パラチノ-スの製法と用途 (アミラ-ゼシンポジウム(1987)<特集>)
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概要
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A pure preparation of a-glucosyltransferase, prepared from sucrose-grown cells of Protaininobacter rubrum CBS 574. 77, produces simultaneously about 80 parts of palatinose and about 10 parts of trehalulose (a-glucopyranosyl-1, 1-fructof uranose) from 100 parts of sucrose. In order to utilize the enzyme of P. rubrum for the large scale production of palatinose, a method for immobilizing whole cells has been developed. The latter comprises a cell entrapping process involving alginate and a cross-linking process involving polyethyleneimine absorbed in the alginate-gel with glutaraldehyde. The composition of the products produced from sucrose by the immobilized enzyme is the same as that in the case of the free enzyme. A commercial palatinose production process gives two kinds of products, i. e., crystals and a syrup. The former consists of palatinose monohydrate, above 99.0% in purity, and the latter is a liquid product with a solid content of 71%. About 60% of the total solid in the syrup is occupied by trehalulose and palatinose. Both products are now used as bulky foodstuffs with sweetening power and as sugar substitutes in the food industry in Japan. The main advantage in using palatinose products is the reduced cariogenicity of the food, because many experiments have shown that pure palatinose is non-cariogenic and that the palatinose syrup is low-cariogenic. Palatinose and trehalulose are hydrolyzed by isomaltase in the small intestine. Palatinose is absorbed so slowly that it only causes smalll increases in the levels of blood glucose and insulin. This suggests the feasibility of its novel use for special foods for diabetics.
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