대표적인 기능성 감미료인 프락토올리고당, 대두올리고당, 이소말토올리고당 등 세 종류의 올리고당류를 각각 김치제조시에 첨가하여 김치의 기능성 향상을 시도한 결과, 프락토올리고당과 대두올리고당은 김치발효 중에 미생물들에 의해 크게 이용되어 많은 양이 분해되었으나, 이소말토올리고당의 경우는 $25^{circ}C$ 이상의 높은 온도에서까지 3주동안 대단히 안정하여 효과적인 당류로 인정되었다.
Three major oligosaccharides, which are commercially available, including fructo-, soybean- and isomalto-oligosaccharides were added during the preparation of kimchi to find possibilities of improving storage stability and enriching bifidus-stimulating agents. At a refrigerated temperature, all oligosaccharides tested were very stable over three weeks; however, at higher temperatures (e.g., $25;and;37^{circ}C$), oligosaccharides added were degraded by microorganisms during the fermentation period. Among the three oligosaccharides examined, isomalto-oligosaccharides showed the highest stability; i.e., around 70% of the initial amounts were maintained even at $37^{circ}C$, suggesting that isomalto-oligosaccharides can he recommended as an effective ingreadient in kimchi preparation because they have various beneficial functionalities.
