KR101136108B1 - Method for producing functional glucooligosaccharides from pear juice - Google Patents

Abstract

The present invention is a method for producing a functional glucoglucose from pear juice comprising 30-60% of pear juice, glucansucrase enzyme and 0.1-0.3 M of sugar, and reacting at 26-30 ° C. for 18 hours or more. The present invention relates to a functional gluco oligosaccharide prepared by the method and a functional food containing the functional gluco oligosaccharide.

Pear juice, glucan sucrase enzyme, sugar, gluco oligosaccharide, functional food, sugar transfer enzyme

Description

Method for producing functional glucoigosaccharides from pear juice

The present invention relates to a method for producing functional gluco oligosaccharides from pear juice, and more specifically, to mix pear juice 30-60%, glucan sucralase enzyme and 0.1-0.3 M of sugar, and to react at 26-30 ° C. for 18 hours or more. The present invention relates to a method for producing a functional gluco oligosaccharide from a pear juice, comprising a functional gluco oligosaccharide prepared by the method and a functional food containing the functional gluco oligosaccharide.

Oligosaccharides are carbohydrates in which two to eight monosaccharides such as glucose and fructose are combined and are water-soluble substances that are sweet and widely distributed in plants in small amounts. Oligosaccharides are produced, such as lactose, galactose, and glucose (isomalto). The intensity of sweetness is soy oligosaccharide (0.7), isomaltooligosaccharide (0.5), galactooligosaccharide (0.4), and fructooligosaccharide (0.3).

Transglycosidase, an enzyme that makes gluco-oligosaccharides, produces isomaltooligosaccharides based on maltose, and refers to glucosylsaccharides containing α-1,6-glucosidic linkage, and isomaltose, panose, and isomaltote Rios et al. (Ahn Jang et al. 1996, Korean J. Food Sci. Technol. 28: 273-278; Seo et al., 2004. Biotechnol. Bioproc. Eng. 9: 339-344). Glucansucrase, a type of starch-producing enzyme, is a glucosylsaccharide with sugar as a substrate and mainly with glucose of α-1,3 and α-1,6-glucosidic linkage. Panos, isomaltose and isomaltanopanose , Isomaltriotriose, isomaltotetriose, isomaltantopantose and the like (Yoo et al, 2004, Food Sci. Biotechnol. 13: 240-243). These isomalto oligosaccharides are non-fermentable sugars that are not fermented by yeast and are present in sake, oyster, and soy sauce.

Pear is 85-88% of water, sugar is 10-13%, protein is about 0.3%, and its dietary fiber is high. Pears have the highest sugar content, and fructose, glucose, and sorbitol make up the rest. In particular, sorbitol as a sugar alcohol has been in the spotlight as an alternative sweetener for diabetics containing 15-25 mg per gram.

Gluco-oligosaccharides, such as isomaltooligosaccharides, have several physiologically effective properties: they promote intestinal action by proliferating intestinal bifidobacteria (Hidaka et al, 1986, Bifidobacteria microflora. 5: 37-40; Djouzi et al., 1995, J. Appl. Bacteriol. 79: 117-127), inhibiting proliferation of harmful bacteria by lowering intestinal pH (Hoover, 1993. Food Technol. 47: 120-124). When administered to rabbits, it was reported that the number of T lymphocytes and B lymphocytes, which play a central role in the biological immune system, increased the number of bifidus and lactic acid bacteria in the intestine, and reduced the harmful bacterium Clostridium. In addition, it has been reported to be effective in the prevention of tooth decay due to the synthesis of water-insoluble glucan and strongly inhibiting adhesion of glucan to the tooth surface (Lee Hyun-woo, 1994, Food Technology, 7: 49-57).

Gluco-oligosaccharide has the advantage that physical properties and texture are not significantly different from dietary fiber, which is very different from dietary fiber with similar function and added to food, and it has lower sweetness, non-fermentability, moisturizing property, and moisture absorption than sugar. It is mainly used in beverages, sweets, caramels, chocolate, cookies, bread, ice cream, 쨈, jelly, yogurt, cake, and health food because it has properties such as permeability, cooling, discoloration prevention, reinforcing taste, and water activity lowering action.

