Anti-retrograding effects of rare sugars on starch

Foods 05
Anti-retrograding effects of rare sugars on starch
(Keywords: D-Psicose, Starch, Prevention of aging)
●Research representative
Shoichi Gotani, Professor, Kagawa University Faculty of Agriculture
Outline of technology
Temperature (℃)
Sales points
●High anti-retrograding effect on starch.
Expected application fields and products
(1) Emulsifiers
(2) Secondary food materials
(3) Food additives
Comparison with existing products
Disadvantages
Advantages
Temperature at the beginning of gelatinization
Anti-aging effect
Cost
D-Psicose
Low
High
A few thousand yen/kg
Sucrose
High
High
200 yen/kg
References, patents, etc.
None
Other matters to note
(Developer’
s comment)
Sucrose prevents retrograding of starch because of its strong hydration ability but increases the gelatinization
temperature of starch. We think that sucrose also prevents hydration of starch because of its high hydration ability.
In contrast, D-psicose has a similar preventive effect on retrograding of starch but increases the gelatinization
temperature only slightly and shows no marked inhibitory effect on gelatinization. D-Psicose may improve the
production efficiency of starch foods containing sugars.
(Developer’
s contact address)
TEL: +81-87-891-3103 E-mail: [email protected]
Kagawa Prefecture Glyco-Biocluster Formation Project Collection of Technological Achievements Related to Rare Sugars
Control of retrograding of starch is important for
Kikyo + Sucrose
its processing and storage. While sucrose is
Kikyo + D-Allose
known to decelerate retrograding of starch, it
Kikyo + D-Psicose
tends to be avoided in modern society due to its
Momiji + Sucrose
high calorie. D-Psicose, a non-calorie sugar with
Momiji + D-Allose
about 70% of sweetness of sucrose, will be
Momiji + D-Psicose
expected for is shown to be useful for the
prevention of retrograding of starch, it will be
the discovery of a new use of a rare sugar in the
food field.
Therefore, we investigated the effect of Dpsicose, D-allose, psico-rare sugar (3:1 mixture of
D-fructose and D-psicose), sucrose, and DRatio of sugar relative to starch
fructose on the retrograding of starch with the
Figure: Effects of sugars on the temperature
measurements DSC, amylose content, and
at the beginning of gelatinization of starch
texture of starch.
The temperature at the beginning of
gelatinization was highest in the starch gel with sucrose, followed by the starch gel with D-allose and the starch gel
with D-psicose (Figure). Measurement of the hardness stress of the gels after storage for 1 hour indicated that Dpsicose inhibited gelatinization of kikyo (nonglutinous rice) similar as emulsifier. Measurements after storage for 7
days or longer showed that the addition of sucrose and D-psicose prevented hardening of both kikyo and momiji
(glutinous rice), i.e. inhibited aging.
Glyco-Bio Project Team, Technical Promotion Division, Kagawa Industry Support Foundation 1st floor, FROM Kagawa, 2217-16 Hayashi-cho, Takamatsu City, Kagawa 761-0301 Japan TEL: +81-87-840-0338 FAX: +81-87-864-6303 URL http://www.kagawa-isf.jp/
●Research theme