Galactooligosaccharides hmoov

Galactooligosaccharides hmoovyog ib qho nyuaj carbohydrate uas muaj cov saw hlau ntawm galactose molecules txuas ua ke los ntawm (1-4) glycosidic bonds. Cov chains raug txiav los ntawm ob peb cov piam thaj molecules ntawm qhov txo qhov kawg. Tus naj npawb ntawm galactose units nyob rau hauv cov saw thiab txoj hauj lwm ntawm cov piam thaj molecule ntawm qhov txo qhov kawg txiav txim siab degree ntawm polymerization (DP) ntawm GOS hmoov. DP ntawm GOS hmoov tuaj yeem muaj li ntawm 2 txog 7, nrog rau cov ntaub ntawv feem ntau yog GOS-2, GOS-3, thiab GOS-4. GOS hmoov yog resistant rau kev zom los ntawm tib neeg cov enzymes thiab ncav cuag cov hnyuv loj tsis zoo, qhov uas nws ua hauj lwm raws li ib tug substrate rau kev loj hlob ntawm cov kab mob zoo.

Cov txheej txheem ntau lawm rau GOS Hmoov

Kev tsim cov hmoov GOS suav nrog kev hloov pauv enzymatic ntawm lactose siv -galactosidase. Cov txheej txheem tuaj yeem ua tiav siv cov tshuaj lom neeg lossis cov enzymes microbial, tab sis cov enzymes microbial feem ntau nyiam vim lawv qhov tshwj xeeb siab dua thiab qis dua ib puag ncig. Cov txheej txheem ntau lawm feem ntau suav nrog ntau cov kauj ruam, suav nrog lactose hydrolysis, tshem tawm cov impurities, thiab purification ntawm GOS hmoov. Cov khoom kawg yog dawb, dawb-ntws hmoov nrog zoo solubility thiab tsis tshua muaj hygroscopicity. GOS hmoov feem ntau yog muag raws li cov khoom noj khoom haus thiab tuaj yeem siv rau hauv ntau hom zaub mov thiab dej haus.

A. Cov txiaj ntsig zoo ntawm GOS Hmoov

Galactooligosaccharides hmoovmuaj ntau yam khoom noj muaj txiaj ntsig uas ua rau nws yog cov khoom muaj npe nrov hauv kev lag luam khoom noj. Nws yog lub hauv paus ntawm kev noj haus fiber ntau thiab muab kwv yees li 2 calories ib gram. GOS hmoov kuj tseem muaj roj tsawg, tsis muaj roj cholesterol, thiab muaj qhov ntsuas glycemic qis, ua rau nws tsim nyog rau cov tib neeg uas muaj kev noj haus tshwj xeeb. Tsis tas li ntawd, GOS hmoov yog suav tias yog ib qho prebiotic, uas txhais tau hais tias nws xaiv txhawb kev loj hlob thiab kev ua haujlwm ntawm cov kab mob muaj txiaj ntsig hauv plab.

B. Lub luag haujlwm ntawm GOS Powder ua Prebiotic

Ib qho ntawm cov ntawv thov tseem ceeb ntawm GOS hmoov hauv kev lag luam zaub mov yog nws lub luag haujlwm ua prebiotic. Prebiotics yog cov khoom xyaw uas tsis yog digestible uas txhawb kev loj hlob thiab kev ua haujlwm ntawm cov kab mob muaj txiaj ntsig hauv plab, xws li bifidobacteria thiab lactobacilli. GOS hmoov ua raws li cov substrate rau cov kab mob no, muab lawv lub zog thiab txhawb nqa lawv txoj kev loj hlob. Qhov no tuaj yeem pab txhim kho qhov sib npaug ntawm lub plab microbiota thiab txhawb nqa tag nrho lub plab noj qab haus huv.

C. Cov Khoom Ua Haujlwm ntawm GOS Hmoov hauv Cov Khoom Noj Khoom Noj

GOS hmoov muaj ntau yam khoom siv uas ua rau nws muaj txiaj ntsig hauv cov khoom noj. Nws muaj qhov zoo solubility hauv dej, ua rau nws yooj yim rau kev koom ua ke rau hauv ntau yam khoom noj thiab dej haus. GOS hmoov kuj ua raws li tus neeg sawv cev bulking, pab txhawb kev ntxhib los mos thiab qhov ncauj ntawm cov khoom noj. Nws tuaj yeem txhim kho cov creaminess thiab ruaj khov ntawm cov khoom siv mis nyuj, txhim kho kev ntxhib los mos ntawm cov khoom ci, thiab ua cov thickener hauv cov kua ntses thiab hnav khaub ncaws. Tsis tas li ntawd, GOS hmoov nthuav tawm qhov qab zib tsawg, tso cai rau nws siv rau hauv cov tshuaj txo cov piam thaj lossis qab zib tsis muaj qab zib yam tsis muaj kev cuam tshuam saj.

