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《Journal of Anhui Agricultural Sciences》 2007-18
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Study on the Stability of Xylooligosaccharides in Food Processing

LIU Xiao-yan et al(College of Light-industry and Food Science,Zhongkai Collge of Agricultural Technology,Guangzhou,Guangdong 510225)  
The purpose of the research was to study stability change of xylooligosaccharides in food processing.The xylooligosaccharides was sterilized with 4 kinds of methods as sterilization at normal temperature,Pasteurization with pH 2.0~8.0 controlled by buffer solution,temperature of 65 ℃ and heating for 30 min,high-temperature sterilization with pH 2.0~8.0 controlled by buffer solution,temperature of 60~100 ℃ under normal pressure and heating for 15 min and sterilization at high pressure with temperature of 121℃,heating for 10~60 min and the OD value of xylooligosaccharides was determined by DNS method to study the heat stability of xylooligosaccharides.P70 xylooligosaccharides had good stability when it was sterilized in Pasteurization with pH 2.6~7.0,high-temperature sterilization with pH 5.0~7.0 and high pressure sterilization with pH 3.8~6.8. When P70 xylooligosaccharides was as the additive added into the common food and the pH was 4.2~7.0,it had good stability in sterilizing process by Pasteurization,high-temperature and high pressure.
【CateGory Index】: TS201
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