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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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【Citations】
Chinese Journal Full-text Database 2 Hits
1 WU Hao1, YANG Si-hang2, ZHANG Yan-jie3 (1.Shanghai Bright Dairy and Food Co.Ltd.,Shanghai 200072 China;2.Heilongjiang Dairy Industry,Harbin 150086,China;3.Songhuajiang Dairy Industry Co.Ltd.,Harbin 150070,China);The current studing of functional oligosaccharides and their application in food[J];China Dairy Industry;2001-03
2 SongGang CaoJinsong PengZhiying (InstituteofFood&BiologyEngineering ,SouthChinaUniversityofTechnology ,Guangzhou ,5 10 640 );Functional Oligosaccharide—Lactosucrose[J];Food and Fermentation Industries;2001-10
【Co-citations】
Chinese Journal Full-text Database 6 Hits
1 ZHU Gui-lan(Department of Biology,Hefei Teachers College,Hefei 230061,China);Lactosucrose and Application in Food[J];Journal of Anhui Institute of Education;2007-06
2 WANG Liang-dong CHEN Jian-wen WU Jia-lin Donghua University-Dacheng Group Joint Laboratory for Biobased Material,Shanghai 201103,China);The Preparation of functional oligosaccharides[J];Cereals & Oils;2008-07
3 WANG Liang-dong,CHEN Jian-wen,WU Jia-lin (Donghua University -Dacheng Group Joint Laboratory for Biobased Materials,Shanghai 201103,China);Functional oligosaccharides made from lactose[J];The Beverage Industry;2008-05
4 GUAN Jin (Shenyang Institation of Chemical Technology, Shenyang 110021, China);Current Situation and Prospect of Sweetening Agents[J];Shenyang Chemical Industry;2002-02
5 Wang Donghui,Huo Guicheng(College of Food Science,Northeast Agriculture University,Harbin 150030);Nutritive Function of Prebiotic[J];China Beet & Sugar;2003-04
6 MA Shi-wei,WANG Ming-fang,SUN Jie-yu (Light Scientific Institute of Inner Mongolia Hohhot 010051);The Application of Bifidobacterium and Functional Oligosaccharides on Food[J];Shandong Food Ferment;2009-03
【Secondary Citations】
Chinese Journal Full-text Database 2 Hits
1 Cao Jinsong Wang Xiaoqin Peng Zhiying (Institute of Food & Biology Engineering, South China University of Technology, Guangzhou,510641);Problems and Strategies of Oligosaccharide Synthesis Using Microbial Enzymes[J];FOOD AND FERMENTATION INDUSTRIES;1999-04
2 JIANG Shi- qiong (The Industral Experiment Testing of Guangxi University,Nanning,530004);The Further Processing of Lactose and the Production of Functional Qligasaccharides[J];FOOD SCIENCE AND TECHNOLOGY;2000-05
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