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Somov V. , Wimm Bill-Dann/Dairy R&D , Dmitrovskoe Shosse 108, Moscow, 127591 Russian Federation

Evdokimov I. , North-Caucasus Federal University , Pushkin Str. 1, Stavropol, 355009 Russian Federation

Knyazev S. , Wimm Bill-Dann/Dairy R&D , Dmitrovskoe Shosse 108, Moscow, 127591 Russian Federation

Perminov S. , Wimm Bill-Dann/Dairy R&D , Dmitrovskoe Shosse 108, Moscow, 127591 Russian Federation

Kurash Y. , PepsiCo/Long Term Research , Skyline Drive 3, Hawthorne, NY, 10532 USA

Год 2015 Номер журнала 2 DOI 10.12737/13113
Аннотация Sugar substitution is a hot topic in current food and beverage development. Sugar substitute is a food additive with sugar-like taste and usually cheaper than sugar. We developed production of glucose-galactose syrup (GGS) from cheese whey to replace and lower sucrose contentin dairy products. Nanofiltrated whey containing 15% lactose underwent enzymatic and demineralization processing, producing different levels of monosaccharaides and electrolytes. We hypothesized that the amount of glucose/galactose and minerals in GGS might mediate sweet taste transduction resulting in different perception of sweetness. Using cell-based approach we demonstrated a link between GGS composition, cellular response, and sensory data. GGS with 20% glucose and 16% galactose activated sweet taste transduction and had similar sweetness level compared to sucrose. Moreover, demineralization level of GGS mediated sweet perception and cellular responses. Taken together, our results provide opportunities to optimize production at low-cost GGS from whey to reduce sugar in various PepsiCo products.
Ключевые слова Glucose-galactose syrup (GGS), whey, lactose, nanofiltration, demineralization, dairy products
Информация о статье Дата поступления 24 апреля 2015 года
Дата принятия в печать 14 мая 2015 года
Дата онлайн-размещения 20 ноября 2015 года
Выходные данные статьи Somov V., Evdokimov I., Knyazev S., Perminov S. and Kurash Yu. Application of whey-derived syrups in dairy products. Foods and Raw Materials, 2015, vol. 3, no. 2, pp. 89–95. doi: 10.12737/13113.
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