Produção de isomaltulose, um substituto da sacarose, utilizando glicosiltransferase microbiana

Química Nova

Haroldo Yukio Kawaguti¹  Hélia Harumi Sato¹ 

[1] ,Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Ciência de AlimentosCampinas SP ,Brasil

关键词: glucosyltransferase;    isomaltulose;    immobilized cells;   

DOI  :  10.1590/S0100-40422008000100025

来源: SciELO

【 摘 要 】

Isomaltulose, a functional isomer of sucrose, is a non-cariogenic reducing disaccharide; has a low glycemic index; selectively promotes growth of beneficial bifidobacteria in the human intestinal microflora; and has greater stability than sucrose in some foods and beverages. Isomaltulose is a nutritional sugar that is digested more slowly than sucrose, and has health advantages for diabetics and nondiabetics. Immobilization techniques, especially entrapment of the cells, are widely used for conversion of sucrose into isomaltulose. Immobilization offers advantages such as minimum downstream processing, continuous operation and reusability of cells. Isomaltulose is currently considered to be a promising sugar substitute.

【 授权许可】

CC BY-NC   
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