Korean Patent Registration No. 0479752 discloses a method for preparing barley-derived oligosaccharides, and Korean Patent Registration No. 0385914 discloses a functional beverage containing ginseng dietary fiber and ginseng oligosaccharides and a method for preparing the same. Is different from gluco-oligosaccharide.

The present invention has been made in accordance with the above requirements, the present invention converts 75-89% of the sugar in pear juice to oligosaccharides using glucan sucrase enzyme using the sugar contained in the pear juice, The present invention was completed by developing a functional product using the antidiabetic enhancement effect and the intestinal health promoting effect.

In order to solve the above problems, the present invention provides a method for producing a functional gluco oligosaccharide from pear juice, comprising mixing pear juice, glucan sukrase enzyme and sugar and reacting at 26 to 30 ° C. for 18 hours or more.

The present invention also provides a functional glucooligosaccharide prepared by the above method.

The present invention also provides a functional food containing the functional glucooligosaccharide.

According to the present invention, 75-89% of the pear juice can be converted from the pear juice into functional glucopolysaccharides having anti-diabetic and intestinal health effects by using the glucan sucrase enzyme. It is possible to apply to the development of food.

In order to achieve the object of the present invention, the present invention is a functional glucoglucose from pear juice comprising 30-60% of pear juice, glucan sucrase enzyme and 0.1-0.3M of sugar and reacting at 26-30 ° C. for 18 hours or more. Provided are methods for preparing oligosaccharides.

The method of the present invention can convert 75 to 89% of the pear juice to gluco-oligosaccharides, wherein the gluco-oligosaccharides have anti-diabetic and intestinal health-promoting effects.

The glucan sucrase enzyme used in the method of the present invention is preferably added 10% or more, more preferably 10-30%. In addition, the glucan sucrase enzyme is preferably derived from Leuconostoc mesenteroides and is 2 units / ml.

The sugar used in the method of the present invention mixes 0.3 M or less, preferably 0.1-0.3 M. The reaction conditions are mixed with pear juice, glucan sucrase and sugar, and reacted for at least 18 hours at 26 ~ 30 ℃, preferably at 18 ℃ for 24 hours.

The pear juice used in the method of the present invention can be prepared by a conventional method of making pear juice using pears.

The present invention is most preferably mixed with 30 ~ 60% of pear juice, glucan sucrase enzyme and 0.1 ~ 0.3M of sugar, and reacted at 26 ~ 30 ℃ for 18 to 24 hours to 75 ~ 89% of pear juice to gluco-oligosaccharide Provided are a method for producing a functional glucooligosaccharide having antidiabetic and intestinal health promoting effects from pear juice comprising the conversion.

The present invention also provides a functional glucooligosaccharide prepared by the method of the present invention. Functional gluco oligosaccharides prepared by the above method have anti-diabetic and intestinal health-promoting effects and thus can be very useful for food.

The present invention also provides a functional food containing the functional glucooligosaccharide of the present invention. The functional food may be, for example, beverages, sweets, caramel, chocolate, cookies, bread, ice cream, bread, jelly, yogurt, cake, and the like, but is not limited thereto.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Materials and methods

end. Experimental material

Reagents such as pear, Folin-Denis Griess reagent, aluminum nitrate, ferrous tartarte, DPPH (1,1-diphenyl-2-picrylhydrazyl), α-glucosidase, maltose, etc. TLC silica gel 60 F254 plates were purchased from Merck.

I. Oligosaccharide Preparation and Component Analysis

Gluco-oligosaccharides were compared with post-production functionality using glucans sucrase based on sugar in pear juice and transglycosidase enzyme based on maltose.

1) Oligosaccharide Preparation Conditions

A. Glucan sucrose ( L. mesenteroides )

In order to produce oligosaccharides using glucan sucrase enzyme, 1 ~ 50% of enzyme was added and 10 ~ 60% of pear juice was added as substrate, and then 0.1-0.5M was added in addition to sugar in pear juice. Reaction conditions were 1 hour-48 hours at 28 degreeC-60 degreeC, and the optimal production conditions were established.

