Table 1. Effect of various saccharide type on instrument color of grafted sugar-protein

Traits	Dextrose	Fructose	Sucrose	Palatinose	Erythitol	Lactose	Trehal	Sorbitol	Xylitol	Control
CIE L*	48.82±0.74h	53.96±0.03g	81.26±0.05b	53.66±0.02g	85.37±0.09a	58.22±0.01f	75.23±0.02c	72.27±1.45e	74.97±0.03c	72.93±0.03d
CIE a*	10.50±0.37d	12.10±0.03a	0.02±0.03f	11.06±0.02b	–0.50±0.02h	10.69±0.03c	1.69±0.02e	0.02±0.07f	–0.22±0.02g	–1.46±0.02i
CIE b*	19.05±0.83g	25.46±0.09b	16.05±0.03i	23.92±0.04c	15.11±0.12j	27.61±0.02a	21.86±0.01d	20.14±0.15f	21.39±0.01e	16.76±0.17h
Color difference	27.02±0.48a	24.88±0.11b	8.49±0.04f	24.07±0.07c	12.59±0.15e	21.95±0.12d	6.43±0.14g	3.98±0.30i	5.22±0.15h	-1)

All values are mean±SD of three replicates (n=3).
The color value of control was used as a standard to compare color differences between other treatments, and the color difference was calculated according to the CIE △E formula [(△L×2+△a×2+△b×2)1/2].
Means within a row with different letters are significantly different (p<0.05).