Studies On The Function Characteristics Of Modified Soybean Oligosaccharides And The Applications Of Soybean Oligosaccharides In Foods

The modified soybean oligosaccharides which are modified by enzymes are a new type of oligosaccharides, and transformated from surcose in soybean oligosaccharides to functional oligosaccharides. The functional properties of oligosaccharides must be verified. Its functions of anti梒onstipated and anti梔ecayed tooth are investigated in details by setting up anti?constipated and anti梔ecayed tooth models of mice. In addition, The animal models of mouse flatulence are set up, the flatulent phenomena of soybean oligosaccharides, modified soybean oligosaccharides, and fructooligosaccharides are gone into using the methods of measuring flatulent capacities, and it is a innovation in the study on flatulence. The small intestinet peristalsis of mice is enhanced, the first梔ung time of mice is shortened, and the quantities and weights of constipation mice dung are increased, when the mice are feed with modified soybean oligosaccharides for 10 days.The modified soybean oligosaccharides have the anti梒onstipation function. There is a remarkable difference (P<0.Oi) between modified soybean oligosaccharides and soybean oligosaccharides in their degree of causing decayed tooth. It is clear that the ability of the modified soybean oligosaccharides in against decayed tooth increased greatly. Flatulence is not found in mouse flatulent experiment for all dosage groups of soybean oligosaccharides and modified soybean oligosaccharides, and the results are similar for the middle and low dosage groups of fructooligosaccharides. Flatulence is very remarkable for the high dosage groups (the dosage is 100 times as much as the practical dose of adults). Schemes of single factor and orthogonal tests are carried out to study the applications of a few kinds of chinese soybean oligosaccharides in foods. The proportion of soybean oligosaccharides demaged is 9. 8% during the first seven days of fermentation of yogurt, while the adding quantity is 2?. 5%. 2 c~ ~CJI~L~ The best formula of acidify milk beverage is 4% of fruit juice, 6% of ferment skim milk, 12% of sucrose, 0. 20% of acid, 4. 0% of soybean oligosaccharides, 0. 30% of PGA and dC, 0. 05% of LVc, 0. 10% of perfume, a proper quantity pigment, 73. 75% of water. The reservation amount of soybean oligosaccharides added is over 90%. The best formula of ice cream is 11.2% of sucrose, 3.0% of soybean oligosaccharides, 0.40% of CMC, 12% of milk power, 0.04% of perfume, 2.0% of egg, 72. 06% of water. The reservation amount of soybean oligosaccharides added is over 94%. The best formula of fruit juice beverage is 10% of fruit juice, 0. 7%of sucrose, 0. 20% of acid, 3. 0% of soybean oligosaccharides, 0. 1% of L梀c, 0. 10% of perfume, 0. 1mg/KG of pigment, 73. 75% of water. The reservation amount of soybean oligosaccharides added is over 95%. The maturing of staple food bread is retarded while adding soybean oligosaccharides, the shelf life is prolonged to 2? days, and the reservation of soybean oligosaccharides is over 97.8%. The sucose is 6%, and soybean oligosaccharides added is below 5. 14% in the staple food bread (according to the total powder). In dessert bread, 90% of soybean oligosaccharides is reserved. The difference of hardness is remarkable (p(0.01) between bread added with soybean oligosaceharides and the control within 24 hours, and there is...