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KMID : 1007520210300030433
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Food Science and Biotechnology
2021 Volume.30 No. 3 p.433 ~ p.441
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Physicochemical properties of turanose and its potential applications as a sucrose substitute
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Han Dong-Joo
Lee Byung-Hoo
Yoo Sang-Ho
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Abstract
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Among the structural isomers of sucrose, turanose has been considered as one of good candidates as novel sweetener due to its mild taste, low calorie, and anti-cariogenicity. Here, various physicochemical properties of turanose, such as solubility, temperature and pH stabilities, viscosity, non-enzymatic browning reaction, and dynamic vapor sorption, were investigated by comparing them to those of other commercial sugars. Turanose did not significantly hydrolyze through the simulated digestion tract overall but in the artificial small intestinal environment specifically, turanose degraded by only 18% when sucrose was hydrolyzed by 36% after 4 h. In addition, physicochemical properties of turanose confirmed that it had a potential to replace sucrose due to similar or better product qualities as a food ingredient than other types of sugars with similar chemical structure. Thus, our study suggests that turanose can be applied as a functional sweetener or bulking agent in food processing.
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KEYWORD
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Turanose, Physicochemical property, Functional sweetener, Digestibility, Simulated intestinal fluid
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