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WO2024215135A1 - Composition liquide de saccharide rare complexe ayant des caractéristiques significativement améliorées en matière de brunissement et de durée de conservation - Google Patents

Composition liquide de saccharide rare complexe ayant des caractéristiques significativement améliorées en matière de brunissement et de durée de conservation Download PDF

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WO2024215135A1
WO2024215135A1 PCT/KR2024/004947 KR2024004947W WO2024215135A1 WO 2024215135 A1 WO2024215135 A1 WO 2024215135A1 KR 2024004947 W KR2024004947 W KR 2024004947W WO 2024215135 A1 WO2024215135 A1 WO 2024215135A1
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allulose
allose
composition
liquid composition
browning
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Korean (ko)
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김성보
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University Industry Foundation UIF of Yonsei University
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University Industry Foundation UIF of Yonsei University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/02—Antioxidant
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer
    • A23V2200/132—Sugar replacer

Definitions

  • the present invention relates to a liquid composition of a complex rare sugar having significantly improved browning characteristics and shelf life characteristics.
  • Allulose which is the only zero-calorie natural sugar material, can be used to produce high-purity liquid or crystal products. However, allulose has a short shelf life and rapid browning characteristics, which limits its general-purpose use in food processing.
  • the present invention provides a liquid composition of a rare sugar having a browning and crystallization inhibition effect.
  • Allulose has a high solubility similar to fructose in aqueous solution, and due to the inherent characteristics of this material, the theoretical limit yield of the crystal product is low at around 20-25%, which limits the cost of the crystalline product to be very high. Due to this price structural limitation, the current allulose material market is focused on high-purity liquid (allulose purity of 95% or more on a solid basis). Meanwhile, in order to secure the zero-calorie labeling standard, liquid allulose must have a high purity of 95% or more on a solid content, and it must be manufactured with a solid content of at least 70% to provide water activity to ensure food safety during storage.
  • the liquid product In order to maintain the zero-calorie point, the liquid product must be maintained as a single ingredient of allulose.
  • a high-concentration solution of a single ingredient has quality issues due to crystal precipitation at low temperatures, so room temperature conditions must be continuously maintained during distribution and storage.
  • allulose is a keto-hexose and has rapid browning characteristics, long-term exposure to room temperature conditions causes rapid deterioration (color, purity) of the product.
  • the shelf life of allulose in liquid products is limited to 6 months or less based on 75 Brix, and allulose, the only zero-calorie natural sugar material at present, can be manufactured as a high-purity liquid or crystal product.
  • allulose has a short shelf life (liquid) and rapid browning characteristics (liquid, crystal) that limit its application to domestic sales and beverages. Therefore, research is needed to improve these limitations.
  • the inventors of the present invention have determined the possibility of a complex sugar form composed of non-metabolizable rare sugars capable of being labeled as zero-calorie, and have made extensive efforts to solve the existing problems. As a result, they have confirmed a rare sugar liquid composition that suppresses the short shelf life, browning, and crystallization problems of allulose through a simple enzymatic reaction without manufacturing an artificial sweetener through a complex chemical synthesis method, thereby completing the present invention.
  • One object of the present invention is to provide a rare sugar liquid composition comprising allulose (D-allulose) and allose (D-allose).
  • Another object of the present invention is to provide a composition for preventing allulose browning, comprising allose (D-allose).
  • Another object of the present invention is to provide a composition for preventing allulose crystallization, comprising allose (D-allose).
  • Another object of the present invention is to provide a method for inhibiting or preventing browning of a liquid product containing allulose, comprising a step of adding allulose or a composition comprising the same.
  • Another object of the present invention is to provide a method for inhibiting or preventing crystallization of a liquid product containing allulose, comprising the step of adding allulose or a composition comprising it.
  • Another object of the present invention is to provide a method for producing a liquid composition of a rare sugar, comprising the steps of converting allulose, which is a substrate, into allose by subjecting it to an enzymatic reaction; and the steps of separating and purifying unconverted allulose and allose.
