Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Cryo- and Thermo-protective Effects of Enzymatically Synthesized $\beta$-Galactosyl Trehalose Trisaccharide

  • Kim, Bong-Gwan (Department of Food and Nutrition, Brain Korea 21 Project, Yonsei University) ;
  • Ryu, Soo-In (Department of Food and Nutrition, Brain Korea 21 Project, Yonsei University) ;
  • Lee, Soo-Bok (Department of Food and Nutrition, Brain Korea 21 Project, Yonsei University)
  • Published : 2008.02.29
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Abstract

The effects of $\beta$-(1,6)-galactosyl trehalose trisaccharide ($\beta$-GT) that was preferentially produced by Escherichia coli $\beta$-galactosidase on cryo- and thermo-protections of protein were investigated with those of other sugars at the level of 8% (w/v). As compared to a control without sugar additive, $\beta$-GT effectively enhanced 32-54% of the cryoprotection of fish actomyosin against repeated freeze-thawing and frozen storage, and also 49% of the protection against thermal inactivation of pyrophosphatase, respectively. As a result, it was significantly more effective than sorbitol and trehalose in both cryoprotection and thermoprotection. Thus, $\beta$-GT would be possibly applied as a sugar substitute for cryo- and thermo-protective applications of food protein.

Keywords

References

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