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首页> 外文期刊>Food research international >Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials
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Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials

机译：以葡萄汁和蔗糖为原料合成低聚果糖

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Grape must market has been rising and there is an increasing interest to use it as a "natural" replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge as an alternative for the new health style trend.The aim of this work was to investigate whether the combination of grape must with sucrose was a suitable raw material for the synthesis of FOS. This way, a prebiotic syrup containing fructose and FOS, potentially useful for the formulation of foods and beverages, could be obtained. The main process consisted of three stages, namely conditioning of grape must (oxidation of the initial glucose concentration, stage 1), synthesis of FOS [incorporation of 20, 30 and 55% (w/w) sucrose, and 3.5% v/v Viscozyme L - 4.2 U/mg-, stage 2], and conditioning of the final product (oxidation of the glucose generated during the synthesis, stage 3).At stage 1, glucose concentration decreased from 222.8 mg/mL to 47.2 mg/mL, representing a decay of about 80% regarding the initial concentration of glucose. At stage 2, incorporating 20% (w/w) sucrose was not enough to impulse FOS synthesis. In turn, although 30 and 55% (w/w) sucrose produced very similar concentrations of total FOS (DP3 + DP4), 55% (w/w) sucrose led to higher glucose generation and less DP4 formation. Hence, 30% (w/w) sucrose was the condition selected for the synthesis and further conditioning of the obtained product (stage 3). In these conditions, the final product consisted of more than 30% of short chain FOS (19% and 13% of DP3 and DP4, respectively), 55% fructose and less than 11% of glucose and sucrose.Considering that fructose has approximately double sweetening power than glucose, the obtained syrup has a bigger sweetening power in comparison with the original grape must, also providing the prebiotic benefits of FOS.
机译：葡萄必不可少的市场一直在增长，人们越来越有兴趣将其用作传统糖的“天然”替代品。具有益生元化合物（包括低聚果糖）的食品或饮料可以替代这种新的健康趋势。这项工作的目的是研究葡萄汁和蔗糖的组合是否是合适的合成原料FOS。这样，可以获得含有果糖和FOS的益生元糖浆，其可潜在地用于食品和饮料的配制。主要过程包括三个阶段，即调节葡萄汁（氧化初始葡萄糖浓度，阶段1），合成FOS [掺入20、30和55％（w / w）的蔗糖和3.5％v / v Viscozyme L-4.2 U / mg-，第2阶段]，调节终产物（合成过程中产生的葡萄糖氧化，第3阶段）。在第1阶段，葡萄糖浓度从222.8 mg / mL降至47.2 mg / mL ，相对于葡萄糖的初始浓度，其衰减约80％。在阶段2中，掺入20％（w / w）的蔗糖不足以推动FOS的合成。反过来，尽管30％和55％（w / w）的蔗糖产生的总FOS浓度非常相似（DP3 + DP4），但55％（w / w）的蔗糖导致更高的葡萄糖生成和更少的DP4形成。因此，选择30％（w / w）蔗糖作为合成和进一步调节所得产物的条件（阶段3）。在这些条件下，最终产物由短链FOS的30％以上（分别为DP3和DP4的19％和13％），55％的果糖和少于11％的葡萄糖和蔗糖组成。糖浆的甜味力比葡萄糖高，与原始葡萄汁相比具有更大的甜味力，还提供了FOS的益生元益处。

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