{"id":4363,"date":"2024-08-04T11:21:31","date_gmt":"2024-08-04T11:21:31","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=4363"},"modified":"2024-08-04T11:38:09","modified_gmt":"2024-08-04T11:38:09","slug":"sweetener-food-additive","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/edesitoszer-elelmiszer-adalekanyag\/","title":{"rendered":"Hogyan v\u00e1ltozik az \u00e9des\u00edt\u0151szer \u00e9dess\u00e9ge k\u00fcl\u00f6nb\u00f6z\u0151 ph-\u00e9rt\u00e9kek \u00e9s h\u0151m\u00e9rs\u00e9kletek mellett?"},"content":{"rendered":"

Hogyan v\u00e1ltozik az \u00e9des\u00edt\u0151szer \u00e9dess\u00e9ge k\u00fcl\u00f6nb\u00f6z\u0151 ph-\u00e9rt\u00e9kek \u00e9s h\u0151m\u00e9rs\u00e9kletek mellett?<\/h1>\n

Az \u00e9des\u00edt\u0151szerek, azaz az \u00e9lelmiszerek \u00e9des \u00edz\u00e9t ad\u00f3 anyagok az \u00e9des \u00edz\u00e9rzetet a T1R2 \u00e9s T1R3 \u00e9dess\u00e9greceptorokhoz k\u00f6t\u0151dve stimul\u00e1lj\u00e1k. Az \u00e9des\u00edt\u0151szerek t\u00e1pl\u00e1lkoz\u00e1si \u00e9rt\u00e9ke \u00e9s az \u00e9dess\u00e9ghat\u00e1s (azaz a relat\u00edv \u00e9dess\u00e9g) szerint t\u00e1pl\u00e1l\u00f3 \u00e9des\u00edt\u0151szerekre \u00e9s nem t\u00e1pl\u00e1l\u00f3 \u00e9des\u00edt\u0151szerekre oszthat\u00f3k.<\/p>\n

T\u00e1pl\u00e1l\u00f3 hat\u00e1s\u00fa \u00e9des\u00edt\u0151szerek, bele\u00e9rtve a cukrokat \u00e9s a cukoralkoholokat, mint p\u00e9ld\u00e1ul a malt\u00f3zszirup, a frukt\u00f3zszirup stb, t\u00f6bb energi\u00e1t, magas glik\u00e9mi\u00e1s index; cukoralkoholok alacsonyabb kal\u00f3ri\u00e1t, \u00e9dess\u00e9g is kiss\u00e9 rosszabb, mint a szachar\u00f3z; nem t\u00e1pl\u00e1l\u00f3 \u00e9des\u00edt\u0151szerek term\u00e9szetes \u00e9s mesters\u00e9ges pontok, amelyek k\u00f6z\u00fcl a term\u00e9szetes \u00e9des\u00edt\u0151szer szteviozid az elm\u00falt \u00e9vekben az \u00e9lelmiszeripar \u00e1ltal sz\u00e9les k\u00f6rben t\u00e1mogatott, a sztevia \u00e9s a tetraciklusos diterp\u00e9n kever\u00e9ke, de a keser\u0171s\u00e9g, a fanyar \u00edz \u00e9s a keser\u0171 \u00edz megl\u00e9te miatt, azonban a hib\u00e1k, mint p\u00e9ld\u00e1ul a keser\u0171 \u00edz, a fanyar \u00edz \u00e9s az alacsony tart\u00f3s \u00e9dess\u00e9g miatt az alkalmaz\u00e1sa korl\u00e1tozott.<\/p>\n

