中国甜菜糖业Issue(1)：5-10,6.DOI:10.3639/j.issn.1002-0551.2012.01.002
低聚焦糖的组分分析及其抗氧化和抗生素特性
Component analysis of sucrose thermal oligosaccharides caramel(STOC)and its antioxidation and antimicrobial activities
摘要
Abstract
A novel functional additives referred to herein as sucrose thermal oligosaccharides caramel ( STOC) from thermolysis of acidified sucrose was prepared by the dry and wet craft. Major compounds in STOC were sucrose, 1 - kestose, nystose, and a small amount of glucose, fructose etc. The changes of the pH, browning degree , sugar contents, antioxidant properties, and antimicrobial activity were determined in different craft. As the temperature increases, the pH and total sugar content showed the decreased tendency in different craft, and the variation tendency of browning degree, reducing sugar content, antioxidant properties were gradually increased under tested temperature. The significant growth inhibition of STOC against E. Coli, S. Aureus, B. Subtilis, and Micrococcus luteus were observed, but the growth of A. Niger and R. Nigricans were not inhibited.关键词
低聚焦糖/组分分析/抗氧化/抗菌性Key words
STOC/ component analysis/ antioxidation/ antimicrobial activities分类
轻工纺织引用本文复制引用
王军,王忠合,薛晓丽,于淑娟..低聚焦糖的组分分析及其抗氧化和抗生素特性[J].中国甜菜糖业,2012,(1):5-10,6.基金项目
广东省重大科技专项经费支持项目(2009A080209002) （2009A080209002）
