Fructooligosaccharide

FOS,also known as fructooligosaccharide, is composed of 1 to 3 fructose groups combined with fructose groups in sucrose through β (2-1) glycosidic bonds to form fructotriose, fructotetraose, and fructopentaose. mixture. There are about 60-70 grams of inulin in 100 grams of dry weight Jerusalem artichoke. Inulin is a fructan linked by a linear β-2,1-glucosidic chain, with a sucrose group at the end. Therefore, Jerusalem artichoke powder is used as raw material and is hydrolyzed with inulin endoenzyme. After refining, fructooligosaccharide syrup can finally be obtained.

Fructooligosaccharides refer to carbohydrates formed by having 2 to 5 fructose groups as chain links, one glucose group as the end group of the chain, and a fructose group→fructose link as the main skeleton. That is to say, 1 to 4 fructose groups are connected to the D-fructose group of sucrose with β-2,1 bonds to form fructotriose (GF2), fructotetraose (GF3), and fructopentaose (GF4). ) and fructohexaose (GF5). Commercial fructo-oligosaccharides generally also contain small amounts of sucrose, fructose, and glucose. (Refer to the definition in the national standard currently under development)

Fructooligosaccharide is a natural active substance. The sweetness is 0.3-0.6 times that of sucrose. It not only maintains the pure sweetness of sucrose, but is also sweeter and refreshing than sucrose. It is a new sweetener with health functions such as regulating intestinal flora, proliferating bifidobacteria, promoting calcium absorption, regulating blood lipids, regulating immunity, and fighting dental caries. It is known as the most promising new generation additive after the antibiotic era. —Biopromoting substances; known as protoplasts (PPE) in France, have been used in dairy products, lactic acid bacteria drinks, solid drinks, candies, biscuits, bread, jelly, cold drinks and other foods.

Galacto-oligosaccharides

Galacto-oligosaccharide is an oligosaccharide that uses lactose as raw material and is catalyzed by β-galactosidase, or lactase, from yeast or mold at high concentrations. Its main component is a trisaccharide, 6-galactosyl. Lactose, β-galactosidase can catalyze the hydrolysis reaction of lactose, and also catalyze the transfer reaction of lactose in the presence of high-concentration substrates. The product of the transfer reaction is disaccharide (galactosyl galactose), trisaccharide and oligosaccharides with larger molecule.

Galacto-oligosaccharide is extremely difficult to digest in the intestinal tract and is a good bifidobacteria proliferation factor. If take 10g daily, the bifidobacteria in the feces will increase from 108 to 1010 after one week, while the putrefactive bacteria and Bacteroidetes will be greatly reduced. Its sweetness is 20%-40% of sucrose. It has good thermal stability and is stable in acidic conditions. Its viscosity is close to sucrose and has good moisturizing properties. It is widely used in milk powder and added to dairy products in the food industry,cold drinks, candies, and nutritional oral liquids.

Xylo-oligosaccharides

Xylo-oligosaccharides are functional polymeric sugars composed of 2-7 xylose molecules bound by β-1,4 glycosidic bonds. It has unique advantages compared with commonly used soybean oligosaccharides, fructooligosaccharides, isomaltooligosaccharides, etc. It can selectively promote the proliferation activity of intestinal bifidobacteria. Its bifidus factor function is 10-20 times that of other polymeric sugars.

1. Xylo-oligosaccharides are difficult to be broken down by human digestive enzymes

Digestion experiments using saliva, gastric juice, pancreatic juice and small intestinal enzyme juice show that various digestive juices are almost unable to decompose xylo-oligosaccharides. Its energy value is almost zero, and it neither affects blood sugar concentration nor increases insulin levels in blood sugar. , and will not form fat deposits, so it can play a role in low-energy foods, maximally meeting the requirements of those who love desserts but are worried about diabetes and obesity, so diabetics, obese patients and hypoglycemia patients can rest assured edible.·

2. It has good acid and heat stability and is difficult to ferment. Compared with other oligosaccharides, the outstanding feature of xylo-oligosaccharides is that it has very good stability. Even under acidic conditions (PH=2.5-7), it is basically not decomposed when heated to 100°C. Some functional oligosaccharides are easily decomposed under acidic conditions, thus reducing their activity in promoting the proliferation of bifidobacteria.

3. Low effective intake

The effective daily dose of other functional oligosaccharides:

Fructooligosaccharide 5.0-20.0g

Galacto-oligosaccharide 8.0-10.0g

Soy oligosaccharide 3.0-10.0g

Isomalto-oligosaccharide 15.0-20.0g

And the effective dose of xylo-oligosaccharide daily intake is 0.7-3.0 g/day

Isomaltooligosaccharide

Maltose is a disaccharide in which two glucose molecules are connected by α-1,4 glycosidic bonds, while isomaltose is a disaccharide in which two glucose molecules are connected by α-1,6 glycosidic bonds. Due to the different molecular conformation, it is called isomaltose to distinguish it from maltose. Generally, maltose is easily fermented by yeast, while isomaltose is not fermented by yeast. Isomaltose is a non-fermentable oligosaccharide.

Isomaltooligosaccharide can effectively promote the growth and reproduction of beneficial bacteria-Bifidobacterium in the human body, so it is also called "Bifidobacterium Growth Promotion Factor", or "Bifidobacterium Factor" for short. Years of clinical and practical applications have shown that bifidobacteria have many health-care functions, and isomaltooligosaccharide, as a bifidobacteria-promoting factor, has naturally attracted people's attention.·

Isomalto-oligosaccharide rarely exists in free state in nature, but as a component of amylopectin or polysaccharide, it exists in small amounts in some fermented foods such as soy sauce, rice wine or enzymatic glucose syrup.·

Industrial production of isomaltooligosaccharide from starch as raw material requires an enzyme. This enzyme is α-glucosidase, also known as glycosyltransferase, or α-glucosidase for short. It can cleave the α-1,6 glycosidic bond in the molecular structure of maltose and malto-oligosaccharides, and transfer the free glucose residue to another glucose molecule or α-1 in molecules such as maltose or maltotriose. , at position 6, forms isomaltose, isomalttriose, isomaltotetraose, isomaltopentaose and panose, etc.