Jelenleg az \u00e9des\u00edt\u0151szerek alkalmaz\u00e1sa f\u0151k\u00e9nt az \u00e9desiparban, az \u00edzes\u00edtett italokban \u00e9s a tejiparban \u00f6sszpontosul, \u00e9s az \u00e9lelmiszerrendszerek sz\u00e9les sk\u00e1l\u00e1j\u00e1t lefedi, p\u00e9ld\u00e1ul savas \u00e9s semleges, szobah\u0151m\u00e9rs\u00e9klet\u0171 \u00e9s alacsony h\u0151m\u00e9rs\u00e9klet\u0171. A kutat\u00e1si jelent\u00e9sek szerint a k\u00fcl\u00f6nb\u00f6z\u0151 alkalmaz\u00e1si felt\u00e9telek befoly\u00e1solhatj\u00e1k a k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9des\u00edt\u0151szerek \u00e9rz\u00e9kszervi jellemz\u0151it.<\/p>\n

Yoshinaka \u00e9s munkat\u00e1rsai a szukral\u00f3zoldathoz szukcininsavat \u00e9s s\u00f3kat adtak a mell\u00e9k\u00edz elfed\u00e9se \u00e9rdek\u00e9ben, de azt is meg\u00e1llap\u00edtott\u00e1k, hogy a szukcininsav hozz\u00e1ad\u00e1sa befoly\u00e1solta az oldat \u00e9dess\u00e9gi jellemz\u0151it \u00e9s \u00e9dess\u00e9g\u00e9t. A k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9des\u00edt\u0151szerekkel k\u00e9sz\u00fclt csokol\u00e1d\u00e9s tejitalok vizsg\u00e1lat\u00e1ban azt tal\u00e1lt\u00e1k, hogy a szukral\u00f3zt \u00e9s szteviol-glikozidokat tartalmaz\u00f3 mint\u00e1k \u00e9dess\u00e9ge enyh\u00e9n cs\u00f6kkent az italok h\u0151m\u00e9rs\u00e9klet\u00e9nek n\u00f6veked\u00e9s\u00e9vel, de a mint\u00e1k \u00f6sszet\u00e9tel\u00e9nek v\u00e1ltoz\u00e1s\u00e1val nem volt jelent\u0151s mint\u00e1zat a h\u0151m\u00e9rs\u00e9klet hat\u00e1s\u00e1ra.<\/p>\n

Az \u00e9des\u00edt\u0151szerek \u00e9dess\u00e9gdinamikai felszabadul\u00e1si jellemz\u0151inek vizsg\u00e1lat\u00e1t illet\u0151en a legelterjedtebb \u00e9rt\u00e9kel\u00e9si m\u00f3dszer az id\u0151-intenzit\u00e1s (TI) m\u00f3dszer, amely a vizsg\u00e1land\u00f3 mint\u00e1k egyetlen vagy t\u00f6bb attrib\u00fatum\u00e1nak intenzit\u00e1sv\u00e1ltoz\u00e1s\u00e1t k\u00e9pes jellemezni az id\u0151 dimenzi\u00f3j\u00e1ban, \u00e9s sz\u00e9les k\u00f6rben haszn\u00e1lj\u00e1k a k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9lelmiszerrendszerekben l\u00e9v\u0151 \u00e9des\u00edt\u0151szerekkel kapcsolatos mint\u00e1k sz\u0171r\u00e9s\u00e9ben.<\/p>\n

