한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

신규 기능성당 L-아라비노스: 생리활성, 이용, 생산방법

Novel Functional Sugar L-Arabinose: Its Functionality, Uses and Production Methods

  • 윤향식 (충청북도농업기술원 식품개발팀) ;
  • 김정호 (서원대학교 식품영양학과) ;
  • 김태집 (충북대학교 식품공학과 생물건강산업개발연구센터) ;
  • 금인경 (충북대학교 식품공학과 생물건강산업개발연구센터) ;
  • 한남수 (충북대학교 식품공학과 생물건강산업개발연구센터)
  • Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Kim, Chung-Ho (Department of Food Nutrition, Seowon University) ;
  • Kim, Tae-Jip (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University) ;
  • Keum, In-Kyung (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University) ;
  • Han, Nam-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University)
  • 발행 : 2003.10.01
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초록

L-Arabinose inhibits intestinal sucrase in an uncompetitive manner and, consequently, inhibits the absorption of sucrose from the small intestine. The addition of $3{\sim}5%$ L-arabinose to sucrose causes about a 60% reduction in the digestion of sucrose in the small intestine. In addition, it reduces the increase of the levels of blood sugar, insulin, triglycerides, and cholesterol caused by the ingestion of sucrose. The taste of L-arabinose is quite similar to that of sucrose, with approximately 50% the sweetness of sucrose. Naturally occurring arabinose is an L-form and a noncaloric sugar that is not metabolized in animals. L-Arabinose is a common component of plant cell walls and is widely distributed in the plant kingdom. It is the main component of cereal hemicellulose, such as corn, wheat, and rice, pectic substances of beet, apple pulps, and some plant gums. L-Arabinose can be produced by either the acid hydrolysis or the enzymatic hydrolysis of some plant gums, corn fiber, and beet pulps. This novel sugar has a potential to be used as a food additive for improving obesity and maintaining good health.

키워드

참고문헌

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