Cellooligosaccharides are the reaction intermediates produced during the hydrolysis of cellulose to glucose. Hence, they have the same chemical structure as cellulose, just shorter chain lengths. Cellooligosaccharides up to DP eight are soluble in water. The soluble cellooligosaccharides can be used "as is" in the food industry as non-digestible oligosaccharides...
High proteolytic activity Pacific whiting muscle causes hydrolysis of myofibrillar protein and lowers surimi gel quality. Although food grade proteinase inhibitors can be used to prevent autolytic activity in surimi, their usage is limited due to their adverse effects on the organoleptic quality of surimi. Cystatins however can be used...