Az \u00e9des\u00edt\u0151szerek \u00e9dess\u00e9gdinamikai felszabadul\u00e1si jellemz\u0151inek hat\u00e9kony \u00e9rt\u00e9kel\u00e9se \u00e9rdek\u00e9ben az el\u0151zetes vizsg\u00e1lat sor\u00e1n h\u00e9t olyan \u00e9des\u00edt\u0151szert - frukt\u00f3zszirupot, maltitot, szorbitot, oligofrukt\u00f3zt, 00 szteviol-glikozidokat, 07 szteviol-glikozidokat \u00e9s 14 szteviol-glikozidokat - vizsg\u00e1ltak, amelyek \u00f6sszess\u00e9g\u00e9ben kevesebb mell\u00e9k\u00edzzel \u00e9s a szachar\u00f3zhoz k\u00f6zeli \u00e9dess\u00e9gi jellemz\u0151kkel rendelkeznek, \u00e9s mindegyik\u00fcket egy sor \u00e9rz\u00e9kszervi \u00e9rt\u00e9kel\u00e9si m\u00f3dszerrel 5 g\/dl szachar\u00f3zzal izo\u00e9des\u00edtettnek hat\u00e1rozt\u00e1k meg semleges k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt, szobah\u0151m\u00e9rs\u00e9kleten. \u00c9des\u00edt\u0151szerek hozz\u00e1adott t\u00f6megkoncentr\u00e1ci\u00f3, majd az id\u0151-intenzit\u00e1s m\u00f3dszerrel, hogy gy\u0171jts\u00f6n mint\u00e1kat k\u00fcl\u00f6nb\u00f6z\u0151 k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt az \u00e9dess\u00e9g dinamikus teljes\u00edtm\u00e9ny, szerint felt\u00e1rja a pH \u00e9s a h\u0151m\u00e9rs\u00e9klet hat\u00e1s\u00e1t az \u00e9dess\u00e9g dinamikus kibocs\u00e1t\u00e1s jellemz\u0151i az egyes \u00e9des\u00edt\u0151szer t\u00f6rv\u00e9ny.<\/p>\n

Anyagok \u00e9s m\u00f3dszerek<\/strong><\/p>\n

I. K\u00eds\u00e9rleti anyagok<\/strong><\/p>\n

T\u00e1pl\u00e1l\u00f3 \u00e9des\u00edt\u0151szerek (szachar\u00f3z, frukt\u00f3zszirup, maltit, szorbit), nem t\u00e1pl\u00e1l\u00f3 \u00e9des\u00edt\u0151szerek (szteviozid 00 (73,30% RebA, 18,05% RebD), szteviozid 07 (58,54% RebD, 33,91% RebA), szteviozid 14 (86,35% RebM, 6,5% RebD)).<\/p>\n

II.A mint\u00e1k izos \u00e9des t\u00f6megkoncentr\u00e1ci\u00f3j\u00e1nak meghat\u00e1roz\u00e1sa<\/strong>
\nAz adott \u00e9des\u00edt\u0151szerek \u00e9dess\u00e9gar\u00e1nyait a szakirodalom \u00e1ttekint\u00e9s\u00e9vel megk\u00f6zel\u00edt\u0151leg meg lehetett hat\u00e1rozni (l\u00e1sd az 1. t\u00e1bl\u00e1zatot). El\u0151sz\u00f6r is, k\u00f6rnyezeti h\u0151m\u00e9rs\u00e9kleten (25 \u00b0C) t\u00f6megkoncentr\u00e1ci\u00f3j\u00fa mint\u00e1k sorozat\u00e1t k\u00e9sz\u00edtett\u00fck el, referenciamintak\u00e9nt 5 g\/dl t\u00f6megkoncentr\u00e1ci\u00f3j\u00fa szachar\u00f3zoldatot \u00e9s a h\u00e9t megadott \u00e9des\u00edt\u0151szer \u00e9dess\u00e9gar\u00e1nyait haszn\u00e1lva. Az egyes \u00e9des\u00edt\u0151szerek referencia-mint\u00e1hoz hasonl\u00f3 t\u00f6megkoncentr\u00e1ci\u00f3j\u00e1t el\u0151sz\u00f6r p\u00e1ronk\u00e9nti \u00f6sszehasonl\u00edt\u00e1ssal v\u00e1lasztottuk ki, majd kvantilis becsl\u00e9ssel pontos t\u00f6megkoncentr\u00e1ci\u00f3ra \u00e1ll\u00edtottuk be, hogy az ANOVA-elemz\u00e9s (varianciaanal\u00edzis) ut\u00e1n az \u00e9des\u00edt\u0151szerek \u00e9dess\u00e9gi pontsz\u00e1mai az adott t\u00f6megkoncentr\u00e1ci\u00f3ban ne k\u00fcl\u00f6nb\u00f6zzenek szignifik\u00e1nsan a szachar\u00f3z referencia-mint\u00e1k\u00e9t\u00f3l. Ennek a szachar\u00f3z t\u00f6megkoncentr\u00e1ci\u00f3nak \u00e9s az \u00e9des\u00edt\u0151szer t\u00f6megkoncentr\u00e1ci\u00f3j\u00e1nak h\u00e1nyadosa az \u00e9des\u00edt\u0151szer relat\u00edv \u00e9dess\u00e9ge.<\/p>\n

