| Autor: |
Nguyen TT; The Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-Gun, Gangwon-do, 232-916, South Korea., Cho JY, Seo YS, Woo HJ, Kim HK, Kim GJ, Jhon DY, Kim D |
| Jazyk: |
angličtina |
| Zdroj: |
Biotechnology letters [Biotechnol Lett] 2015 Mar; Vol. 37 (3), pp. 711-6. Date of Electronic Publication: 2014 Nov 09. |
| DOI: |
10.1007/s10529-014-1723-y |
| Abstrakt: |
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. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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