Rheological Characteristics of Heat-Induced Custard Pudding Gels with High Antioxidative Activity
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概要
- 論文の詳細を見る
Custard pudding gels were prepared from fresh whole egg, milk and sugar. The effects of D-psicose (Psi), a non-calorie rare hexose, on the antioxidative activity and rheological properties of the custard pudding gels were investigated at different temperatures for comparison with those of control sugars (sucrose, Suc; D-fructose, Fru). The rheological behavior of the heat-induced pudding gels was evaluated by using breaking and creep tests. During the heat-induced gel formation, custard pudding containing Psi (15%, wt/wt) demonstrated a stronger breaking strength and higher viscoelasticity than those containing Fru and Suc. The thermodynamic parameters obtained from DSC indicated that the egg white (EW) proteins were made less thermally stable when heated in the presence of Psi than in the presence of Fru and Suc. These findings are consistent with enhanced aggregation of the EW solution in the presence of Psi. Furthermore, the Psi pudding gels possessed higher antioxidative activity than the control sugar pudding gels by using an analysis of the scavenging activity on DPPH radicals and the ferric-reducing antioxidative power. These results suggest that Psi favored cross-linking of Psi-protein molecules through the Maillard reaction which increased the formation of intermediate products to improve functionality. Custard pudding containing Psi could therefore be an effective functional sweet dessert with high antioxidative activity and the outstanding gelling characteristics.
- 2006-12-23
著者
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IZUMORI KEN
Department of Bioresource Science, Faculty of Agriculture, Kagawa University
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Hayakawa Shigeru
Department of Bioresource Science, Faculty of Agriculture, Kagawa University
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Ogawa Masahiro
Department of Cardiology, Fukuoka University School of Medicine
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SUN Yuanxia
Department of Biochemistry and Food Science, Kagawa University
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JIANG Huihong
Department of Biochemistry and Food Science, Kagawa University
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Hayakawa Shigeru
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Izumori Ken
Department Of Biochemistry And Food Science Faculty Of Agriculture And Rare Sugar Research Center Ka
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Ogawa Masahiro
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Izumori Ken
Department Of Biochemistry And Food Science Kagawa University
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Sun Yuanxia
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Jiang Huihong
Department Of Biochemistry And Food Science Kagawa University
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Ogawa Masahiro
Department Of Anesthesiology Nihon University School Of Medicine
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