  • Another object of the present invention is to provide a rare sugar liquid composition manufactured by a method for manufacturing a rare sugar liquid composition.
  • the term "monosaccharide” of the present invention means the most basic carbohydrate unit that is not broken down into simpler compounds by hydrolysis, is not hydrolyzed under general conditions, exhibits a sweet taste, and is a colorless crystal that dissolves well in water.
  • the elemental composition is expressed as (CH 2 O) n , meaning that one carbon atom is hydrated with one water molecule.
  • monosaccharides are classified into aldose (a sugar with an aldehyde group as a carbonyl group), ketose (a sugar with a ketone group as a carbonyl group), and sugar alcohol (nickname: polyol, a sugar without a carbonyl group) depending on the state of the reducing group (carbonyl group).
  • aldose a sugar with an aldehyde group as a carbonyl group
  • ketose a sugar with a ketone group as a carbonyl group
  • sugar alcohol nickname: polyol, a sugar without a carbonyl group
  • monosaccharides also include rare sugars.
  • rare sugar refers to a monosaccharide that exists in nature only in very small amounts, and according to the definition of the International Rare Sugar Society, a rare sugar is defined as a sugar that rarely exists in nature.
  • mass production is possible using common monosaccharides such as glucose and fructose as raw materials, either by chemical methods or by microbial enzymatic conversion methods.
  • rare sugars In addition, more than about 50 types of rare sugars have been reported, and both allulose and allose of the present invention may be rare sugars.
  • the above rare sugars are non-metabolizable monosaccharides and can be used as zero-calorie sweeteners that are hardly converted into calories in the body.
  • zero calorie and low calorie of the present invention mean that there are no or very few calories by using sugar, a sweetener that is not metabolized in the human body, instead of sugar, which is a sweetener with calories.
  • the sugar that is not metabolized in the human body is less than 0.4 kcal/g, and has health functionality that helps with obesity and diabetes.
  • Allulose (D-Allulose) refers to a rare sugar that is contained only in small amounts in natural plants such as grapes and figs, and is an alternative sweetener that has attracted attention for its sweetness very similar to sugar but low in calories.
  • allulose is a monosaccharide containing six carbon atoms, a ketose with a ketone group, and has the chemical formula C 6 H 12 O 6 , and is also called psicose.
  • allulose has very low actual calories of 0.2 to 0.4 kcal per gram, and has effects such as improving insulin, antioxidant action, and blood sugar control, and is attracting attention because it has a sweet taste but close to 0 calories.
  • allulose has rapid browning characteristics, long-term exposure under room temperature conditions causes rapid deterioration of the product, so the shelf life is limited to 6 months or less when distributed as a 75 Brix sugar solution sample, and there is a problem that its versatility in food processing is limited due to this.
  • the present invention is to improve the short shelf life problems caused by browning and crystallization of allulose. Specifically, the present invention is to improve the browning and crystallization problems of allulose by presenting a complex sugar including allulose without reducing the sweetness similar to sugar as a 'natural' zero-calorie sweetener without complex chemical synthesis.
  • the present invention provides a liquid composition of rare sugars containing allulose and allose.
  • the first aspect of the present invention provides a rare sugar liquid composition comprising allulose (D-allulose) and allose (D-allose).
  • the second aspect of the present invention provides a composition for preventing allulose browning, comprising allose (D-allose).
  • the third aspect of the present invention provides a composition for preventing allulose crystallization, comprising allose (D-allose).
  • allose (D-allose) is a monosaccharide containing 6 carbon atoms, an aldose having an aldehyde group, and a chemical formula of C 6 H 12 O 6.
  • Allose is a rare monosaccharide produced as 6-O-cinnamyl glycoside from the leaves of the African shrub Protea rubropilosa.
  • the above allose may be manufactured from allulose through enzymatic conversion.
  • allulose can be produced at minimal cost by an enzymatic conversion reaction (single reaction) using an enzyme that induces a structural mutation within the same molecular weight from allulose.