\"\"<\/p>\n

Id\u0151-intenzit\u00e1si g\u00f6rbe \u00e1br\u00e1zol\u00e1sa<\/strong>
\nEbben a vizsg\u00e1latban a SensoMaker 1.92 szoftvert haszn\u00e1lt\u00e1k az id\u0151intenzit\u00e1s-adatok gy\u0171jt\u00e9s\u00e9re, \u00e9s az \u00e9rt\u00e9kel\u0151 megnyitotta a szoftvert, \u00e9s bel\u00e9pett az 1. \u00e1br\u00e1n l\u00e1that\u00f3 fel\u00fcletre. Minden mint\u00e1t 60 s alatt \u00e9rt\u00e9kelt\u00fcnk. A start gombra kattintva az egeret \u00fagy helyezt\u00fck el, hogy a minta iv\u00e1s\u00e1t 0 s-t\u00f3l (z\u00f6ld) kezdt\u00fck el, \u00e9s a kurzort a sk\u00e1l\u00e1n h\u00faztuk, ahol a 0 az attrib\u00fatum \u00e9rz\u00e9kel\u00e9s\u00e9nek hi\u00e1ny\u00e1t \u00e9s a 10 az extr\u00e9m \u00e9rz\u00e9kel\u00e9st jelezte, majd 5 s ut\u00e1n lenyelt\u00fck. Amikor az \u00e9dess\u00e9g elt\u0171nt, a kurzort visszah\u00faztuk 0-ra. A 60 s-os id\u0151m\u00e9r\u00e9s befejez\u00e9se ut\u00e1n az automatikusan gener\u00e1lt f\u00e1jl r\u00f6gz\u00edtette a pillanatnyi \u00e9dess\u00e9get m\u00e1sodpercenk\u00e9nt, \u00e9s automatikusan kerek\u00edtett\u00fck, hogy kapjunk egy g\u00f6rb\u00e9t a minta \u00e9dess\u00e9g\u00e9r\u0151l A v\u00e9geredm\u00e9ny a minta \u00e9dess\u00e9g\u00e9nek g\u00f6rb\u00e9je az id\u0151 f\u00fcggv\u00e9ny\u00e9ben, azaz, egy id\u0151-intenzit\u00e1s g\u00f6rbe.<\/p>\n

\"\"<\/p>\n

IV. Az \u00e9rt\u00e9kel\u0151 csoport fel\u00e1ll\u00edt\u00e1sa<\/strong><\/p>\n

A k\u00e9rd\u0151\u00edves felm\u00e9r\u00e9s ut\u00e1n 80, az \u00e9des\u00edt\u0151szeres italok ir\u00e1nt \u00e9rdekl\u0151d\u0151 \u00e9s bizonyos fogyaszt\u00e1si szok\u00e1sokkal rendelkez\u0151 di\u00e1kot (17-21 \u00e9vesek) sz\u0171rtek ki a Jiangnan Egyetem \u00e9rz\u00e9kszervi \u00e9rt\u00e9kel\u0151k jelentkez\u0151i k\u00f6z\u00fcl, majd v\u00e9g\u00fcl \u00e9rt\u00e9kel\u0151k egy csoportj\u00e1t (11 n\u0151 \u00e9s 1 f\u00e9rfi) toborozt\u00e1k a magasabb \u00e9rz\u00e9kenys\u00e9g\u0171 jel\u00f6ltek sz\u0171r\u00e9s\u00e9vel olyan teszteken kereszt\u00fcl, mint az alapvet\u0151 \u00edzazonos\u00edt\u00e1s \u00e9s a h\u00e1romsz\u00f6gteszt, valamint a nyelvi kifejez\u0151k\u00e9szs\u00e9g tov\u00e1bbi \u00e9rt\u00e9kel\u00e9s\u00e9vel.<\/p>\n

