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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.2 No.4
- 발행연도
- 1997.12
- 수록면
- 296 - 300 (5page)
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초록· 키워드
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Glucose syrup and lactose, mixed with citric acid as a polymerizing catalyst, was processed using twin screw extruder, in which 40 of L/D(length/diameter) ratio was designed to provide sufficient retention in extruder for polymerization of sugars. The polymerization yields of glucose syrup were 36.90%, 55.44% and 77.10% at 160, 180 and 200℃, respectively, while those of lactose were 26.45%, 38.16% and 45.86% at the same temperatures. Gel permeation chromatography exhibited that the higher molecular weight fractions were increased with extrusion temperature, which also led to increasing hydrodynamic intrinsic viscosity. Both gluco-oligosaccharides and lacto-oligosaccharides produced by extrusion of glucose syrup and lactose were stable for thermal treatments over a wide range of pH 3.0~11.0. In addition, α-amylase and amyloglucosidase treatment of gluco-oligosaccharides did not affect the solution viscosity, indicating the random linkages rather than α-l,4 linkages of glucose and thus the potential applications as a dietary fiber. In this research it was clearly observed that twin screw extrusion can be successfully utilized to produce gluco-oligosaccharides and lacto-oligosaccharides rapidly and continuously in conjunction with selective control of polymerized composition.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSIONS
REFERENCES
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