B) transglycosidase L. Amano ( A. niger )

To produce oligosaccharides using transglycosidase enzymes, enzymes were added up to 0.1-1%, substrates were added up to 10-50% with maltose, and pear juices were added up to 10-60%. Reaction conditions were 1 hour-48 hours at 28 degreeC-60 degreeC, and the optimal production conditions were established.

2) Oligosaccharide Structure Analysis-Two dimentional TLC

The oligosaccharide product was deposited on a preparartive silica gel plate and then developed twice with primary solvent 85: 20: 50: 50 (v / v / v / v) acetonitrile / ethylacetate / 1-propanol / water and the tip was cut to give sulfuric acid development. And then compared with the non-colored part. The spots of each part were recovered, soaked in water, and centrifuged to obtain each component by lyophilization. Each component was analyzed using Two-Dimentional TLC. Each component was first dropped onto a TLC plate and then developed twice with primary solvent 85: 20: 50: 50 (v / v / v / v) acetonitrile / ethylacetate / 1-propanol / water, again at 90 degrees. After rotation, the mixture was developed twice with 20:50:15 (v / v / v) nitromethane / 1-propanol / water as a secondary solvent, and the components were analyzed by comparing them with standard IMn (Isomaltoseries) and Mn (Maltose series). In addition, mass was confirmed through LC / MS / MS.

All. Functional investigation of oligosaccharides

1) Electron donating ability

Antioxidant efficacy was measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH) to determine the radical scavenging effect. Sample solution diluted by concentration to 100 μM DPPH ethanol solution was added to a 96-well plate and reacted at 37 ° C. for 30 minutes, and then absorbance was measured at 515 nm using VERSAmax and a microplate reader (Molecular Devices, USA). Antioxidant efficacy was expressed by the radical scavenging ability (IC ₅₀ ) of the sample when the absorbance was reduced by 50%, and the data were obtained by three repeated experiments.

2) Measurement of nitrite sacvenging ability

Nitrite scavenging ability was measured by Marcocco et al. 0.5 mL of 0.01 M phosphate buffer (pH 7.4) and 0.5 mL of sample solution were added to 2 mL of 10 mM sodium nitroprusside aqueous solution, and the mixture was reacted at 25 ° C. for 100 minutes. 1 mL of this reaction solution was taken, mixed with 1 mL of sulfanilic acid (0.33% in 20% acetic acid), and left for 5 minutes. 1 mL of a 0.1% (w / v) naphthylethylene-diamine dihydrochloride solution in 20% acetic acid was added thereto, and the absorbance was measured at 540 nm after standing for 30 minutes.

3) antidiabetic effect

Glycolytic enzyme α-glucosidase ( Aspergillus niger ) (0.9 U / mL) in 100 mM phosphate buffer (pH 7.0), 2 g / L bovine serum albumin, 0.2 g / L NaN ₃ , 5 mM p-nitrophenyl-α-D-glucopyranoside solution It was. Oligosaccharides were added at concentrations of 0, 1, 5, 10, 50 and 100 ug / mL to calculate the IC ₅₀ (sample concentration required for 50% enzyme inhibition) value of enzyme inhibition. As a positive control, 0.5 mg / mL of acarbose, a diabetes drug, was used. Each sample was measured three times to obtain the mean and standard deviation.

4) Intestinal health promotion effect

Bifidobacterius bifidum -KCCN12096, Bifidobacterium , a beneficial bacterium, was investigated to investigate the intestinal health-promoting effects of oligosaccharides. adolescentis -KCCM11206) and the harmful bacterium Salmonella The growth rate of typhimurium -KCCM11806) was measured by adding glucose (1%) and oligosaccharides (1%) as carbon sources and comparing the growth rates in the exponential growth phase.

la. Production of oligosaccharide-containing functional products

The flour used in this study was manufactured from Cheil Jedang, butter, baking powder, skim milk powder and shortening from East-West food, sugar from Samyang, and gelatin from Sammi. Oligosaccharides prepared in the present invention is 30% pear juice, sugar 0.3M, 0.1% of enzyme glucan sucrase (from L. mesenteroides) and obtained by reacting at pH 5.2 for 24 hours at 28 ℃ 5 times concentrated ( 64brix).

