Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Influencing Factors on the Hydrolysis of Fructooligosaccharides in Fructooligosaccharides Liquid Mixture

설탕을 원료로 제조된 프락토올리고당 액상 제품에서 프락토올리고당의 가수분해에 영향을 미치는 요인

  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • Kim, Dong-Chung (Department of Food Science, Suncheon First College) ;
  • Chae, Hee-Jeong (Department of Food and Biotechnology, Hoseo University)
  • Published : 2006.03.31
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Abstract

설탕을 원료로 제조한 액상 프락토올리고당 제품의 품질 유지기간을 향상시키기위하여 pH, 고형분 농도, 과당 농도가 프락토올리고당(FOS)의 가수분해에 미치는 영향을 조사하였다. 효소 반응액의 pH 6.0 이상과 최종 제품의 고형분 농도 80%에서 FOS의 잔존율이 크게 향상되었다. 또한 과당 농도가 증가할수록 FOS의 잔존율은 감소하였다. 효소 반응액의 pH 6.0, 고형분 농도 80%, 과당 농도 1.1%의 시료를 $60^{\circ}C$에 16 일간 보관한 결과 FOS의 잔존율은 95%로 높게 유지되었다.

Keywords

References

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