Thermal stability of tagatose in solution.
Tagatose, a monosaccharide similar to fructose, has been shown to behave as a prebiotic. To deliver this prebiotic benefit, tagatose must not degrade during the processing of foods and beverages. The objective of this study was to evaluate the thermal stability of tagatose in solutions. Tagatose solutions were prepared in 0.02 and 0.1 M phosphate and citrate buffers at pHs 3 and 7, which were then held at 60, 70, and 80 degrees C. Pseudo-1st-order rate constants for tagatose degradation were determined. In citrate and phosphate buffers at pH 3, minimal tagatose was lost and slight browning was observed. At pH 7, tagatose degradation rates were enhanced. Degradation was faster in phosphate buffer than citrate buffer. Higher buffer concentrations also increased the degradation rate constants. Enhanced browning accompanied tagatose degradation in all buffer solutions at pH 7. Using the activation energies for tagatose degradation, less than 0.5% and 0.02% tagatose would be lost under basic vat and HTST pasteurization conditions, respectively. Although tagatose does breakdown at elevated temperatures, the amount of tagatose lost during typical thermal processing conditions would be virtually negligible. Practical Application: Tagatose degradation occurs minimally during pasteurization, which may allow for its incorporation into beverages as a prebiotic.
Luecke
Katherine J
KJ
Dept. of Nutrition and Food Science, 260 Lem Morrison Drive, Auburn Univ., Auburn, AL 36849, USA.
Bell
Leonard N
LN
D001628:Beverages; D002021:Buffers; D002851:Chromatography, High Pressure Liquid; D005519:Food Preservation / Q000379:methods; D006601:Hexoses / Q000032:analysis / Q000737:chemistry*; D006358:Hot Temperature / Q000009:adverse effects*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D015416:Maillard Reaction; D009994:Osmolar Concentration; D056692:Prebiotics / Q000032:analysis; D013053:Spectrophotometry
D002021:Buffers; D006601:Hexoses; D056692:Prebiotics; C030192:tagatose