1) Pound Cake

A general recipe for pound cakes was modified to add the sugar amount adjusted to oligosaccharides. First, 200g flour, 120g butter, 2g salt, 40g shortening, 3 eggs (160g), baking powder 4g, skim milk powder 4g, sugar (or oligosaccharides) 160g, rolled into oil paper in a rectangular shape for 3 hours at -20 ℃ Frozen. The dough was taken out at 0.8 cm intervals and then baked twice in a 200 ° C. oven for 20 minutes. The additional moisture content of oligosaccharides was normalized between treatments by adjusting 40 g of water to be added. The added oligosaccharide content was 0% (+ 160g sugar), 3% (+ 149g sugar), 5% (+ 141g sugar), 7% (+ 135g sugar), and so on.

2) frozen cookies

The general recipe for cookies was modified to add the sugar amount adjusted to oligosaccharides. First, 200 g of flour, 113 g of butter, 2 g of salt, 1 egg, 2 g of baking powder, and 63 g of sugar (or oligosaccharide) were mixed, rolled into oil paper in a long square shape, and frozen at −20 ° C. for 3 hours. The dough was taken out at 0.8 cm intervals and then baked twice in a 180 ° C. oven for 20 minutes. Here, the additional moisture content of oligosaccharides was normalized between treatments by reducing egg white volume. The added oligosaccharide content is 0% (+ 63g sugar), 3% (+ 52g sugar), 5% (+ 44g sugar), 7% (+ 38g sugar) and so on.

3) Orange Jelly

Add 90 mL of gelatin, 3.5 g of gelatin, and orange juice to 90 mL of water, heat it for 10 minutes, and then cool at room temperature.Oligose sugar (28brix) and sugar made from 0% (sugar 14%) and 12% (sugar 7%) ), 24% (sugar 0%) (v / v) was added, respectively, put in a constant container and cooled to -70 ℃ for 30 minutes to prepare an oligosaccharide jelly.

4) Drinks (Siho Macmun-dong)

Oligosaccharide-containing beverages are traditionally known for its rejuvenation and tonic effects. Siho-Macmun-dong beverages are made by adding Siho (30g) and Mcmun-dong (50g) to 1.8L of water and boiling at 100 ° C for 1 hour. Or by adding sugar. Schizandra chinensis (30g) had to be removed 20 minutes before taking out. Oligosaccharides added to the beverage were added with 0% (sugar 14%), 12% (sugar 7%), and 24% (sugar 0%), respectively.

hemp. Investigation of Physicochemical Properties and Preference of Oligosaccharide-Containing Products

1) physical properties

The physical properties of oligosaccharide-containing cakes, cookies, and jelly were obtained by cutting samples to the same size (2.5x2.5 cm) and using a Rheometer (COMPAC-100, Sun scientific Co. LTD. Japan) for hardness, adhesiveness, and chewiness. Chewiness, cohesiveness, springiness, and resilience were measured. The condition of the rheometer is Distance 2mm (cake, cookie) or 20mm (jelly), Test speed 2mm / sec (cake, cookie) or 5mm / sec (jelly) and the probe used is cake, cookie is 1 mm number 4 needle type Jelly was used as a 5mm cyclidrical plunger.

2) Physicochemical Properties

The physicochemical properties of cakes and cookies were examined by weight, volume, water content and color, and the physicochemical properties of jelly and beverages by sugar, acidity, pH, and color. The sugar (brix) was measured by using a refractometer (Atago hand refractometer, Japan), the pH was measured by a pH meter and the titratable acidity (%) was converted to citric acid by neutralization titration with 0.1N NaOH. The chromaticity of the sample was measured using L (lightness), a (redness), and b (yellowness) using a color difference meter (color 555, color Technol System co. Japan). The weight was measured by a balance and the volume was measured by putting a tank in a measuring cylinder to obtain a difference from the sample. The moisture content was measured by evaporating a 5 g sample at 100 ° C. for 15 minutes.

3) sign level survey

The sensory evaluation items were subjective evaluations on color, taste, aroma, touch, finish, and overall taste.The 9-point scale was used to evaluate using grades classified from 1 to 9. It is bad, and the closer to 9, the better. Panelists selected and conducted 10 repetitively trained individuals.

