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Improvement in Food Functions Using Rare Sugars （Keywords: D-Psicose, Food Properties, Antioxidative Activity）

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Improvement in Food Functions Using Rare Sugars （Keywords: D-Psicose, Food Properties, Antioxidative Activity） Foods 02 Glyco-Bio Project Team, Technical Promotion Division, Kagawa In ●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 Outline of technology When food viscoelastic properties and antioxidative activity of custard pudding prepared by adding D-psicose were examined, both the instantaneous elastic and viscosity moduli were higher in pudding containing D-psicose than those containing other sugars (sucrose, D-fructose), and D-psicose was found to increase the viscoelasticity of pudding. Also, when antioxidative activities of antioxidative materials extracted from pudding were examined, the 1,1-diphenyl-2- dustry Support Foundation 1st floor, FROM Kagawa, 2217-16 Hay picrylhydrozyl (DPPH) radical scavenger activity was considerably higher in pudding containing D-psicose than those containing D-fructose or sucrose (Figure). Thus, DPPH radical scavenger activity (%) pudding prepared by the addition of D-psicose showed high Temperature (℃) Kagawa Prefecture Glyco-Biocluster Formation Project antioxidative activity and excellent food properties, and is Figure: DPPH radical scavenger promising as a functional dessert for elderly people. activities of pudding extracts 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 materials for 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. Sales points (1) Food properties can be improved by the addition of rare sugars. (2) An antioxidative activity can be added by the Maillard reaction. ashi-cho, Takamatsu City, Kagawa 761-0301 Japan TEL: +81-87-840- Expected application fields and products (1) Bakery products (2) Foods made of fish or meat pastes (3) Emulsified foods (4) Functional desserts for elderly people Collection of Technological Achievements Related to Rare Sugars Comparison with existing products Advantages Disadvantages Antioxidative activity Preventive effect against hardening Cost D-Psicose Very high High A few thousand yen/kg Sucrose Low Low 200 yen/kg References, patents, etc. ●Reference: Sun, Y. et al.: Modification of ovalbumin with a rare ketohexose through the Maillard reaction: Effect on 0338 FAX: +81-87-864-6303 URL http://www.kagawa-isf.jp/ protein structure and gel properties. J.Agric.Food Chem., 52, 1293-1299 (2004). ●Related industrial property rights: Patent number 4115301 Other matters to note (Developer’s comment) Food properties improve, and the antioxidative activity increases, by the addition of rare-sugar-bound protein as a food material. Also, low-calorie and highly antioxidative foods can be prepared by adding the rare sugar D-psicose to 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].
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