Recent research finding
Thermostability of α-Cyclodextrin and its inhibition effect against Maillard reaction

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Background

Our company has an attract attention technology in functional food and personal care fields which raises the water solubility, stability and bioavailability of functional ingredients by using the inclusion property of cyclodextrin (CD).
Because of its high water solubility and non-digestible property, αCD can be taken as a water-soluble dietary fiber. Indeed, daily feed intake of αCD shows some anti-metabolic syndrome effects, improvements of the intestinal environment and anti-allergy effect. We also reported some interesting results supporting those effects (* please refer to the newest result of research "16th", "42th", "44th" and "50th" of our homepage for details.).

In this study, thermostability of αCD and its inhibition effect against Maillard reaction were explored for cooking of healthy products containing αCD.

*Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods. (Wikipedia)

Functions of αCD (human trial)

  1. Anti-metabolic syndrome
    Lowering effect of fat and cholesterol
    Inhibition effect against an elevation in blood glucose level
  2. Regulation of intestinal functions
  3. Anti-allergy
    Atopic dermatitis, Cedar pollen allergy, Asthma

Experiment

Inhibitation effect against Maillard reaction

Thermostability
Each dietary fiber was heated for 5 minutes in aluminum pan.
Color changes of the samples by heating were measured visually.

Inhibition effect against Maillard reaction
1) To a slurry of each dietary fiber in water (40 μL) was added 10 mg of amino acid (lysine).The samples were reacted at 100 ℃ and color changes of the samples were measured visually.
2) The colors of cooked rice with dietary fiber (10%) were measured visually.

Result: Fig 1 Thermostabilities of dietary fibers.

αCD showed the highest thermostability of the six major dietary fibers without color change until 200℃.

Result: Fig 2 Maillard reactivities of dietary fibers.

No browning was observed in a solution of αCD under Maillard reaction condition.
However, solutions of other dietary fibers sowed browning by Maillard reaction.

Result: Fig 3 Maillard reaction of cooked rice with dietary fiber.

No browning were observed in control cooked rice and cooked rice with αCD.
However, significant browning by Maillard reaction was shown with the cooked rice containing resistant dextrin.

Conclusion

αCD was the most stable of the six major dietary fibers at high temperature and under Maillard reaction condition.

αCD can be useful for the developments of healthy products as a dietary fiber without unfavorable browning at cooking.