  • enzyme refers to a protein catalyst that binds to a specific reactant to lower the activation energy and promote the reaction.
  • the "enzyme” is an aldose-ketose isomerase that converts allulose, a ketose sugar-based rare sugar of the present invention, into allose, a aldose sugar-based rare sugar.
  • the aldose-ketose isomerase used in the present invention includes triosephosphate isomerase, ribose-5-phosphate isomerase, mannose phosphate isomerase, glucose isomerase, L-rhamnose isomerase, etc. belonging to EC 5.3.1.
  • L-rhamnose isomerase was used as the aldose-ketose isomerase, but is not limited thereto.
  • the content of allose in the above composition can be 5 to 50% (W/W).
  • the content of allulose is less than 5% (W/W)
  • the effect of inhibiting browning and crystallization of allulose may be minimal.
  • the content of allulose in the composition may be 10% or more, for example, 20% or more (W/W).
  • the maximum content of allulose in the composition is not particularly limited, but it is technically not easy to increase the content of allulose to more than 50% by a single enzymatic conversion reaction without separate purification.
  • the content of allose in the composition may be 20 to 40% (W/W), for example, 20 to 33% (W/W), but is not limited thereto.
  • the sugar content of the above rare sugar liquid composition may be 60 to 90 Brix.
  • the sugar content of the liquid composition of the rare sugar may be 70 to 80 Brix.
  • the sugar content is less than 60 Brix, a problem of quality deterioration due to microbial reaction may occur, and if it exceeds 90 Brix, a problem of crystal precipitation may occur due to supersaturation.
  • the rare sugar liquid composition according to the present invention may additionally include other sugars in addition to allulose and allose, although this is not intentional, in the enzymatic conversion reaction that converts allulose into allose.
  • the above other sugars may be, for example, monosaccharides.
  • the above monosaccharides include, without limitation, aldotriose (glyceraldehyde), ketotriose (dihydroxyacetone), aldotetrose (erythrose, threose), ketotetrose (erythrulose), aldopentoses (arabinose, lyxose, ribose, xylose), ketopentoses (ribulose, xylulose), deoxysugars (deoxyribose), aldohexoses (allose, altrose, galactose, glucose (glucose), gulose, idose, mannose, talose), ketohexoses (fructose (fructose), allulose, sorbose, tagatose), deoxysugars (fucose, fuculose, rhamnose), ketoheptoses (manno
  • it can be hexose, and more specifically, it can be fructose, but is not limited thereto.
  • the rare sugar liquid composition according to the present invention may further include fructose as an additional sugar in addition to allulose and allose in the enzymatic conversion reaction that converts allulose into allose, although this is not intentional.
  • the weight ratio of the above rare sugar liquid composition can satisfy the purpose of providing a zero-calorie sweetener that replaces sugar at a minimum cost.
  • composition for preventing allulose browning comprising allose (D-allose).
  • the above allose may be manufactured from allulose through enzymatic conversion.
  • prevention of browning may be used to mean preventing browning, delaying browning, suppressing browning, etc. during cooking, processing, or storage of a food or a composition including sugar (allulose), and may be used interchangeably in the present invention.
  • browning reaction in foods such as cereals and cereal bars, potato chips, bakery products, carbonated beverages, vegetable juices, fruit juices, fruit wines, sauces, candies, jellies, jams, ice cream, and beer causes a deterioration in quality leading to a loss of aroma, taste, and nutritional value.
  • Substances containing sugar may brown by the Maillard reaction.
  • Maillard reaction of the present invention is also called caramelization reaction, and is a browning reaction in which a carbonyl group of a sugar and an amino acid group of a protein react with heating or the like to produce a brown substance (melanoidins). Specifically, this reaction is also called a melanoidin reaction after the name of the reactant, and is also called an amino carbonyl reaction caused by the reactant.
  • the Maillard reaction reacts rapidly at high temperatures and causes browning, but is also found during storage at room temperature.
