Journal
CARBOHYDRATE POLYMERS
Volume 77, Issue 4, Pages 816-821Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2009.03.005
Keywords
Fructooligosaccharides; Insoluble dietary fiber; Stability; Thermal processing; Xylooligosaccharides
Categories
Funding
- Funding Project for Academic Human Resources Development in Institutions of Higher Learning
- Beijing Municipal Education Commission and Beijing Nova Program [20081307]
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Xylooligosaccharides (XOS) were prepared from wheat bran insoluble dietary fiber (WBIDF) by treatment with commercial xylanase preparation Sunzymes. XOS, with a purity of 95% (w/w) and degree of polymerization of 2-7 and the ratio of arabinose to xylose of 0.27, was obtained with a yield of approximately 31.2% of WBIDF. Their stability was evaluated by comparing with that of commercial fructooligosaccharides (FOS) during pasteurization (60-100 degrees C, 30 min) and autoclave sterilization (121 degrees C, 1 kg/cm(2), 10-50 min) at pH 2.0-4.0. XOS was characterized by a high thermal stability during pasteurization at pH 2.5-4.0 and sterilization at pH 3.0-4.0. Even at pH 2.0, the remaining XOS reached 97.2% (w/w) and 84.2% (w/w) during pasteurization (100 degrees C, 30 min) and sterilization (50 min), respectively. Compared with FOS, XOS was strongly resistant to lower acidic conditions. The results revealed that XOS was considered to be more suitable for use as functional food ingredients. (C) 2009 Elsevier Ltd. All rights reserved.
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