Effect of Glycosyl Sucrose on Gel Formation of Pectin Jelly

MANABE Masatoshi, NISHII Hiroe

doi:10.3136/nskkk1962.30.162

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Other Title

ペクチンゼリーのゲル化に及ぼすグリコシルスクロースの影響
ペクチンゼリーノゲルカニオヨボスグリコシルスクロースノエイキョウ

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Description

Clycosyl sucrose(GS), or sucrose coupled starch syrup, is a natural sweetener with a low-cario-genicity, obtainable by subjecting a mixture solution of starch and sucrose to the transfer action of cyclodextrin glucanotransferase(EC 2. 4. 1. 19). The application of GS to pectin jelly and its stability were studied. The use of GS in high methoxyl pectin(HMP)jelly of either rapid- or slow-set pectin gave satisfactory gel strength. In a model experiment using 65% GS or sucrose and 0.75-1.0% pectin, the pH required to obtain satisfactory gel strength in the rapid- or slow-set pectin jelly with the use of GS was ca. 3.2-3.5, while it was slightly lower when sucrose was used. In low methoxyl pectin(LMP)jelly, satisfactory gel strength was obtained with 30% of GS, pH 3.8, and Ca²⁺ concentration of 25mg/g pectin. LMP gel formation with GS was much more easier than that attained with sucrose at lower concentrations of Ca²⁺, pectin and sugar, and satisfactory gel strength with GS was obtained at a slightly higher pH. In pectin jelly with satisfactory gel strength, GS was stable; scarcely hydrolyzed by acid at a pH of 3.3 or higher when used in HMP jelly, and at 3.6 or higher in case of LMP jelly.

Journal

NIPPON SHOKUHIN KOGYO GAKKAISHI

NIPPON SHOKUHIN KOGYO GAKKAISHI 30 (3), 162-167, 1983

Japanese Society for Food Science and Technology