4) Statistical Processing

Physical and physicochemical properties except palatability were analyzed by three replicates. Significant differences between samples were tested by Duncan's Duncan's multiple test for the mean value at a = 0.05. Favorability surveys were statistically analyzed by analysis of variance and Duncan's multirange test. All statistics were taken using the SAS program.

Example  1. Functionality Glucooligosaccharide  Generation optimization

1) Glucan sucrose ( L. mesenteroides )

More than 10% of glucan sucrase enzyme, up to 30-60% of pear juice, less than 0.3M of additional sugar, reaction conditions must be at least 18 hours at 28 ℃ to produce more than 50% of oligosaccharides. It has a pH of 5.2 to 5.5 and does not need to be calibrated separately.

2) transglycosidase L. Amano ( A. niger )

Transglycosidase enzyme should be added less than 0.5%, the substrate was maltose more than 25%, pear juice was added 30 ~ 60%, but the addition did not affect the oligosaccharide production. Reaction conditions were optimally produced at reactions of from 1 hour to 3 hours at 50 ° C.

As a result of the reaction, the transglycosidase L Amano enzyme was rapidly reacted to produce a lot of oligosaccharides within 1 to 2 hours, but as time passed, all of them showed a tendency to re-decompose and return to glucose, and the glucan sucrase enzyme was slow to react for 12 hours. After this, oligosaccharides were formed, and more than 10 glucan polymers were formed rather than oligosaccharides. However, the oligosaccharides produced by the enzyme remained oligosaccharides without returning to glucose stably in time.

It can be seen that the transglycosidase L Amano enzyme efficiently produces oligosaccharides, but over time it returns to monosaccharides, especially after 6 hours. Conversely, oligosaccharides produced by glucans sucrase produced greater amounts after 12 to 24 hours. The transglycosidase L Amano enzyme converted 75% of maltose to oligosaccharides, and the glucans sucrase enzyme converted 86.5% of sugar in pear juice to oligosaccharides.

Example  2. Oligosaccharide Structure Analysis

Figure 3 after the oligosaccharides were generated using transglycosidase and pear juice was analyzed by primary TLC (right) and Two-Dimentional TLC (left) for component analysis. Developed twice with primary solvent and developed twice with 85: 20: 50: 50 (v / v / v / v) acetonitrile / ethylacetate / 1-propanol / water secondary solvent 20:50:15 ( v / v / v) After nitromethane / 1-propanol / water, each tip was cut and analyzed for comparison with standard IMn (Isomaltoseries) and Mn (Maltose series).

Oligosaccharides (T oligosaccharides) made with transglycosidase L Amano enzyme were 25% glucose (G1), 5% maltose (G2), 15% isomaltose (G2), 2% maltotriose (G3), 5% pannos (G3), 8% isomaltotriose (G3), 40% polysaccharide (G4 < ).

Oligosaccharides (G oligosaccharides) made with the glucan sucrase enzyme were 3.5% fructose (S1), 17% sucrose (S2), 20.2% isomaltose (S2), 9.2% isomaltotriose (S3), 16.1% iso Maltotetriose (S4), 11% isomaltopantose (S4), and 13% polysaccharide (S5 < ).

Example  3. Functional investigation of oligosaccharides

1) Antioxidant Effect (DPPH Method)

4 is to investigate the antioxidant effect of the resulting oligosaccharides. Pear juice (1%), four types of oligosaccharides (1%)-T oligosaccharides produced using transglucosidase and G oligosaccharides prepared using glucan sucase enzyme, or pear juice added to the substrate when preparing them ( Antioxidant effect of oligosaccharide (-) prepared using only sugar or maltose without +) was measured.

As a result of examining the antioxidant effect through DPPH scavenging activity, pear juice itself had 0.2 mM vitC effect, and among oligosaccharides, oligosaccharide prepared without the addition of G oligosaccharide had the highest 1.44 mM VitC effect.

