1) xylo-oligosaccharide
木低聚糖
1.
Oligosaccharide were able to proliferate effectively,and among them xylo-oligosaccharide was the best one.
能促进双歧杆菌增殖的功能性低聚糖的研究开发具有重大的意义 ,其中最有效的木低聚糖可从木质纤维的有控酶降解反应获得 。
2.
The biodegradation of xylan to prepare xylo-oligosaccharide is still the main method at present.
近年来，在国际上已经掀起了一股功能性食品的研究生产热潮，功能性低聚糖因具有独特的生理功能而成为一种重要的功能性食品基料，低聚木糖(xylo-oligosaccharide)也是功能性低聚糖的一种，而通过酶解法制取木低聚糖是目前工业上广泛采用的方法。
2) xylooligosaccharides
木低聚糖
1.
This study found that xylooligosaccharides could be isolated effectively on a polyacrylamide (BioGel P4) column and some pure samples such as xylobiose, xylotriose and xylotetraose were obtained.
分离提纯是制备功能性木低聚糖的关键技术之一。
3) xylo-oligosaccharide
低聚木糖
1.
Study on decoluring of xylo-oligosaccharides;
低聚木糖液脱色工艺研究
2.
The Application of Xylo-oligosaccharide in Bread Product;
低聚木糖在面包中的应用
3.
Application of xylo-oligosaccharide in biscuit product;
低聚木糖在饼干生产中的应用研究
4) xylo-oligosaccharides
低聚木糖
1.
Present situation of research on selective biosynthesis of Trichoderma reesei xylanases for xylo-oligosaccharides production;
低聚木糖生产用里氏木霉木聚糖酶选择性合成的研究现状
2.
Determination of xylo-oligosaccharides in honey by sulfuric acid hydrolysis—high performance liquid chromatography;
硫酸水解—高效液相色谱法间接测定蜂蜜中低聚木糖
3.
Effect of Xylo-oligosaccharides on the Growth Performance and Immune Organs of Huainan Chicken;
低聚木糖对淮南麻鸡的生长性能和免疫器官的影响
5) Xylooligosaccharide
低聚木糖
1.
Study on the Stability of Xylooligosaccharides in Food Processing;
低聚木糖在食品加工过程中的稳定性研究
2.
Study on preparation of xylooligosaccharides with enzyme;
酶法制备低聚木糖的研究
3.
Optimization of enzymatic production the xylooligosaccharides from corncob with microwave heating via response surface analysis;
响应面分析法优化微波处理玉米芯酶法制备低聚木糖工艺
6) xylooligosaccharides
低聚木糖
1.
Application of Gel Permeation Chromatography on the Separation of Xylooligosaccharides;
凝胶过滤层析在低聚木糖分离中的应用
2.
R&D on the functional sweetener──xylooligosaccharides;
功能性甜味剂低聚木糖的研发
3.
Study on fermented vinegar beverage with xylooligosaccharides and haw;
低聚木糖山楂醋饮料的研制
补充资料：低聚糖
又称寡糖。为两个或两个以上（一般指 2～10）糖单元以苷键相连的聚糖。低聚糖与多糖之间没有严格的界限，当分子量高到一定的程度时，物理和化学性质发生变化。例如，多糖往往不溶于水，或呈胶体状态，没有还原性；而低聚糖大多具有甜味，有些还保留着组成它的单体的还原性。很多低聚糖是从天然的大分子低聚糖和多糖经过部分水解得到的，其中最重要的是双糖。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条