.9 and the same values for overall acceptability.
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Oligosacáridos
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Sacarasa
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Sacarosa
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Bebidas
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Manipulación de Alimentos
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Glucosiltransferasas
Idioma:
En
Revista:
Biotechnol Lett
Año:
2015
Tipo del documento:
Article
País de afiliación:
Corea del Sur