Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 1
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- Pages.203-206
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- 1996
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- 0367-6293(pISSN)
Stability of Oligosaccharides during Fermentation of Kimchi
김치발효중 올리고당류의 안정성
- Yun, Jong-Won (Department of Biotechnology, Taegu University) ;
- Ro, Tae-Wook (Ajin General Food Co., Ltd.) ;
- Kang, Sun-Chul (Department of Biotechnology, Taegu University)
- Published : 1996.02.28
Abstract
Three major oligosaccharides, which are commercially available, including fructo-, soybean- and isomalto-oligosaccharides were added during the preparation of kimchi to find possibilities of improving storage stability and enriching bifidus-stimulating agents. At a refrigerated temperature, all oligosaccharides tested were very stable over three weeks; however, at higher temperatures (e.g.,
대표적인 기능성 감미료인 프락토올리고당, 대두올리고당, 이소말토올리고당 등 세 종류의 올리고당류를 각각 김치제조시에 첨가하여 김치의 기능성 향상을 시도한 결과, 프락토올리고당과 대두올리고당은 김치발효 중에 미생물들에 의해 크게 이용되어 많은 양이 분해되었으나, 이소말토올리고당의 경우는