  • the allulose of the present invention can be used to prevent browning by inhibiting the Maillard reaction of allulose, and can extend the storage period to secure a longer shelf life than the existing 6 months.
  • composition for preventing allulose crystallization comprising allose (D-allose).
  • the above allose may be manufactured from allulose through enzymatic conversion.
  • crystallization prevention of the present invention may be used to mean all of preventing the phenomenon of a crystal phase precipitating in a liquid phase, delaying crystallization, suppressing crystallization, etc., and may be used interchangeably in the present invention.
  • the allulose of the present invention may be one in which crystal precipitation occurs at a low temperature (1°C to 20°C), and the crystal precipitation may be suppressed by adding the allulose of the present invention.
  • Another aspect of the present invention for achieving the above object provides a method for inhibiting or preventing browning of a liquid product containing allulose, comprising a step of adding allulose or a composition containing it.
  • Another aspect of the present invention for achieving the above object provides a method for inhibiting or preventing crystallization of an allulose-containing liquid product, comprising a step of adding allulose or a composition comprising the same.
  • the above allose may be included in an allulose-containing liquid product to suppress browning and crystallization problems of allulose.
  • Another aspect of the present invention for achieving the above object provides a method for producing a liquid composition of a rare sugar, comprising the steps of converting allulose, which is a substrate, into allose by subjecting it to an enzymatic reaction; and the steps of separating and purifying unconverted allulose and allose.
  • the enzyme that converts the above allulose into allose may be the aldose-ketose isomerase described above, and specifically, the enzyme may be triosephosphate isomerase, ribose-5-phosphate isomerase, mannose phosphate isomerase, glucose isomerase, or L-rhamnose isomerase, but is not limited thereto.
  • the above-mentioned converting step may be performed so that the content of allose in the manufactured composition becomes 20 to 33% (W/W) based on the total weight.
  • the above conversion step may be a biological enzymatic conversion method rather than a complex chemical synthesis method, and is a method that can be simply applied as a single method.
  • allulose may be converted to allose at 20 to 33% and provided as a complex sugar.
  • the method may further include a step of adding alos to the composition so that the content of alos in the composition manufactured above is 5 to 50% (W/W) based on the total weight.
  • the above composition may additionally contain allose in addition to allose converted by an enzymatic conversion method.
  • Another aspect of the present invention for achieving the above object provides a rare sugar liquid composition manufactured by a method for manufacturing a rare sugar liquid composition according to the biological process.
  • the above rare sugar liquid composition, the composition for preventing allulose browning, and the composition for preventing allulose crystallization may be included in a food composition.
  • what is included in the food composition may be the rare sugar liquid composition.
  • the liquid composition of the rare sugar of the present invention can be prepared and included instead of allulose to prevent browning and crystallization of the food composition.
  • preparation of the present invention includes, without limitation, any method of providing a composition comprising allulose and allose. That is, any method that causes the composition to contain allulose and allose.
  • preparing a composition comprising allulose and allose may include adding allulose to a composition comprising allulose, adding allulose to a composition comprising allose, producing allose during the preparation of the allulose composition, etc.
  • composition may contain other ingredients without limitation as long as it contains allulose and allose.
  • composition comprising allulose and allose may also be referred to as a "mixture”.
  • mixture composition other sugars may be further included, and for example, the other sugars may include, but are not limited to, fructose.
  • the food composition above includes, but is not limited to, general foods, health foods, and medical (or patient) food compositions.
  • the food composition of the present application may be a beverage (e.g., carbonated beverage, fruit juice beverage, fruit vegetable beverage, dietary fiber beverage, carbonated water, millet powder, tea, coffee, etc.), an alcoholic beverage, a bakery, a sauce (e.g., ketchup, tonkatsu sauce, etc.), a dairy product (e.g., fermented milk, processed milk, etc.), a meat product (e.g., ham, sausage, jerky, etc.), a chocolate product, a gum, a candy, a jelly, an ice cream, a syrup, a dressing, a snack (e.g., cookies, crackers, biscuits, etc.), a pickled vegetable (e.g., cheong, sugar-coated fruit, red ginseng extract, or red ginseng slices, etc.), a meal replacement (e.g., frozen
  • the food composition of the present invention may contain various flavoring agents or natural carbohydrates as additional ingredients.
