Penksza Péter, Juhász Réka, Szabó-Nótin Beatrix, Sipos László
Department of Food Preservation Szent István University Budapest Hungary.
Department of Dietetics and Nutrition Science, Faculty of Health Science Semmelweis University Budapest Hungary.
Food Sci Nutr. 2019 Sep 10;8(7):3023-3030. doi: 10.1002/fsn3.1177. eCollection 2020 Jul.
Present study introduces the previously not-described rheological properties of a nondigestible oligosaccharide: xylo-oligosaccharide which is a novel food ingredient in Europe. Significant differences were observed among viscosity of solutions of different formulas (liquid or powder) of XOS. Thickening potential of XOS in aqueous media compared to that of sucrose (Suc) or fructo-oligosaccharides strongly depends on utilization level: At low concentration, XOS proved to be weaker while at high concentration to be stronger than fructo-oligosaccharides. Differences in viscosity of XOS, FOS, and sucrose were much higher at below 60°C than at higher temperatures. Storage and loss modulii of xanthan gum gels were not influenced while those of locust bean gum were affected negatively by XOS addition. Addition of XOS at low concentrations did not decrease gelatin gel strength but increased gelatin gel stability against mechanical stress. XOS proved to have different rheological behavior from previously used oligosaccharides.
本研究介绍了一种不可消化的低聚糖——木寡糖的流变学特性，该特性此前未被描述过，木寡糖在欧洲是一种新型食品成分。不同配方（液体或粉末）的木寡糖溶液的粘度存在显著差异。与蔗糖（Suc）或低聚果糖相比，木寡糖在水性介质中的增稠潜力很大程度上取决于其使用水平：在低浓度下，木寡糖的增稠能力比低聚果糖弱，而在高浓度下则比低聚果糖强。在60°C以下，木寡糖、低聚果糖和蔗糖的粘度差异比在较高温度下大得多。黄原胶凝胶的储能模量和损耗模量不受影响，而刺槐豆胶的储能模量和损耗模量会因添加木寡糖而受到负面影响。低浓度添加木寡糖不会降低明胶凝胶强度，但会提高明胶凝胶对机械应力的稳定性。事实证明，木寡糖具有与之前使用的低聚糖不同的流变行为。