A csoport kialak\u00edt\u00e1s\u00e1t k\u00f6vet\u0151en a mintegy 50 \u00f3r\u00e1s el\u0151zetes k\u00e9pz\u00e9s c\u00e9lja az volt, hogy az \u00e9rt\u00e9kel\u0151knek javuljon az \u00e9des \u00edz azonos\u00edt\u00e1s\u00e1ra \u00e9s az intenzit\u00e1s pontoz\u00e1s\u00e1ra vonatkoz\u00f3 k\u00e9pess\u00e9ge, valamint a SensoMaker 1.92 szoftver seg\u00edts\u00e9g\u00e9vel az \u00e9des \u00edz id\u0151-intenzit\u00e1s g\u00f6rb\u00e9k felrajzol\u00e1s\u00e1ban val\u00f3 j\u00e1rtass\u00e1ga, majd a k\u00e9pz\u00e9s ut\u00e1n a jobb teljes\u00edtm\u00e9nyt ny\u00fajt\u00f3 nyolc \u00e9rt\u00e9kel\u0151 adatait v\u00e1lasztott\u00e1k ki.<\/p>\n

Az \u00e9rt\u00e9kel\u0151ket a PanelCheckV1.4.2 programmal \u00e9rt\u00e9kelt\u00e9k, \u00e9s amint az a 2. \u00e1br\u00e1n l\u00e1that\u00f3, ennek az \u00e9rt\u00e9kel\u0151csoportnak az F-\u00e9rt\u00e9kei meghaladt\u00e1k az 5% szignifikancia szintet a f\u00f3kuszparam\u00e9terek (sz\u00f6veg, Rincrease, Rdecrease \u00e9s A) eset\u00e9ben, ami jobb megk\u00fcl\u00f6nb\u00f6ztet\u00e9si k\u00e9pess\u00e9get jelez; az ism\u00e9telhet\u0151s\u00e9g, az A \u00e9rt\u00e9kre vonatkoz\u00f3 kiss\u00e9 magasabb MSE-t kiv\u00e9ve, \u00e9s a legt\u00f6bb m\u00e1s param\u00e9ter MSE-je 1,0 alatt stabiliz\u00e1l\u00f3dott, ami jobb ism\u00e9telhet\u0151s\u00e9get jelez.<\/p>\n

Az \u00e9rt\u00e9kel\u0151t a Pane1checkV1.4.2 \u00e9rt\u00e9kelte, amint az a 2. \u00e1br\u00e1n l\u00e1that\u00f3, ennek az \u00e9rt\u00e9kel\u0151csoportnak az F-\u00e9rt\u00e9ke meghaladta az 5% szignifikancia szintet a f\u00f3kuszparam\u00e9terek (sz\u00f6veg, Rdecrease \u00e9s A) eset\u00e9ben, ami er\u0151s megk\u00fcl\u00f6nb\u00f6ztet\u0151 k\u00e9pess\u00e9get jelez:Ism\u00e9telhet\u0151s\u00e9g Az A \u00e9rt\u00e9k MSE-j\u00e9nek kiv\u00e9tel\u00e9vel, amely kiss\u00e9 magasabb volt, a legt\u00f6bb m\u00e1s param\u00e9ter MSE \u00e9rt\u00e9ke 1,0 alatt stabiliz\u00e1l\u00f3dott, ami j\u00f3 ism\u00e9telhet\u0151s\u00e9gre utal.
\n\"\"<\/p>\n