  • the above-mentioned natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol.
  • a natural sweetener such as thaumatin and stevia extract, or a synthetic sweetener such as sucralose, saccharin, and aspartame can be used.
  • the food composition may contain various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectin and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohol, acidulants and salting agents used in carbonated beverages, etc.
  • the food composition of the present application may contain fruit pulp for the production of natural fruit juice, fruit juice drinks, and vegetable drinks. These components may be used independently or in combination.
  • a person skilled in the art may appropriately select and add a substance that may be usually included in the food composition, and the ratio of such additives may be selected in the range of 0.001 to 1 part by weight, or 0.01 to 0.20 part by weight per 100 parts by weight of the food composition of the present application, but is not limited thereto.
  • the rare sugar liquid composition of the present invention inhibits browning and crystallization of allulose.
  • the above specific example suggests that the rare sugar liquid composition of the present invention can be further used as a natural zero-calorie food source technology.
  • the rare sugar liquid composition of the present invention is a natural zero-calorie sweetener that solves the problems of short shelf life, browning, and crystallization of conventional allulose.
  • Figure 1 is a schematic diagram showing a bioreactor for producing the alos of the present invention.
  • Figure 2 is a schematic diagram showing ion exchange chromatography for high-purity purification of alos of the present invention.
  • Figure 3 is a graph showing the browning reaction of allulose according to the allulose content of the present invention.
  • Figure 4 is a photograph showing the results of a comparative crystal acceleration test according to temperature of the rare sugar liquid composition of the present invention and allulose.
  • E. coli-based gene synthesis was requested for L-rhamnose isomerase (hereinafter referred to as GSLRI) derived from Geobacillus sp. BMUD, and pBT-C-His-GSLRI vector was secured.
  • GSLRI L-rhamnose isomerase
  • E. coli BL21(DE3) was transformed with the recombinant vector through heat shock transformation, and E. coli BL21(DE3)/GSLRI was obtained.
  • E. coli BL21 (DE3) / GSLRI was inoculated into 10 mL LB medium containing 50 ⁇ g mL -1 of ampicillin, and cultured overnight at 37 ° C., 200 rpm.
  • the culture was inoculated at 2% in 500 mL LB medium containing 50 ⁇ g mL -1 of ampicillin and 5 mM lactose, and cultured for 18 hours under conditions of 30 ° C., 150 rpm. Culture was performed in eight flasks using the same method, and all cultures that completed culture were collected and used for bead production.
  • the culture medium was centrifuged at 4,000 rpm and 4°C for 20 minutes, and 20% of the cells of E. coli BL21(DE3)/GSLRI were mixed with 0.85% NaCl, which was then turbid, and then mixed with 2 % sodium alginate and 0.2% SiO2.
  • the mixture containing 20% of the cells was dropped into a 0.1 M CaCl2 solution using a syringe pump to prepare immobilized beads.
  • the prepared beads were washed 2-3 times in 0.1 M CaCl2 solution to increase hardness, and then placed in the substrate solution to be used in the immobilization reaction and stored at 4°C.
  • E. coli BL21 (DE3) without D-allose converting enzyme was cultured under the same conditions as above, and immobilized beads were prepared using the same method, and were used as a control in the following experimental examples.
  • the manufactured beads were divided into small portions in microtubes, 20 mM Tris-HCl (pH 7.0) and 5 mM MnCl 2 were added, and 0.1 M, 0.2 M, or 0.5 M D-allulose was additionally added to each tube, and the reaction was performed at 60 °C for 1, 2, and 4 hours, and then the reaction was stopped at 4 °C. Afterwards, only the supernatant of the tube where the reaction was completed was collected, filtered through a 0.22 ⁇ m membrane filter, and HPLC analysis was performed. The HPLC analysis results confirmed that the enzymatic conversion activity to D-allulose was highest in the immobilized beads reacted in 0.2 M D-allulose substrate buffer.
