Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 1
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- Pages.19-23
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- 2001
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- 0367-6293(pISSN)
Physicochemical Properties of Xylooligosaccharide as Food Material
식품소재로서의 Xylooligosaccharide의 물리화학적 특성
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Park, Youn-Je
(Research and Development Center, TS Corporation) ;
- Lee, Ji-Wan (Research and Development Center, TS Corporation) ;
- Lee, Chang-Seung (Research and Development Center, TS Corporation) ;
- Rhew, Bo-Kyung (Research and Development Center, TS Corporation) ;
- Yang, Chang-Kun (Research and Development Center, TS Corporation)
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박윤제
(대한제당(주) 중앙연구소) ;
- 이지완 (대한제당(주) 중앙연구소) ;
- 이창승 (대한제당(주) 중앙연구소) ;
- 류보경 (대한제당(주) 중앙연구소) ;
- 양창근 (대한제당(주) 중앙연구소)
- Published : 2001.02.28
Abstract
Physicochemical properties including viscosity, temperature and pH stability, color turbidity and moisture retention power of xylooligosaccharide(XO) as food material were investigated to apply to food process. The viscosity of 70 bx XO was 930 cP at
Xylan과 xylanase의 효소반응 후 생성되는 xylooligosaccharide를 식품에 적용하기 위해 점도, 내열성 및 pH 안정성, 착색성, 수분보습력 등의 기본적인 물리화학적 특성을 조사하였다. 70bx xylooligosacchride의 점도는