Az \u00e9rt\u00e9kel\u00e9s sor\u00e1n az \u00e9rt\u00e9kel\u0151nek egym\u00e1s ut\u00e1n 10 poh\u00e1r k\u00fcl\u00f6nb\u00f6z\u0151 k\u00f3dol\u00e1s\u00fa mint\u00e1t adtak, \u00e9s minden mint\u00e1t 15 ml-ben fogyasztottak el, \u00e9s 5 s ut\u00e1n lenyelt\u00e9k. \u00dcgyeltek arra, hogy a mint\u00e1k k\u00f6z\u00f6tt megfelel\u0151en tiszt\u00edtott v\u00edzzel \u00e9s sz\u00f3dakekszekkel tiszt\u00edts\u00e1k meg a sz\u00e1jat, \u00e9s hogy a mint\u00e1k k\u00f6z\u00f6tt 5 perces sz\u00fcnet legyen, \u00e9s minden mint\u00e1t 2 alkalommal ism\u00e9teltek meg.<\/p>\n

V. Id\u0151-intenzit\u00e1si g\u00f6rbe dinamikus elemz\u00e9se<\/strong><\/p>\n

Az id\u0151intenzit\u00e1s dinamikus elemz\u00e9s\u00e9t f\u0151k\u00e9nt az XLSTAT2019.2.2.2 programmal dolgozt\u00e1k fel. El\u0151sz\u00f6r is, ANOVA-t haszn\u00e1ltunk az \u00e9des\u00edt\u0151szer izot\u00f3pj\u00e1nak \u00e9dess\u00e9gkoncentr\u00e1ci\u00f3j\u00e1nak meghat\u00e1roz\u00e1s\u00e1hoz; m\u00e1sodszor, a k\u00fcl\u00f6nb\u00f6z\u0151 mint\u00e1k k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9rt\u00e9kel\u0151k \u00e1ltal v\u00e9gzett \u00e9dess\u00e9gdinamikai \u00e9rt\u00e9kel\u00e9s\u00e9nek eredm\u00e9nyeit az XLSTAT2019.2.2 seg\u00edts\u00e9g\u00e9vel dolgoztuk fel az id\u0151-intenzit\u00e1s g\u00f6rb\u00e9k elk\u00e9sz\u00edt\u00e9s\u00e9hez (l\u00e1sd a 3. \u00e1br\u00e1t). A g\u00f6rb\u00e9k param\u00e9tereit f\u0151komponens-elemz\u00e9ssel (PCA-elemz\u00e9s) \u00e9s klaszterelemz\u00e9ssel (AHC-elemz\u00e9s) elemezt\u00fck, hogy meghat\u00e1rozzuk az egyes mint\u00e1k vagy mintaoszt\u00e1lyok dinamikus teljes\u00edtm\u00e9ny\u00e9t.<\/p>\n

\"\"<\/p>\n

Eredm\u00e9nyek \u00e9s elemz\u00e9s<\/strong><\/p>\n

I. A mint\u00e1k izos \u00e9des t\u00f6megkoncentr\u00e1ci\u00f3j\u00e1nak \u00e9s relat\u00edv \u00e9dess\u00e9g\u00e9nek meghat\u00e1roz\u00e1sa<\/strong><\/p>\n

A szobah\u0151m\u00e9rs\u00e9kleten 5 g\/dl szachar\u00f3zoldat \u00e9dess\u00e9g\u00e9hez hasonl\u00edthat\u00f3 egy\u00e9b \u00e9des\u00edt\u0151szerek t\u00f6megkoncentr\u00e1ci\u00f3j\u00e1t p\u00e1ros \u00f6sszehasonl\u00edt\u00e1si m\u00f3dszerrel \u00e9s mennyis\u00e9gi becsl\u00e9si m\u00f3dszerrel hat\u00e1rozt\u00e1k meg, majd a relat\u00edv \u00e9dess\u00e9get a szachar\u00f3z t\u00f6megkoncentr\u00e1ci\u00f3j\u00e1nak \u00e9s az \u00e9des\u00edt\u0151szerek t\u00f6megkoncentr\u00e1ci\u00f3j\u00e1nak h\u00e1nyadosak\u00e9nt kapt\u00e1k meg.<\/p>\n

