The introduction of Trehalose
Trehalose has a wide range of sources and is commonly found in bacteria, yeast, fungi, algae, and insects. Trehalose is a stress metabolite that can be synthesized in large quantities in the body when cells are under stress, and has non-specific protective effects on both organisms and biological macromolecules. Living organisms such as live yeast and frogs can survive under dry or frozen conditions, which are believed to be due to the protective effects of trehalose on cell membranes, membrane proteins, protein structures, and other harsh environments such as freezing, drying, and high osmotic pressure.
Trehalose is a combination of two glucose molecules α,α- A non reducing disaccharide formed by 1, 1 bond connection, widely present in animals, plants, and microorganisms, with unique biological properties different from other carbohydrates. It is low in sweetness and only 38% sweeter than sugar.
In nature, many foods contain trehalose, which is widely distributed and has been one of the sugars consumed since ancient times.
2、 The principle of action of trehalose
(1) Embedding effect: Under different stress conditions, such as high temperature, drought, extreme cold, etc., trehalose as a stress metabolite, can form a protective film on the cell surface to protect biological molecules such as biofilms and proteins, which is related to the unique properties of trehalose: trehalose is a substance with very stable chemical properties, Even under high temperature and acidic conditions, it is not easy to undergo decomposition reactions, and the non reducing nature of trehalose allows it to coexist stably with amino acids and proteins without the occurrence of Maillard reactions without affecting cell activity.
(2) Water substitution effect: Bioactive macromolecules (such as proteins, liposomes, and cell membranes) are surrounded and protected by a layer of water film, which is an essential material basis for maintaining their structure and function. When cells are in a water deficient state, the removal of the water film will cause irreversible changes in the macromolecules. If trehalose is present during the drying process, trehalose can replace water molecules to form hydrogen bonds in the dehydrated area of the active macromolecules, to maintain its spatial structure without losing its activity.
2、 The functional characteristics of trehalose
(1) Trehalose can maximally inhibit starch aging;
(2) Trehalose can maximally inhibit protein denaturation
(3) Trehalose can maximize the decomposition of fatty acids
(4) Trehalose can inhibit the growth of ice crystals
Trehalose can inhibit the growth of ice crystals and minimize the degree of damage during freezing and thawing of frozen foods, thereby preserving the original taste of the food
(5) Non hygroscopicity
Trehalose has stable properties and is not easily hygroscopic, making it most suitable for making ingot shaped fructose, sugar coated medicine ingots, etc.
(6) Dissolution and crystallinity
At low temperatures, the solubility of trehalose is lower than that of granulated sugar, and it has good crystallinity. It can be used to make sugar toppings, sugar coats, soft candies, liquor chocolate, etc. with low moisture absorption.
(7) Stable glass treated products
The glass transition temperature of trehalose can reach over 100 ℃, so adding a small amount of trehalose can easily vitrify food and maximize its stability.
(8) Moisturizing and moisturizing
3、 How to Identify the Quality of Trehalose
(1) Product color, good color pure white,
(2) Clump or not. Good ones do not clump, while poor ones are easy to clump.
(3) The lower the sweetness, the better, indicating less impurities and a non bitter aftertaste..
(4) Dissolution characteristics: When poor trehalose dissolves, there will be white granular substances, if less, indicating that the production process is excellent and there are few impurities
(5) Maillard reaction: The strength of Maillard reaction represents the purity of trehalose.
(6) Resistance to starch aging.
4、 Application Techniques of Trehalose
(1) The amount of trehalose should not be too less, reaching more than 1-2% of the material to be protected. Each cell needs to be protected in order to have a macroscopic effect;
(2) The amount of trehalose should not be too much, as its support is weaker than white sugar and its water locking effect is very good, making the product easy to softening and sticking;
(3) The solubility of trehalose is relatively low compared to white sugar, so it should not be used too much and is easy to sand return;
(4) Trehalose has a permeability similar to that of white sugar, so it is used instead of white sugar.