低聚木糖的吸湿稳定性及其在玉米片上的应用

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102504

Ping-Hsiu Huang , Yu-Tsung Cheng , Wen-Chien Lu , Po-Yuan Chiang , Chiun-Chuang R. Wang , Po-Hsien Li

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引用次数: 0

摘要

本研究旨在探讨低聚木糖（XOS）在非酶褐变过程中理化性质和动力学的变化。结果表明，在140 ~ 190℃热处理的XSO初始焦糖化速率为3.97× 10−4 ~ 8.50× 10−3 h−1，活化能为94.4 kJ/mol。随着温度的升高，XSO与氨基酸的初始MR率呈上升趋势，Ea值在27 ~ 113 kJ/mol之间。此外，与焦糖化产物相比，MR产物在pH为11时的最大热重损失约为36 - 56%，发生在400°C以上，并且MR产物具有更高的耐热性。总的来说，本研究提供了XOS在热加工应用中的重要信息，这有助于XOS作为替代糖添加剂在热加工食品中的潜在爆炸式增长，即成为功能食品的一部分。

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Hygroscopic stability of xylooligosaccharides and application on the corn flakes

This study aimed to investigate changes in the physicochemical properties and kinetics of xylooligosaccharides (XOS) during non-enzymatic browning reactions. This study indicated that the initial caramelization rate of XSO heat-treated at 140–190 °C was 3.97× 10⁻⁴– 8.50× 10⁻³ h⁻¹) and the activation energy (Ea) was 94.4 kJ/mol. The initial MR rates for XSO with amino acids exhibited an upward trend with increasing temperature, whereas the Ea for this process fell within the range of 27–113 kJ/mol. In addition, the MR products had a maximum thermogravimetric loss of approximately 36–56 % at pH 11, which occurred above 400 °C, compared to the caramelized products, and the MR products showed higher heat resistance. Overall, this study provides essential information on XOS in thermo-processed applications, which facilitates the potential explosion of XOS as a substitute sugar addition in thermally processed foods, namely, into a portion of functional food.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.