2) nitrite scavenging effect

5 is to investigate the nitrite scavenging effect of the resulting oligosaccharides. Pear juice (1%), four types of oligosaccharides (1%)-T oligosaccharides produced using transglucosidase and G oligosaccharides prepared using glucan sucase enzyme, or pear juice added to the substrate when preparing them ( Antioxidant effect of oligosaccharide (-) prepared using only sugar or maltose without +) was measured.

As a result of measuring the degree of nitrite scavenging, the pear juice itself had a scavenging effect up to 12%. Among the oligosaccharides, G oligosaccharides showed two times more scavenging activity than T oligosaccharides. Nearly twice as effective as oligosaccharides.

3) antidiabetic effect

To investigate the anti-diabetic effect on the resulting oligosaccharides, the degree of α-glucosidase inhibition was observed. All samples were prepared at 1% and related to pear juice, T oligosaccharides (transglycosidase) and G oligosaccharides (glucan sucrase). Enzyme inhibition was calculated in%.

6 is to investigate the anti-diabetic effect of the resulting oligosaccharides. Pear juice (1%), glucose (1%), fructose (1%), T oligosaccharides (1%) and G oligosaccharides (1%) were reacted with α-glucosidase enzyme at 37 ° C for 10 minutes to inhibit enzyme The degree was measured. Glucose, fructose, maltose and sucrose were used as a positive control when measuring the degree of sugar degradation of pear juice or oligosaccharide.

As a result of measuring α-glucosidase inhibition, up to 10% of pear juice itself and 11-18% of monosaccharides were inhibited, and two oligosaccharides similarly inhibited glycolytic enzymes by 32-39%, 20-25 than pear juice or monosaccharides. It was confirmed that the anti-diabetic effect.

4) Intestinal health promotion effect

Figure 7 was measured by comparing the relative growth (%) compared to the growth of each bacteria obtained when using glucose as a carbon source. Each carbon source was added with glucose, two enzymes, transglycosidase, glucan sucrase, and 1% of oligosaccharides produced using pear juice and incubated at 37 ° C. The growth curve of the bacteria was measured at a wavelength of 600 nm.

As a result of comparing the relative growth level compared to the growth of each bacteria obtained when using glucose as a carbon source, it was found that the addition of oligosaccharides promoted the growth of Bifidobacterium bacteria and the harmful bacteria Salmonella bacteria compared to that of glucose alone. About 40% growth inhibition effect was confirmed.

Example  4. Products using functional oligosaccharides prepared using pear juice

8 shows oligosaccharide preparation and concentration (seasoning) using pear juice. 9-12 show pound cakes, cookies, jelly, and beverage preparation (raw malic acid) using oligosaccharides, respectively.

Pound cakes, cookies, jelly and raw maize beverages were prepared using 64% oligosaccharides, with 3% having the highest palatability and physical properties (chewability, color, etc.) and 5% being the most preferred for cookies. . In the case of jelly, orange juice was added rather than pear oligosaccharide only, and oligosaccharide was more preferred by adding oligosaccharide and sugar than oligosaccharide or sugar alone. Oligosaccharides added to the draft liquor were found to favor the addition of sugar only.

Example  5. Investigation of Physicochemical Properties and Preference of Functional Oligosaccharide Products

1) Oligosaccharide-containing Pound Cake

A) physical properties;

oligosaccharide
content Hardness
(g) Adhesiveness
(g.sec) Springiness
(mm) Cohesiveness Gumminess Chewiness Resilience 0% 457.7 -0.12 0.90 0.65 298.3 267.1 0.29 3% 353.8 -0.52 0.90 0.71 249.8 225.1 0.31 5% 520.2 -0.71 0.91 0.66 344.7 314.6 0.29 7% 495.2 -1.34 0.88 0.66 326.4 288.6 0.29

B) Physicochemical properties

oligosaccharide
content weight
(g) volume
(ml) Water content
(%) Color values L a b 0% 82.70 113.33 23.03 81.48 -3.56 34.37 3% 83.56 128.00 22.13 79.90 -2.90 32.59 5% 82.20 114.00 23.00 75.83 -0.70 34.82 7% 81.23 77.33 22.53 75.34 0.35 34.85