  • a packed bed bioreactor was used, and 40 mL of immobilized beads containing E. coli BL21 (DE3)/GSLRI cells were immobilized on Alginate Beads, and 20 mM Tris-HCl (pH 7.0) buffer containing 0.2 M D-allulose and 5 mM MnCl 2 was added to the substrate buffer solution and flowed at a flow rate of 0.3 mL min -1 to cause an enzymatic conversion reaction, thereby obtaining D-allulose as a product.
  • Tris-HCl (pH 7.0) buffer containing 0.2 M D-allulose and 5 mM MnCl 2 was added to the substrate buffer solution and flowed at a flow rate of 0.3 mL min -1 to cause an enzymatic conversion reaction, thereby obtaining D-allulose as a product.
  • the immobilization reaction was performed under the same conditions as mentioned above, with the control group ( E. coli BL21 (DE3) immobilized beads) and the test group ( E. coli BL21 (DE3)/GSLRI immobilized beads) using the same method, including substrate buffer, flow rate, and bead manufacturing conditions.
  • D-allulose solution and D-allulose + D-allulose mixed solution were obtained from the East Sea control and test groups, respectively.
  • a portion of the D-allulose + D-allose mixed solution obtained from the test group was obtained and filtered through a 0.22 ⁇ m membrane filter (Advantec, Toyo Roshi Kaisha, Ltd. Japan), and then the conversion rate and production amount from the substrate D-allulose to the product D-allose were confirmed through HPLC (Agilent 1100 series, USA) analysis. As a result, it was confirmed that the conversion rate was maintained at 20% or more for approximately 30 days.
  • the reaction solution obtained from the immobilization system using the above bioreactor was collected and concentrated to a Brix of 25 using a vacuum evaporator (EYELA, CCA-1112A, China).
  • the Brix of the sugar was measured using a refractometer (ATAGO, 3810 PAL-1, Japan).
  • ion exchange chromatography resin was used to remove ionic substances in the concentrated reaction solution.
  • 300, 500, and 200 mL of Strong cation exchange (SK), Weak anion (WA), and Mixed bed (MB) resin were respectively charged to three columns (column outer O/D 90 mm, inner outer diameter O/D 65 mm, inner inner diameter I/D 60 mm, and height 250 mm), and then the concentrated 25 Brix sugar solution was sequentially separated and purified at a flow rate of 20 mL min-1, and the purified reaction solution was concentrated to 30 Brix in the same manner as the concentrated solution.
  • SK Strong cation exchange
  • WA Weak anion
  • MB Mixed bed
  • the obtained reaction solution was treated with activated carbon to adsorb proteins, impurities, etc. in the solution, and to decolorize and deodorize.
  • 50 g of activated carbon was added to 500 mL of triple-distilled water, washed several times, and then a vacuum pump was used to remove all remaining moisture. After that, the weight of the wet activated carbon was measured to prepare 0.5% activated carbon.
  • the obtained concentrated solution of 30 Brix was added to the washed activated carbon, the sample was filtered, and the same process was repeated until the sample was colorless, and it was purified.
  • the transparent colored reaction solution purified several times was concentrated to 30 Brix under the same conditions as the above concentration method, and the obtained concentrate was used in the browning and crystal precipitation reaction experiment of the sugar solution by the addition of allulose below.
  • the sugar solution was concentrated to 70 Brix using a vacuum evaporator, and the effect of changes in allulose content on the browning reaction of allulose was confirmed.
  • Sample 2 and Sample 1 were mixed and diluted to prepare sample solutions A, B, C, D, and E so that the final allose contents were 0, 5, 10, 15, and 20% w/w.
  • the prepared sample solutions and 20% glycine aqueous solution were each mixed in a 1:1 ratio to prepare sugar-amino acid solutions for testing the Maillard reaction.
