CHARACTERISTICS AND APPLICATIONS OF A POLYFRUCTAN SYNTHESIZED FROM SUCROSE BY ASPERGILLUS-SYDOWI CONIDIA

被引：8

作者：

HARADA, T ^{[1
]}

SUZUKI, S ^{[1
]}

TANIGUCHI, H ^{[1
]}

SASAKI, T ^{[1
]}

机构：

[1] NATL FOOD RES INST,TSUKUBA,IBARAKI 305,JAPAN

来源：

FOOD HYDROCOLLOIDS | 1993年 / 7卷 / 01期

关键词：

D O I：

10.1016/S0268-005X(09)80022-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A polyfructan synthesized from sucrose by the action of Aspergillus sydowi conidia was composed of 2,1-linked beta fructofrunoside residues with a molecular weight of >10 million. It was a white powder with no taste and no flavor. Moreover, it was water soluble and its free flowing powder characteristic seemed to be explained by its high amount of Brunauer Emmett and Taller (B.E.T) monomolecular layer of adsorbed water compared with other saccharides. The polyfructan solution had a much lower viscosity than those of other polysaccharide solutions. The solution was stable under moderate heating and shearing. The polyfructan might be used as a dietary fiber as a low calorie bulking agent for sweeteners such as Aspartame, or as a fat substitute in various processed foods like ice cream and baked cheese cake.

引用

页码：23 / 38

页数：16

共 16 条

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