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刺梨的生物活性成分及食品开发研究进展 总被引:1,自引:0,他引:1
刺梨含有多种生物活性成分,主要有维生素C、儿茶素、有机酸、多糖、黄酮、β-谷甾醇等物质,这些成分具有特殊的生理功能和生物学活性。综述了我国刺梨生物活性成分及食品开发方面的研究现状,并提出了刺梨生物活性成分的开发前景,以期为我国刺梨保健食品的加工开发提供一定的借鉴。 相似文献
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β-葡聚糖是一种重要的生物活性多糖,广泛分布于植物、真菌和细菌中,具有来源广、可再生和安全等优点。β-葡聚糖独特的结构特征使其具有降胆固醇、调节血糖和提高免疫力等多种特殊生理功能,是一种理想的保健食品,同时可作为食品添加剂用于食品工业领域,具有良好的应用价值和开发前景,目前已成为国内外研究的热点。本文通过分析近期国内外与β-葡聚糖相关文献,对其分子结构、生理功能、检测方法及提取工艺的研究进展进行综述,并展望其在食品工业中的应用前景,为进一步深入研究β-葡聚糖提供理论基础和科学依据。 相似文献
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文章介绍了一种具有开发潜力的海洋浮游微藻———圆石藻的开发前景。圆石藻属于定鞭藻门 ,为光能自养单细胞藻类。圆石藻细胞内富含高级不饱和脂肪酸 (ω—3PUFA)、钙、蛋白质及其他多种生物活性物质 ,同时 ,圆石藻还可以吸收外源维生素B12 ,并转化成具有生物活性的VB12 类似物富集在细胞内。因此 ,圆石藻在食品添加剂、保健食品方面具有很大的开发潜力。同时 ,由于圆石藻特殊的生物钙化作用 ,在环境保护方面同样具有应用前景。 相似文献
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文章介绍了一种具有开发潜力的海洋浮游微藻-圆石藻的开发前景,圆石藻属于定鞭藻门,为光能自养单细胞藻类,圆石藻细胞内富含高级不饱和脂肪酸(ω-3PUFA)、钙、蛋白质及其他多种生物活性物质,同时,圆石藻还可以吸收外源维生素B12,并转化成具有生物活性的VB12类似物富集在细胞内,。因此,圆石藻在食品添加剂、保健食品方面具有很大的开发潜力,同时,由于圆石藻特殊的生物钙化作用,在环境保护方面同样具有应用 相似文献
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魔芋多糖是魔芋的主要成分,魔芋低聚糖是魔芋多糖经过酶、酸、辐照等多种方法降解得到的寡糖。魔芋低聚糖作为新食品原料在食品及保健食品中有着广阔的应用前景。与魔芋多糖相比,魔芋低聚糖具有优良的性能,可用于改善食品品质,保鲜食品,同时也适用于多种低脂食品的加工和制作,满足各类人群的需求,有利于人体健康。另外,魔芋低聚糖作为功能因子,对机体有多方面的保健功效,有望用于保健食品行业,来改善人体肠道菌群,增强免疫力,调节血糖、血脂等。总之,魔芋低聚糖是一种理想的食品原料或者食品添加剂。本文从魔芋低聚糖的制备,在食品及保健食品中的应用等方面对魔芋低聚糖进行了综述。 相似文献
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工程蝇蛆的开发利用和深度加工 总被引:7,自引:0,他引:7
人工养殖家蝇生产的蝇蛆具有很高的营养价值,又有特殊生物活性成分,值得大力开发。本文对国内外这方面的开发研究进行了综述,提出了工程蝇蛆深度开发的研究方向:利用蝇蛆开发新资源食品、保健食品、功能性食品添加剂;提取甲壳素,制备壳聚糖,应用于食品、医药、化妆品;提取抗菌肽、凝集素到转基因家蝇生产生化药物。 相似文献
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《Food Reviews International》2013,29(2):189-203
Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates; it is a functional food ingredient that provides unique combination of technological properties. Furthermore, it provides nutritional benefits, which results in better health and attenuation of the risk of many diseases. Inulin has neutral taste, is colorless, and thereby only minimally influences the organoleptic characteristics of product. The high solubility of inulin enables it to be fortified in dairy products such as milk drinks, yogurt, cheeses, and desserts. The ability of inulin to form cream when sheared in skim milk provides good mouth feel to the food to which it is incorporated. In lieu of this, it is also used as a fat replacer. Several animal and human studies have shown inulin to function as a prebiotic, in promoting good digestive health, influencing lipid metabolism and decreasing risk of osteoporosis by increasing calcium absorption. Inulin is also found to exhibit some effect on insulinaemia and glycemia, as well as reduce the risk of colon cancer, breast cancer, and tumor growth. This review gives emphasis on the major application of inulin in functional and health aspects. 相似文献