  • the prepared sugar-amino acid solution was placed in a safe lock tube (200 mL each) and heated in a heat block at 100°C for 5, 10, and 15 minutes without pH adjustment. When the temperature reached 100°C, the tubes were taken out and cooled in running tap water after heating for 5, 10, and 15 minutes.
  • the absorbance of the Maillard browning reaction solution was measured at a wavelength of 420 nm using a UV-VIS spectrophotometer (Infinite M200 Pro, TECAN, Switzerland).
  • a temperature-dependent crystallization acceleration test of an allulose syrup composition was performed. This was to confirm whether crystals were formed in allulose under refrigerated and room temperature conditions when allulose was added to allulose, which crystallizes easily at low temperatures.
  • a syrup containing only allulose and a syrup containing a mixture of allulose and allose (70 Brix) were placed in vials (1 mL each) and left at 4, 10, and 30°C for 24 hours. Then, 0.2% of allulose crystal seed was mixed in and stored for an additional 24 hours under the same temperature conditions. The allulose crystal seed was used by finely grinding allulose.
  • the rare sugar liquid composition of the present invention can slow down the browning reaction and crystallization speed of allulose by including allulose in the allulose composition.

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  • Storage Of Fruits Or Vegetables (AREA)

Abstract

La présente invention concerne une composition liquide de saccharide rare complexe ayant des caractéristiques de brunissement et de durée de conservation significativement améliorées et, plus particulièrement, la préparation d'un saccharide complexe composé de saccharides rares non métabolisables comprenant de l'allulose, qui est le seul saccharide naturel pouvant remplacer le sucre, de façon à résoudre les problèmes de brunissement et de courte durée de conservation de l'allulose, et ainsi de résoudre les problèmes de brunissement et de durée de conservation, et un substitut efficace du sucre classique et dépourvu d'une forte teneur en fructose permettant de résoudre le problème d'augmentation de la glycémie est fourni.
PCT/KR2024/004947 2023-04-14 2024-04-12 Composition liquide de saccharide rare complexe ayant des caractéristiques significativement améliorées en matière de brunissement et de durée de conservation Pending WO2024215135A1 (fr)

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WO2024215135A1 true WO2024215135A1 (fr) 2024-10-17

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20120033282A (ko) * 2010-09-29 2012-04-06 마쓰다니가가꾸고오교가부시끼가이샤 고감미도 감미료에 대한 정미 개량 조성물 및 그 응용
KR20130001163A (ko) * 2011-06-24 2013-01-03 고쿠리츠다이가쿠호우징 카가와다이가쿠 수명 연장제
KR20160134362A (ko) * 2015-05-15 2016-11-23 주식회사 삼양사 감미질 및 결정화가 개선된 사이코스 혼합당 조성물
EP1860195B1 (fr) * 2005-03-04 2018-01-03 National University Corporation Kagawa University Sucre cristallin complexe comprenant le d-psicose et le d-allose et procede de production de celui-ci
KR20190049499A (ko) * 2017-10-31 2019-05-09 씨제이제일제당 (주) 알룰로스를 이용한 생과채의 갈변방지 방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1860195B1 (fr) * 2005-03-04 2018-01-03 National University Corporation Kagawa University Sucre cristallin complexe comprenant le d-psicose et le d-allose et procede de production de celui-ci
KR20120033282A (ko) * 2010-09-29 2012-04-06 마쓰다니가가꾸고오교가부시끼가이샤 고감미도 감미료에 대한 정미 개량 조성물 및 그 응용
KR20130001163A (ko) * 2011-06-24 2013-01-03 고쿠리츠다이가쿠호우징 카가와다이가쿠 수명 연장제
KR20160134362A (ko) * 2015-05-15 2016-11-23 주식회사 삼양사 감미질 및 결정화가 개선된 사이코스 혼합당 조성물
KR20190049499A (ko) * 2017-10-31 2019-05-09 씨제이제일제당 (주) 알룰로스를 이용한 생과채의 갈변방지 방법

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