\"\"<\/p>\n

II. A k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9des\u00edt\u0151szerek id\u0151-intenzit\u00e1si g\u00f6rb\u00e9j\u00e9nek elemz\u00e9se az egyes rendszerekben<\/strong><\/p>\n

Az egyes \u00e9des\u00edt\u0151szer-oldatokat a kapott izos \u00e9des\u00edt\u0151szer t\u00f6megkoncentr\u00e1ci\u00f3nak megfelel\u0151en k\u00e9sz\u00edtett\u00fck el, h\u00e1rom rendszeroldatot k\u00e9sz\u00edtett\u00fcnk a k\u00f6vetelm\u00e9nyeknek megfelel\u0151en, a ki\u00e9rt\u00e9kel\u0151t megk\u00f3stoltuk \u00e9s \u00e1br\u00e1zoltuk, a nyers adatokat \u00f6sszegy\u0171jt\u00f6tt\u00fck \u00e9s elemezt\u00fck az XLSTAT2019.2.2 programmal, \u00e9s megkaptuk a szachar\u00f3z \u00e9s a h\u00e9t \u00e9des\u00edt\u0151szer-oldat k\u00fcl\u00f6nb\u00f6z\u0151 rendszerekben l\u00e9v\u0151 dinamikus illeszt\u00e9si g\u00f6rb\u00e9it (l\u00e1sd a 4. \u00e1br\u00e1t) \u00e9s a g\u00f6rb\u00e9knek megfelel\u0151 egyes param\u00e9terek \u00e9rt\u00e9keit (l\u00e1sd a 3. t\u00e1bl\u00e1zatot).<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Az \u00e9dess\u00e9g maxim\u00e1lis intenzit\u00e1s\u00e1t tekintve a frukt\u00f3zszirup \u00e9s a szteviol-glikozid mint\u00e1k savas k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt nagyobb m\u00e9rt\u00e9kben cs\u00f6kkentek, mint alacsony h\u0151m\u00e9rs\u00e9klet\u0171 k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt, m\u00edg a cukoralkoholok, a szachar\u00f3z \u00e9s az oligofrukt\u00f3z alacsony h\u0151m\u00e9rs\u00e9klet\u0171 k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt nagyobb m\u00e9rt\u00e9kben cs\u00f6kkentek, mint savas k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt; ugyanakkor a h\u00e9t \u00e9des\u00edt\u0151szer sz\u00f6veg \u00e9s A \u00e9rt\u00e9k\u00e9nek kombin\u00e1ci\u00f3ja nagyobb m\u00e9rt\u00e9kben cs\u00f6kkentette az \u00e9dess\u00e9g id\u0151tartam\u00e1t \u00e9s a teljes \u00e9rz\u00e9kelt \u00e9dess\u00e9get alacsony h\u0151m\u00e9rs\u00e9klet\u0171 k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt, mint savas k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt. \u00d6sszess\u00e9g\u00e9ben k\u00fcl\u00f6nbs\u00e9gek mutatkoztak abban, hogy a k\u00fcl\u00f6nb\u00f6z\u0151 anyagok \u00e9dess\u00e9gjellemz\u0151it milyen m\u00e9rt\u00e9kben befoly\u00e1solt\u00e1k a k\u00fcl\u00f6nb\u00f6z\u0151 t\u00e9nyez\u0151k.<\/p>\n