C) symbology investigation

oligosaccharide
content color flavor incense touch Finish Overall likelihood 0% 7.40 7.40 7.60 8.00 7.60 7.20 3% 8.60 8.60 8.20 8.60 8.40 8.60 5% 6.80 7.60 6.80 7.20 7.60 7.00 7% 5.80 7.40 6.80 7.00 7.00 6.00

The addition of 5% oligosaccharides showed the highest hardness and elasticity and the highest adhesiveness of the cake containing 3% oligosaccharides. The weight and volume of the 5% added sample were the largest, but the moisture-free sample was the highest. The chromaticity became darker as the amount of oligosaccharide added, and the value of b, which was yellow, showed no significant difference. The palatability test showed that the 3% addition sample was the most preferred, especially in terms of color and touch.

2) oligosaccharide-containing frozen cookies

A) physical properties;

oligosaccharide
content Hardness
(g) Adhesiveness
(g.sec) Springiness
(mm) Cohesiveness Gumminess Chewiness Resilience 0% 557.48 -13.14 0.81 0.04 24.32 19.73 0.02 3% 779.39 -5.29 0.72 0.08 62.84 49.29 0.03 5% 320.46 -5.86 0.76 0.08 18.10 14.14 0.02 7% 508.92 -8.77 0.87 0.08 38.99 34.12 0.02

B) Physicochemical properties

oligosaccharide
content weight
(g) volume
(ml) Water content
(%) Color values L a b 0% 10.40 52.67 2.55 58.03 14.37 40.02 3% 9.60 48.67 2.97 45.92 15.80 32.91 5% 11.86 55.33 3.20 41.20 15.30 29.79 7% 11.63 48.33 2.83 39.66 14.65 28.52

C) symbology investigation

oligosaccharide
content color flavor incense touch Finish Overall likelihood 0% 8.00 7.40 7.80 7.80 8.00 7.60 3% 7.60 8.20 7.00 7.40 8.20 7.40 5% 6.60 6.40 5.80 7.00 5.60 6.40 7% 5.80 6.80 5.00 6.60 5.40 5.60

The addition of 3% oligosaccharides showed the highest hardness and chewiness, and the highest resilience of cookies containing 7% oligosaccharides. The weight, volume, and moisture were the highest in the sample added more than 5%. The color was darker as the amount of oligosaccharide was added. In the palatability survey, oligosaccharide-free was preferred, with low scores in terms of flavor and color.

3) Oligosaccharide-containing Jelly

A) physical properties;

oligosaccharide
content Hardness
(g) Springiness
(mm) Cohesiveness Gumminess Chewiness Resilience 0% 55.19 2.13 0.75 46.79 69.91 0.80 12% 63.71 1.75 0.95 53.56 84.02 0.84 24% 60.57 1.15 0.95 57.53 62.78 0.78

B) Physicochemical properties

oligosaccharide
content Sugar content Acidity pH value Color values L a b 0% 8.07 0.68 4.32 40.37 -3.11 35.02 12% 6.27 0.77 4.21 44.47 -4.97 37.53 24% 6.80 0.84 4.28 43.51 -3.30 37.70

C) symbology investigation

oligosaccharide
content color flavor incense touch Finish Overall likelihood 0% 7.50 6.83 7.33 7.50 6.83 7.00 12% 7.83 8.16 8.16 7.83 8.00 7.80 24% 7.50 7.50 7.83 7.50 7.16 7.40

The addition of 24% oligosaccharides showed the highest hardness and adhesion, and the highest elasticity was 0% oligosaccharide-containing jelly. The highest sugar content was added, the acidity was 24%, and the color was brighter as the oligosaccharides were added. In the palatability survey, 12% of oligosaccharides were the most preferred, with high scores especially in fragrance and color.

4) Oligosaccharide-containing beverages (Shihomacmun-dong)

Physicochemical Properties

oligosaccharide
content Sugar content Acidity pH value Color values L a b No additives 1.07 0.44 3.30 85.93 0.18 10.21 0% 12.30 0.50 4.05 86.80 -1.47 18.24 12% 9.90 0.51 3.77 88.96 -0.77 23.99 24% 7.93 0.50 3.30 87.25 0.42 11.21

B) surveying symbols

oligosaccharide
content color flavor incense Finish Overall likelihood No additives 6.66 5.80 7.83 5.60 6.33 0% 7.33 7.60 7.50 7.40 7.00 12% 7.50 8.40 8.16 7.40 8.00 24% 7.66 7.40 7.66 7.20 7.66

* No additives are drinks without added sugar or oligosaccharides.

