| Autor: |
Nguyen, Thi, Cho, Jae-Young, Seo, Ye-Seul, Woo, Hye-Jin, Kim, Hwa-Kyoung, Kim, Ghahyun, Jhon, Deok-Young, Kim, Doman |
| Předmět: |
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| Zdroj: |
Biotechnology Letters; Mar2015, Vol. 37 Issue 3, p711-716, 6p |
| 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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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