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Inulin as a heterogeneous blend of fructose polymers is diversely found in nature primarily as storage carbohydrates in plants. Besides, inulin is believed to induce certain techno-functional and associated properties in food systems. Inulin owing to its foam forming ability has been successfully used as fat replacer in quite a wide range of products as dairy and baked products. Furthermore, it is known to impart certain nutritional and therapeutic benefits that extend apart to improve health and reduce the risk of many lifestyle related diseases. Additionally, as a functional ingredient, Inulin has been adopted in various efficacy studies involving animal and human studies to function as a prebiotic, in promoting good digestive health, influencing lipid metabolism and has some beneficial roles in ensuring optimum levels of glucose and insulin. This review article is an attempt to present a comprehensive overview on both techno-functional and therapeutic potential of inulin. 相似文献
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菊粉的功能特性与开发应用 总被引:1,自引:0,他引:1
菊粉是一种天然果糖聚合物,具有特殊的保健功能,已被广泛应用于医药保健业、食品工业等领域,开发前景广阔。本文介绍了菊粉的来源、制取原料及工艺流程、功能特性和开发应用前景。 相似文献
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Inulin is a non-digestible oligosaccharide classified as a prebiotic, a substrate that promotes the growth of certain beneficial microorganisms in the gut. We examined the effect of a 20 g day(-1) supplement of chicory inulin on stool weight, intestinal transit time, stool frequency and consistency, selected intestinal microorganisms and enzymes, fecal pH, short chain fatty acids and ammonia produced as by-products of bacterial fermentation. Twelve healthy male volunteers consumed a well-defined, controlled diet with and without a 20 g day(-1) supplement of chicory inulin (degree of polymerization (DP) ranging for 2-60), with each treatment lasting for 3 weeks in a randomized, double-blind crossover trial. Inulin was consumed in a low fat ice cream. No differences were found in flavor or appeal between the control and inulin-containing ice creams. Inulin consumption resulted in a significant increase in total anaerobes and Lactobacillus species and a significant decrease in ammonia levels and β-glucuronidase activity. Flatulence increased significantly with the inulin treatment. No other significant differences were found in bowel function with the addition of inulin to the diet. Thus, inulin is easily incorporated into a food product and has no negative effects on food acceptability. Twenty grams of inulin was well tolerated, but had minimal effects on measures of laxation in healthy, human subjects. 相似文献
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我国海藻资源极其丰富,但目前其利用主要集中于食品、饲料和保健品生产等少数方面,海藻资源的高值化利用途径有待进一步开发。海藻多糖是海藻细胞壁重要组分,具有多种生物活性功能,但因其聚合度高、黏度大、溶解性差,很难被机体吸收利用。海藻多糖经物理、化学、生物等方法可降解为海藻寡糖,其溶解性和生理学活性显著提升,更适合应用于食品、保健品、饲料、农业等诸多领域。基于酶法开发海藻寡糖绿色制备技术,具有传统方法不可比拟的优势,效率高、成本低、污染少。作者综述了褐藻寡糖、琼胶寡糖、卡拉胶寡糖、岩藻寡糖等海洋寡糖的生理活性及酶法转化的研究进展,为海藻资源的高值化利用提供新思路。 相似文献