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Maltosyl-erythritol의 이화학적, 관능적 특성과 난충치성 규명
문태화 서울대학교 농업개발연구소 2001 농업생명과학연구 Vol.5 No.-
Maltosyl(G2)-rythritol is a major transfer product obtaind by transglycosylation reaction with maltogenic amylase from Bacillus stearothermophilus(BSMA). In this study, some of the physicochemical, sensory and physiological properties were investigated. G2-erythritol was identified by using thin layer chromatography and purified with gel permeation chromatography. The viscosity and heat-stability of G2-erythritol were similar to those of erythritol, showing no significant effect of temperature, concentration and pH. In the colorability test, at pH 4 heating up to 120℃ caused little browning of G2-erythritol. However, at pH 7 browning of G2-erythritol increased with increasing heating temperature over 100℃. Sensory evaluation with magnitude estimation showed that relative sweetness of G2-erythritol was about 40% of sucrose. Its sweetness attributes determined by quantitative descriptive analysis indicated that negative properties, such as bitterness and astringency, were reduced as compared with erythritol. In addition, the duration and time to reach maximum intensity of sweetness analyzed by time-intensity parameters did not show any significant differences as compared to those of erythritol. Dental caries suppression effect of G2-erythritol was also determined. G2-erythritol was not utilized either as a substrate for the lactic acid production or for water-insoluble glucan synthesis by Streptococcus sobrinus NRRL 14555. Inhibition tests of dextransucrase and mutansucrase showed that relative inhibition of G2-erythritol was about 70 times higher than that of erythritol. These results suggest that G2-erythritol improves sweetness characteristics of erythritol and can be used as a new non-cariogenic sweetener.