It is well known that maltose is a disaccharide in which two glucose molecules are linked by an α-1,4 glycosidic bond, while isomaltose (Isomaltose) is a disaccharide in which two glucose molecules are linked by an α-1,6 glycosidic bond. Because of the different molecular conformation, it is called isomaltose to distinguish it from maltose. Normally, maltose is easily fermented by yeast, while isomaltose is not fermented by yeast, and isomaltose is a non-fermentable oligosaccharide. Isomaltose is a non-fermentable oligosaccharide. Isomaltose can effectively promote the growth and reproduction of bifidobacteria, which are beneficial bacteria in the human body, so it is also called "bifidobacteria growth promoter", or "bifidobacteria factor" for short. After many years of clinical and practical application, Bifidobacterium has many health care functions, and as a Bifidobacterium growth promoter, oligoisomaltose has naturally attracted people's attention. Oligomeric isomaltose rarely exists in free state in nature, but as a component of branched-chain starch or polysaccharides, it exists in small quantities in certain fermented foods such as soy sauce, yellow wine or enzymatic glucose syrup. The maltose industry requires an enzyme for the production of oligomeric isomaltose from starch, this enzyme is α-glucosidase, also known as glucosyltransferase, or simply α-glucosidase. It can cut the α-1,6 glycosidic bond in the molecular structure of maltose and malt oligosaccharides, and can transfer a glucose residue free to another glucose molecule or maltose or maltotriose and other molecules in the α-1,6 position to form isomaltose, isomalttriose, isomalttetrasaccharide, isomalt pentasaccharide, and pentasaccharide and pentasaccharide and pentasaccharide. Oligomeric isomaltose vibrating sieve, oligomeric isomaltose sieving machine The properties of oligomeric isomaltose are introduced as follows:
1. Sweetness to white sugar sweetness of 100, oligomeric isomaltose and its sugar sweetness comparison is as follows (20 ℃ under the comparison with sucrose 10% solution): the type of sugar sweetness sugar 100 high fructose corn syrup 165 glucose 70 maltose 40 sorbitol 65 oligomeric isomaltose Syrup 1MO-50052 oligoisomaltose syrup 1MO-90042 high maltose syrup 40 oligoisomaltose syrup (powder) taste quality is wonderful, can be used to replace part of the sucrose, to improve the taste of food, reduce the sweetness.
2. Viscosity Oligomeric isomaltose syrup and the same concentration of sucrose solution viscosity is very close to the food processing than caramel is easy to operate, for candy, pastries and other foods, the organization of the organization and characteristics of no adverse effect.
3. Heat resistance, acid resistance, oligomeric isomaltose has excellent heat resistance and acid resistance. The concentration of 50% syrup will not decompose when heated for a long time under PH3 and 120℃. It can be used in beverages, canned food, high temperature processing or low PH food to maintain the original characteristics and functions.
4. Humidification and prevention of starch aging Oligomeric isomaltose has humidification, so that the water is not easy to evaporate, a variety of food moisturizing and its quality maintenance has a better effect, and can inhibit the formation of sucrose and glucose crystals. Bread, sweet snacks and other starch-based food, often a little storage that is hardened, and the addition of oligomeric isomaltose can prevent starch aging, extending the preservation time of food.
5. coloring Oligomeric isomaltose contains sugar molecules at the end of the reduction of genes, and proteins or amino acids *** heat will occur Maillard reaction and produce the quilt coloring, coloring degree of the depth of the sugar concentration and related to *** heat of the proteins or amino acids of the type, PH, heating temperature and length of time related. Therefore, the use of oligoisomaltose processing of various foods should take into account the cooperation of the above factors.
6. Moisture activity of oligomeric isomaltose moisture activity: in the concentration of 75%, 25 ℃ for 0.75. Close to sucrose, used to replace some of the sucrose in the food formula conversion is quite convenient.
7. The freezing point of polyisomaltose is lowered under the freezing point drop and sucrose close to the freezing temperature is higher than fructose. Used in the manufacture of cold beverages, so that the product is fluffy and tasty. 8, fermentation of low polyisomaltose is yeast and lactic acid bacteria can not be utilized sugar. When it is added to bread and fermented milk (yogurt), it will not be utilized by yeast and lactic acid bacteria, but remains in the food to play its characteristics and promote the development of bifidobacteria. Especially in fermented milk, it does not interfere with normal lactic acid bacteria fermentation.
9. Anti-causticity Oligomeric isomaltose has excellent anti-causticity property, it is not easy to be fermented by Streptococcus mutans (Streptococcus mutant), so it produces less acid, and the teeth are not easy to be corroded, and it is not easy to be produced by Streptococcus mutans when it is used in conjunction with sucrose and also can hinder the sucrose from being produced by the water-insoluble high molecular dextran, and it can inhibit the decaying property of sucrose. The effect of Panose in oligoisomaltose in preventing the formation of dental tartar is extremely obvious. Dental caries is also one of the most common dental diseases among children in China, protecting children's oral health, preventing dental disease, replacing sugar with oligoisomaltose to produce non-caries-resistant food and beverages is a valuable work, and I hope to draw the attention of the health sector, food and health care sector.
10. The maximum non-functional amount of oligoisomaltose is more than 2g/kg body weight. For oligoisomaltose powder, rats orally cast with acute toxicity LD50 is 4g/kg body weight or more, compared with low toxicity sucrose (LD50 is 29.8/kg body weight) and maltose (LD50 is 26.7/kg body weight), it is extremely safe. The above sugar powder was added to drinking water and freely ingested by rats within 1 year, and the daily intake was 2.7-5.0g/kg body weight of isomaltose. After long-term feeding test, the anatomical results and blood examination did not show any abnormality, and there was no mutagenicity with the bacterial regression mutagenicity test and chromosomal abnormality test of cultured cells. Therefore, oligoisomaltose is a sweetener with very high safety.