The sugar and pH values were highest in 0% beverages, the highest in color and 12% beverages in oligosaccharides. The palatability survey showed that 12% of oligosaccharides were the most preferred, with high scores especially in aroma and taste.

1 shows oligosaccharides using two enzymes (transglycosidase and glucan sukrase) and pear juice, followed by TLC analysis with sugar standards. Reaction conditions were 1 hour or 18 hours, transglycosidase enzyme reaction was 0.5% enzyme, substrate 30% + pear juice 30%, 60 ℃, pH 5.2; The glucan sucrase enzyme reaction is 10% enzyme, substrate 0.3M + pear juice 30%, 28 ° C., pH 5.2.

FIG. 2 shows the results of TLC analysis of oligosaccharides reacted with two enzymes, transglycosidase (top) and glucan sucase (bottom), for 0.5 hours to 24 hours.

Figure 3 after the oligosaccharides were generated using transglycosidase and pear juice was analyzed by primary TLC (right) and Two-Dimentional TLC (left) for component analysis. Developed twice with primary solvent and developed twice with 85: 20: 50: 50 (v / v / v / v) acetonitrile / ethylacetate / 1-propanol / water secondary solvent 20:50:15 ( v / v / v) After nitromethane / 1-propanol / water, each tip was cut and analyzed for comparison with standard IMn (Isomaltoseries) and Mn (Maltose series).

4 is to investigate the antioxidant effect of the resulting oligosaccharides. Pear juice (1%), four types of oligosaccharides (1%)-T oligosaccharides produced using transglucosidase and G oligosaccharides prepared using glucan sucase enzyme, or pear juice added to the substrate when preparing them ( Antioxidant effect of oligosaccharide (-) prepared using only sugar or maltose without +) was measured.

5 is to investigate the nitrite scavenging effect of the resulting oligosaccharides. Pear juice (1%), four types of oligosaccharides (1%)-T oligosaccharides produced using transglucosidase and G oligosaccharides prepared using glucan sucase enzyme, or pear juice added to the substrate when preparing them ( Antioxidant effect of oligosaccharide (-) prepared using only sugar or maltose without +) was measured.

6 is to investigate the anti-diabetic effect of the resulting oligosaccharides. Pear juice (1%), glucose (1%), fructose (1%), T oligosaccharides (1%) and G oligosaccharides (1%) were reacted with α-glucosidase enzyme at 37 ° C for 10 minutes to inhibit enzyme The degree was measured. Glucose, fructose, maltose and sucrose were used as a positive control when measuring the degree of sugar degradation of pear juice or oligosaccharide.

Figure 7 was measured by comparing the relative growth (%) compared to the growth of each bacteria obtained when using glucose as a carbon source. Each carbon source was added with glucose, two enzymes, transglycosidase, glucan sucrase, and 1% of oligosaccharides produced using pear juice and incubated at 37 ° C. The growth curve of the bacteria was measured at a wavelength of 600 nm.

8 shows oligosaccharide preparation and concentration (seasoning) using pear juice.

9-12 show pound cakes, cookies, jelly, and beverage preparation (raw malic acid) using oligosaccharides, respectively.

Claims (6)

30 to 60 parts by weight of pear juice, 10 to 30 parts by weight of glucan sucrase enzyme and 3 to 10 parts by weight of sugar are mixed, and 75 to 89% of pear juice is converted to gluco-oligosaccharide by reacting at 26 to 30 ° C. for 18 to 24 hours. A method for producing gluco oligosaccharides having an antidiabetic enhancing effect and an intestinal health enhancing effect from a pear juice comprising delete delete delete Gluco-oligosaccharides having an anti-diabetic effect and an intestinal health-promoting effect produced by the method of claim 1. Food containing a glucomoligosaccharide according to claim 5.

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