D. Kev pom zoo thiab kev saib xyuas kev nyab xeeb rau GOS hmoov

GOS hmoov tau txais kev pom zoo raws li cov khoom noj khoom haus hauv ntau lub tebchaws, suav nrog Tebchaws Meskas, European Union, thiab Tuam Tshoj. Nws feem ntau lees paub tias muaj kev nyab xeeb (GRAS) los ntawm US Food and Drug Administration (FDA). Txawm li cas los xij, nws yog ib qho tseem ceeb uas yuav tsum nco ntsoov tias kev tswj hwm kev pom zoo thiab kev saib xyuas kev nyab xeeb tuaj yeem sib txawv ntawm txoj cai lij choj, thiab cov neeg tsim khoom noj yuav tsum ua raws li cov cai tshwj xeeb ntawm lub hom phiaj kev lag luam. Raws li nrog rau txhua yam khoom noj khoom haus, nws yog ib qho tseem ceeb los xyuas kom meej qhov zoo thiab purity ntawm GOS hmoov thiab ua raws li kev tsim khoom zoo los tswj nws txoj kev nyab xeeb hauv cov khoom noj.

A. Kev sib raug zoo nrog cov ntawv thov zaub mov thiab dej haus sib txawv

Galactooligosaccharides hmoovmuaj kev sib raug zoo nrog ntau yam khoom noj thiab dej haus. Nws tuaj yeem siv rau hauv cov khoom siv mis nyuj xws li yogurt, mis nyuj, thiab cheese los txhim kho lawv cov khoom noj khoom haus thiab txhim kho kev ntxhib los mos. GOS hmoov kuj tsim nyog rau kev koom ua ke rau hauv cov mis mos thiab cov khoom noj me nyuam mos, raws li nws ua raws li cov ntsiab lus prebiotic pom hauv cov kua mis. Tsis tas li ntawd, GOS hmoov tuaj yeem siv rau hauv cov khoom ci, khoom noj txom ncauj, dej haus, thiab cov khoom noj tsiaj. Nws me ntsis qab zib thiab tsis tshua muaj hygroscopicity ua rau nws ntau yam rau ntau yam formulations.

B. Synergistic Effects nrog lwm cov khoom xyaw

GOS hmoov tuaj yeem pom muaj txiaj ntsig zoo thaum ua ke nrog lwm cov khoom xyaw, tshwj xeeb yog probiotics. Probiotics yog cov kab mob uas muaj sia nyob uas muab cov txiaj ntsig kev noj qab haus huv thaum noj cov nyiaj txaus. Thaum GOS hmoov ua ke nrog probiotics, xws li bifidobacteria thiab lactobacilli, nws tuaj yeem txhim kho lawv txoj sia nyob, kev loj hlob, thiab kev loj hlob hauv plab. Qhov kev sib xyaw ua ke ntawm prebiotics thiab probiotics feem ntau hu ua synbiotics thiab yog siv los txhawb lub plab noj qab haus huv.

C. Cov qib siv tau zoo tshaj plaws thiab cov txheej txheem kev tswj hwm

Qhov kev siv qib siab ntawm GOS hmoov hauv cov khoom noj thiab dej haus tuaj yeem sib txawv nyob ntawm qhov xav tau kev ua haujlwm thiab cov txheej txheem tswj hwm. Feem ntau, kev siv qib ntawm 1% mus rau 10%, tab sis nws yog ib qho tsim nyog los sab laj cov kev cai tshwj xeeb ntawm lub hom phiaj kev lag luam. Cov cai tswjfwm feem ntau muab cov lus pom zoo txog qib siab tshaj plaws thiab cov ntawv sau npe rau GOS hmoov. Cov neeg tsim khoom noj khoom haus yuav tsum ua raws li cov lus qhia no kom ntseeg tau tias cov khoom lag luam muaj kev nyab xeeb thiab kev ua raws cai.

D. Cov kev sib tw thiab cov kev daws teeb meem rau kev tsim cov khoom tsim nrog GOS hmoov tuaj yeem nthuav qhia qee yam kev sib tw hauv kev tsim khoom. GOS hmoov tuaj yeem ua rau Maillard cov tshuaj tiv thaiv, uas ua rau browning thiab tsis xav tau kev txhim kho thaum tshav kub kub. Txhawm rau txo qhov no, cov tuam txhab lag luam tuaj yeem koom nrog GOS hmoov ntawm qhov kub qis lossis tshawb nrhiav lwm txoj hauv kev. Lwm qhov kev sib tw yog qhov cuam tshuam ntawm GOS hmoov ntawm cov khoom viscosity thiab stability. Nws yog ib qho tseem ceeb uas yuav tsum tau ua kom tiav kev ntsuam xyuas thiab optimization kom muaj cov yam ntxwv ntawm cov khoom xav tau. Tsis tas li ntawd, GOS hmoov yuav xav tau cov ntim tshwj xeeb thiab khaws cia kom tsis txhob nqus dej noo thiab tswj nws cov khoom ua haujlwm.