• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.804-807
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• 1997

Palatinose is a disaccharide molecule which can substitute sucrose as a sweetening agent. A microbial fermentation technology has been developed to produce palatinose. In order to verify the safety of palatinose products, we have performed 1) bacterial reverse mutation test using Salmonella typhimurium TA1535, TA1537, TA98 and TA100, and 2) in vitro chromosome aberration test using Chinese Hamster Lung (CHL) cell. In bacterial reverse mutation test, both palatinose and palatinose syrup did not induce any significant increase of $His^{+}$ revertants up to 10 mg/plate. In in vitro chromosome aberration test, palatinose and palatinose syrup also did not cause any significant increase of chromosome aberrant cells up to 5 mg/mL. These results suggest that palatinose products have no mutagenic potential in these in vitro mutagenicity tests.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.800-803
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• 1997

The acute toxicity of palatinose and palatinose syrup was assessed in Sprague-Dawley rats. Palatinose and palatinose syrup, when administered orally at the doses of 27 g/kg, did not cause any death. Although the decrease in weight gain was observed in males treated with palatinose syrup, it did not have any toxicological importance. There were no significant changes in hematological and biochemical parameters. From these results, it was concluded that palatinose and palatinose syrup did not induce any remarkable toxicological symptoms and the $LD_{50}$ is >27 g/kg by oral administration in Sprague-Dawley rats.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.6_2
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• pp.1025-1031
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• 2023

In order to examine the pre-industrial application product quality characteristics of yanggang (a type of traditional Korean confectionery) with varying levels of Palatinose, this study conducted multiple preliminary experiments. By applying different amounts of Palatinose (1%, 2%, 3%, 4%) and adhering to a recipe suitable for commercial products, the yanggang was produced under controlled manufacturing conditions. While the moisture content of the manufactured yanggang adhered to the established manufacturing standard, showing minimal variations, there were statistically significant differences observed with an increase in the Palatinose proportion, exhibiting a trend akin to findings from other yanggang studies. Similarly, there were slight but statistically significant differences observed in soluble solids content and pH, though these differences were not found to have a significant impact. The addition of Palatinose did not induce changes in the elasticity (springiness) and firmness (gumminess) of the yanggang, nor in its chewiness, as the Palatinose content increased. Despite a reduction in calorie content, the addition of Palatinose did not influence the appearance and taste of the yanggang.

• KSBB Journal
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• v.7 no.1
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• pp.79-83
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• 1992

The characteristics of Erwinia rhapontici cells with $\alpha$-glucosyltransferase activity immobilized in Ca-alginate beads and the performance of two different types of reactor-stirred tank reactor(STR) and packed bed reactor(PBR)-charged with these immobilized cells to produce palatinose from sucrose were investigated. The optimal pH(5.5-6.0) and temperature($30-35^{\circ}C$) showed no appreciable difference between free and immobilized cells. The apparent Km value of the immobilized cells(0.28M) was approximately two times higher than that of free cells(0.13M) at $30^{\circ}C$. The half life of the immobilized cells was found to be 380 h with STR while much greater operational stability was achieved with PBR. Continuous operation of PBR at a space velocity of $0.2h^{-1}$ for 30 days showed only 5% loss of initial activity.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.520-528
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• 2004

The effects of the substitution of sugar alcohol for sugar on the sensory properties of mulberry rice cake, 'Bbongseolgy', were evaluated in two phases. First, the relative sweetness of xylitol, erythritol and palatinose to the sucrose in the food systems were examined with paired comparison tests. Second, the sensory properties of the mulberry rice cake containing xylitol, erythritol and palatinose substitution for sugar at a sweetness level equal to sucrose were studied. Sensory analysis for the mulberry rice cake characteristics was conducted and consumer acceptability tests were performed. The physical properties of mulberry rice cake were also examined. The relative sweetness of xylitol, erythritol and palatinose, compared to sucrose, in the solid model food system were 1.00, 0.63 and 0.42, respectively. This result showed that the relative sweetness of xylitol, erythritol and palatinose to sugar was slightly lower than those in the liquid model food system, in which flavor did not influence the sweetness. Mulberry rice cake with erythritol or palatinose had very similar characteristics, with lower fracturability and tenderness, and higher moistness, compactness and chewiness compared to that with sucrose or xylitol. Mulberry rice cake with xylitol was significantly the most fracturable, grainy, and driest, and the least adhesive, among the samples. The consumer test showed no difference in overall acceptability among the samples and consumers perceived differences only in moistness, coarseness and compactness among the samples. Mulberry rice cake with erythritol was the most favored in many characteristics. These results indicate that erythritol substitution for sugar inmulberry rice cake is suitable as a low-calorie rice cake with beneficial functions to improve in the health and texture of the rice cake.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.849-860
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• 2022

The myofibril protein (MP) isolate-saccharide graft reactions was prepared using the Maillard reaction with saccharides. The effects of various saccharides on protein functionality and quality of the Maillard reaction were investigated and compared with those of MP. The grafting degree of the MP isolate-saccharide graft reaction was significantly higher in the reducing sugar-treated groups (lactose, glucose, fructose, and palatinose). The browning intensity of the MP isolate-saccharide graft reaction with fructose, sucrose, and erythitol was higher than that observed in the control reaction (p<0.05). MP that reacted with reducing sugars (glucose, fructose, palatinose, and lactose) had fainter bands than MP that reacted with non-reducing sugars (sucrose, erythitol, trehalose, sorbitol, and xylitol). MPs conjugated with glucose exhibited higher protein solubility. The palatinose and lactose treatments were maximum in water binding capacity, though no significant difference in oil binding capacity among the saccharide treatments was observed. The emulsion stability of the MP isolate-saccharide graft reaction with palatinose and erythitol was higher than that of the control reaction. Therefore, reducing sugars have good protein functionality in the MP isolate-saccharides graft reaction.

• Proceedings of the Microbiological Society of Korea Conference
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• 1991.04a
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• pp.137-147
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• 1991

• Food Science and Industry
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• v.44 no.4
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• pp.73-83
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• 2011

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.555-559
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• 2020

In order to examine the toxicity of palatinose-L (Pal-L) bioconverted from sucrose, we performed a 14-consecutive day toxicity study with male and female Sprague-Dawley (SD) rats. We recorded clinical signs of toxicity, body weight, organ weights, hematology, blood biochemical, urinalysis, histological changes in organs, such as the liver and kidneys, and clinical chemistry analysis data for all SD rats. There were no significant changes in food/water consumption, body weight, and organ weights during the experimental period. Although there were some hematologic and urinalysis alterations, these changes were not considered toxicologically significant. In addition, histopathological examination of the liver and kidneys revealed no abnormal or toxicological changes between the control and Pal-L-treated rats of both sexes. Collectively, these results suggest that Pal-L was not indicated to have any toxicity in the SD rats when it was orally administered up to a dose of 1,000 mg/kg/day for 14 days.

• Food Industry And Nutrition
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• v.19 no.1
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• pp.33-37
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• 2014