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| 一种低致龋软糖的制备方法研究 |
| Research on the preparation method of a low-cariogenic soft candy |
| 投稿时间：2025-01-26 修订日期：2025-05-12 |
| DOI： |
| 中文关键词: 软糖 预防龋齿 精氨酸 木糖醇 葡聚糖酶 |
| 英文关键词:soft candy prevention of dental caries L-arginine xylitol β-dextranase |
| 基金项目:东莞市社会发展科技项目（20231800905152），湖北省重点研发计划项目（2023DJC149） |
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| 中文摘要: |
| 目的 采用糖原替代与牙菌斑生物膜调控双重干预策略, 探讨一种低致龋软糖的制备方法。方法 通过木糖醇取代部分糖原、添加精氨酸、葡聚糖酶等食品辅料制备不同凝胶软糖, 使用全质构质地剖面分析明确不同功能因子对软糖质构的影响, 葡聚糖分解实验评估样品分解牙菌斑基质的能力, 变异链球菌抗菌实验评价样品低致龋效果。结果 使用木糖醇替代部分麦芽糖可以起到减低软糖黏性的作用; 在75 ℃条件下添加的食品级β-葡聚糖酶依旧能够发挥分解葡聚糖的作用; 食品级L-精氨酸是抑制变异链球菌生长的主要功能因子。以蔗糖处理下的病菌生长率为100%进行计算, 本研究制备的最佳复配软糖促进变异链球菌生长的作用是蔗糖的50.10%, 对照软糖的29.19%。结论 本研究所制备的软糖有助于预防龋齿, 有助于实现预防口腔问题的儿童食品的创制。 |
| 英文摘要: |
| Objective To explore a preparation method for low-cariogenic soft candy by adopting a dual-intervention strategy combining sugar replacement and dental plaque biofilm regulation. Methods Various gelatinous candies were prepared by substituting xylitol for partial maltose and incorporating food additives including arginine and dextranase. Texture profile analysis was employed to characterize the effects of functional components on candy texture. Dextran decomposition experiments assessed samples’ capacity to degrade dental plaque matrix, while Streptococcus mutans antibacterial tests evaluated the anti-cariogenic efficacy. Results Partial substitution of maltose with xylitol effectively reduced candy viscosity. Food-grade β-dextranase retained its dextran-degrading capability at 75 ℃. Food-grade L-arginine was identified as the primary growth-inhibiting factor against Streptococcus mutans. Compared to sucrose-induced bacterial growth (set as 100%), the optimal compound candy promoted Streptococcus mutans growth at 50.10% of sucrose's level and 29.19% of control candy’s level. Conclusion The developed soft candy in this study aids in preventing dental caries, thereby contributing to the creation of children's food products designed to address oral health issues. |
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