Production of a low calorie mandarin juice by enzymatic conversion of constituent sugars to oligosaccharides and prevention of insoluble glucan formation.
Over 99% of sucrose in mandarin juice (57.1 g/l in original juice to 428.4 g/l in concentrated juice) was enzymatically converted to glucooligosaccharides using 3 U dextransucrase/ml prepared from Leuconostoc mesenteroides at 28 °C. The oligosaccharide synthesis yields were 51 and 47% for the original and the concentrated mandarin juice, respectively. The degree of polymerization of oligosaccharides in the enzyme-modified juice was 2-7. Calories in the original and modified mandarin juice were 433 and 301 kcal/l (30.5% reduction). Compared with the original juice, the enzyme-modified juice showed 82% decrease of insoluble glucan formation by mutansucrase from Streptococcus mutans. A sensory evaluation of the juices revealed that the original and modified mandarin juices had sweetness values of 4.5 and 4.9 and the same values for overall acceptability.
The Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-Gun, Gangwon-do, 232-916, South Korea.
Thi Thanh Hanh
TT
Nguyen
Jae-Young
JY
Cho
Ye-Seul
YS
Seo
Hye-Jin
HJ
Woo
Hwa-Kyoung
HK
Kim
Ghahyun J
GJ
Kim
Deok-Young
DY
Jhon
Doman
D
Kim
D001628:Beverages; D002151:Calorimetry; D005511:Food Handling / Q000379:methods*; D005964:Glucosyltransferases / Q000378:metabolism*; D007934:Leuconostoc / Q000201:enzymology; D009844:Oligosaccharides / Q000378:metabolism*; D013295:Streptococcus mutans / Q000201:enzymology; D013393:Sucrase / Q000378:metabolism*; D013395:Sucrose / Q000378:metabolism*; D013696:Temperature
D009844:Oligosaccharides; D013395:Sucrose; D005964:Glucosyltransferases; C020025:dextransucrase; D013393:Sucrase