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Foods 02
●Research theme
Improvement in food functions using rare sugars（Keywords: D-Psicose, Food properties, Antioxidative activity）
●Research representative Shigeru Hayakawa, Professor, Kagawa University Faculty of Agriculture
When food viscoelastic properties and antioxidative activity ofcustard pudding prepared by adding D-psicose wereexamined, both the instantaneous elastic and viscosity moduliwere higher in pudding containing D-psicose than thosecontaining other sugars (sucrose, D-fructose), and D-psicosewas found to increase the viscoelasticity of pudding. Also,when antioxidative activities of antioxidative materialsextracted from pudding were examined, the 1,1-diphenyl-2-picrylhydrozyl (DPPH) radical scavenger activity wasconsiderably higher in pudding containing D-psicose thanthose containing D-fructose or sucrose (Figure). Thus,pudding prepared by the addition of D-psicose showed highantioxidative activity and excellent food properties, and ispromising as a functional dessert for elderly people.Also, egg white proteins bound with rare sugars (D-allose, D-psicose) and reference sugars (D-glucose, D-fructose) were prepared by the Maillard reaction and used as materialsfor the production of sponge cake. By binding rare sugars to food proteins, food processing properties improved(prevention of hardening with time), and the antioxidative activity increased, adding extra values to the products.
(1) Food properties can be improved by the addition of rare sugars.(2) An antioxidative activity can be added by the Maillard reaction.
(1) Bakery products(2) Foods made of fish or meat pastes(3) Emulsified foods(4) Functional desserts for elderly people
●Reference: Sun, Y. et al.: Modification of ovalbumin with a rare ketohexose through the Maillard reaction: Effect onprotein structure and gel properties. J.Agric.Food Chem., 52, 1293-1299 (2004).
●Related industrial property rights: Patent number 4115301
(Developer’s comment)Food properties improve, and the antioxidative activity increases, by the addition of rare-sugar-bound protein as afood material. Also, low-calorie and highly antioxidative foods can be prepared by adding the rare sugar D-psicoseto bakery products, such as pudding. Therefore, functional desserts contributing to the prevention of lifestyle-related diseases can be developed by using the rare sugar D-psicose.(Developer’s contact address)TEL: +81-87-891-3099 E-mail: [email protected]
Glyco-Bio Project Team
, Technical Promotion D
ivision, Kagawa Industry Support Foundation 1st floor, FR
OM Kagaw
a, 2217-16 Hayashi-cho, Takam
atsu City, Kagaw
a761-0301 Japan
TEL: +81-87-840-0338 FAX: +81-87-864-6303 URL http://w
ww.kagaw
a-isf.jp/
Kagaw
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Outline of technology
Expected application fields and products
Comparison with existing products
References, patents, etc.
Other matters to note
Sales points
Advantages
D-Psicose Very high
Low Low 200 yen/kg
High A few thousand yen/kg
Antioxidative activity Preventive effect against hardening Cost
Sucrose
Disadvantages
DPPH radical scavenger activity (%)
Figure: DPPH radical scavenger activities of pudding extracts
Temperature (℃)
