Chemistry Reference
In-Depth Information
case. Because of nonreducing sugar, this saccharide does not show Maillard reaction with amino
compounds such as amino acids or proteins. Its particular physical features make it an extremely
attractive substance for industrial applications. Furthermore, this saccharide shows good sweetness
like sucrose, and in the food industry, this saccharide is used as a sweetener (Yuan-Tseng et al.
2008).
Trehalose can play a number of different roles in biological systems, including serving as a
reservoir of glucose for energy and/or carbon (Susman and Lingappa 1959); functioning as a stabi-
lizer or protectant of proteins and membranes during times of stress (Arguillis 2000); acting as a
regulatory molecule in the control of glucose metabolism (Thevelein and Hohmann 1995); serving
as a transcriptional regulator (Burklen et al. 1998); and playing a structural and functional role as
a component of various cell wall glycolipids in mycobacteria and related organisms (Brennan and
Nikaido 1995).
Trehalose has good stabilizing functions, namely, preventing starch retrogradation, protein
denaturation, and lipid degradation. For example, trehalose shows poor reactivity against amino
compounds in food because it has high thermostability, wide pH-stability range, and no reducing
power. It also masks unpleasant tastes and odors in food. Therefore, it is superb for the maintenance
of food quality. It was also reported that trehalose is capable of suppressing degradation of fatty
acid. It is indicated that trehalose has a suppressive effect on the auto-oxidation of unsaturated fatty
acids (Higashiyama 2002).
It was suggested that trehalose might have a kind of suppressive effect on the development
of osteoporosis (Nishizaki et al. 2000). The results further imply that the daily ingestion of
trehalose-containing foods could be useful both for bone metabolism and prevention of osteoporo-
sis. Furthermore, it has been shown that trehalose could protect corneal epithelial cells in culture
from death by desiccation and suppress tissue denaturalization (Hirata et al. 1994; Matsuo 2001).
Trehalose has been considered as a potential new drop for dry eyes syndrome and for effective pres-
ervation of organs (Higashiyama 2002).
3.5 pOLYSaCCharIDe pOLYOLS
3.5.1 hydrogenated Starch hydrolysates
Hydrogenated starch hydrolysates (HSH) are a mixture of several sugar alcohols (a type of sugar
substitute). They were developed by a Swedish company in the 1960s. HSH are produced by the
partial hydrolysis of starch. Most often, corn starch is used; however, potato starch or wheat starch is
also used. This creates dextrins (glucose and short glucose chains). The hydrolyzed starch (dextrin)
then undergoes hydrogenation to convert the dextrins to sugar alcohols (Livesey 2003; Wheeler
et al. 1990).
HSH are produced by the partial hydrolysis of corn, wheat, or potato starch and subsequent
hydrogenation of the hydrolysate at high temperature under pressure. The end product is an ingredi-
ent composed of sorbitol, maltitol, and higher hydrogenated saccharides (maltitriitol and others).
By varying the conditions and extent of hydrolysis, the relative occurrence of various monomeric,
dimeric, oligomeric, and polymeric hydrogenated saccharides in the resulting product can be
obtained. A wide range of polyols (also known as sugar alcohols) that can satisfy varied require-
ments with respect to different levels of sweetness, viscosity, and humectancy can, therefore, be
produced (McFetridge et al. 2004; Modderman 1993).
Hydrogenated starch hydrolysate is similar to sorbitol. If the starch is completely hydrolyzed,
there are only single glucose molecules, and then after hydrogenation, the result is sorbitol. Because
in HSH the starch is not completely hydrolyzed, a mixture of sorbitol, maltitol, and longer chain
hydrogenated saccharides (such as maltotriitol) is produced. When there is no single dominant
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