III. A k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9des\u00edt\u0151szerek oszt\u00e1lyoz\u00e1sa 3 felt\u00e9tel mellett<\/b><\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Meg\u00e1llap\u00edthat\u00f3, hogy a szachar\u00f3zhoz a legk\u00f6zelebb a szorbit \u00e1ll az \u00e9dess\u00e9g dinamikus felszabadul\u00e1si jellemz\u0151i tekintet\u00e9ben, mind savas, mind alacsony h\u0151m\u00e9rs\u00e9klet\u0171 k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt, a szteviol-glikozid mint\u00e1k pedig mindh\u00e1rom k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt csoportot alkotnak, mivel \u00f6sszess\u00e9g\u00e9ben hosszabb az \u00e9dess\u00e9g felszabadul\u00e1s\u00e1nak id\u0151tartama, ez\u00e9rt nem rendelkeznek a szachar\u00f3zhoz hasonl\u00f3 dinamikus le\u00edr\u00e1sokkal.<\/p>\n

A frukt\u00f3zszirup, b\u00e1r k\u00f6rnyezeti-semleges k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt a szachar\u00f3z dinamik\u00e1j\u00e1hoz hasonl\u00f3an jellemezhet\u0151 volt, k\u00f6rnyezeti-savas \u00e9s alacsony h\u0151m\u00e9rs\u00e9kleten semleges k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt m\u00e9gis messze elmaradt a szachar\u00f3zt\u00f3l; ezzel szemben az oligofrukt\u00f3z k\u00f6rnyezeti-semleges k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt rosszul jellemezhet\u0151 volt, de a m\u00e1sik k\u00e9t k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt jobban viselkedett, hasonl\u00f3an a szachar\u00f3zhoz.<\/p>\n

B\u00e1r a jelenlegi vizsg\u00e1latban r\u00e9szt vev\u0151 mint\u00e1k sz\u00e1ma korl\u00e1tozott, elegend\u0151 annak t\u00fckr\u00f6z\u00e9s\u00e9re, hogy az \u00e9des\u00edt\u0151szerek kiv\u00e1laszt\u00e1sa k\u00fcl\u00f6nb\u00f6z\u0151 k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt nemcsak statikus intenzit\u00e1selemz\u00e9st ig\u00e9nyel, hanem a dinamikus \u00e9rt\u00e9kel\u00e9s is fontos referencia az \u00e9des\u00edt\u0151szerek alkalmass\u00e1g\u00e1nak meghat\u00e1roz\u00e1s\u00e1hoz.
\nForr\u00e1s: Szervez\u0151: Sensory Science and Assessment. A bor\u00edt\u00f3 \u00e9s a cikk illusztr\u00e1ci\u00f3j\u00e1nak forr\u00e1sa: Creative Post.
\nHivatkoz\u00e1s: Jenjiao Han, Jinmei Bian, Caiyun Wang \u00e9s t\u00e1rsai: A pH \u00e9s a h\u0151m\u00e9rs\u00e9klet hat\u00e1sa nyolc \u00e9des\u00edt\u0151szer \u00e9dess\u00e9gfelszabadul\u00e1si jellemz\u0151ire[J]. Journal of Food and Biotechnology, 2023, Vol. 42(5):1-11.<\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

How does the sweetness of a sweetener change at different ph and temperatures? Sweeteners, i.e., substances that impart sweetness to foods, stimulate sweetness by binding to the sweetness receptors T1R2 and T1R3. According to the nutritional value of sweeteners and sweetness potency (i.e., relative sweetness) is divided into nutritive sweeteners and non-nutritive sweeteners. Nutritive sweeteners, […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nHow does the sweetness of a sweetener change at different ph and temperatures? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/edesitoszer-elelmiszer-adalekanyag\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How does the sweetness of a sweetener change at different ph and temperatures? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"How does the sweetness of a sweetener change at different ph and temperatures? Sweeteners, i.e., substances that impart sweetness to foods, stimulate sweetness by binding to the sweetness receptors T1R2 and T1R3. According to the nutritional value of sweeteners and sweetness potency (i.e., relative sweetness) is divided into nutritive sweeteners and non-nutritive sweeteners. 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