【作者】 李晓东；

【导师】 马莺；

【作者基本信息】 东北农业大学 ， 食品科学， 2001， 硕士

【摘要】 改性大豆低聚糖是通过大豆低聚糖经过酶改性将其中蔗糖转化为功能性低聚糖的一种新型低聚糖，该糖的功能特性需被证实，通过建立小鼠的便秘模型和龋齿模型，对其润肠通便和抗龋齿功能作详细研究。另外，建立了小鼠胀气的动物模型，通过测量胀肠容积的方法对大豆低聚糖、改性大豆低聚糖和低聚果糖的胀气现象进行研究，在研究胀气方面是一个创新。 给予小鼠改性大豆低聚糖10天，增加小鼠的小肠推进运动，缩短便秘小鼠的首次排便时间，增加便秘小鼠的排便粒数和排便重量。改性大豆低聚糖具有润肠通便功能。 改性大豆低聚糖与大豆低聚糖致龋程度相比较，在统计学上有显著性差异P＜0.01，说明改性大豆低聚糖致龋程度大大降低。改性后的大豆低果糖有抗龋齿功能。 小鼠胀肠容积试验，大豆低聚糖和改性大豆低聚糖各剂量组（高、中、低）均无胀气现象。低聚果糖的中、低剂量组也无胀气现象，而高剂量组（成人实际用量的100倍时）有极显著胀气现象。 采用单因素及正交试验设计研究国产大豆低聚糖在几种食品中的应用。 酸奶在发酵后七天时大豆低聚糖损失率为9.8％，添加量为2～2.5％。 乳酸菌饮料最佳配方果汁为4％、发酵脱脂乳为6％、蔗糖为12％、柠檬酸为0.20％，大豆低聚糖4％，稳定剂（PGA∶CMC=1∶1）0.30％，L-V_c0.05％，香料0.10％，色素适量，水73.35％。大豆低聚糖保留量达90％以上。 冰淇淋的最优组合为蔗糖量为11.2％，大豆低聚糖的量为3.0％，奶粉的量为12％，稳定剂（CMC∶明胶=1∶1）为0.4％，鸡蛋2％，乳化剂单甘酯0.2％，香草香精0.04％，奶油0.5％，水72.06％。大豆低聚糖保留量达到94.7％。 果汁饮料最佳配方酸量0.1％，糖量0.7％，大豆低聚糖3％，果汁（100％纯橙汁）10％，L-V_c0.1％，香精0.1％，乙基麦芽酚0.005％，色素橙黄（柠檬黄25％，日落黄75％）加入量0.1mg/kg。大豆低聚糖损失率为4.9％。 主食面包中添加大豆低聚糖能延长面包老化现象，延长货架期达到2～3天，大豆低聚糖保存97.8％以上，主食面包含蔗糖量6％（以面粉计），加入大豆低聚糖量为5.14％以下。 点心面包中，90％以上大豆低聚糖保留下来，在24h内，加入大豆低聚糖的面包与对照组相比硬度有显著性差异（P＜0.01），48h后几乎无差别（P＞0.05）。添加1.31％纯大豆低聚糖的面包，在贮存1～9天内，水分活性和细菌总数明显低于空白组。 大豆低聚糖在挂面中的添加量在2～4％之间，超过4％易出现浑汤。 大豆低聚糖应用于馒头时，能延长一天的货架期，加入量3～5％之间。更多还原

【Abstract】 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更多还原