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功能性低聚糖的开发与应用 总被引:12,自引:0,他引:12
在简述低聚糖性质的基础上重点介绍了低聚果糖、低聚异麦芽糖、低聚半乳糖和大豆低聚糖的理化特性与工业生产的方法以及它们在食品工业中的应用。 相似文献
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大豆低聚糖胀气现象观察 总被引:4,自引:0,他引:4
本文将大豆低聚糖、改性大豆低聚糖、代聚果糖选择3种剂量高、中、低,分别进行小白鼠试验,观察3种低聚糖的胀气现象。试验结果表明:改性大豆低聚糖无胀气现象;低聚果糖在给人实际用量30倍剂量下有轻度的胀气现象;大豆低聚糖的情况与代聚果糖相似,但胀气作用较低聚果糖轻。 相似文献
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在低聚糖的功能性质的基础上重点介绍了低聚果糖、低聚异麦芽糖、低聚半乳糖和大豆低聚糖等的功能性质以及它们在食品工业中的应用情况,分析了功能性低聚糖在食品行业中的现状及发展前景。 相似文献
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功能性低聚糖的开发与应用前景 总被引:7,自引:0,他引:7
功能性低聚糖是一种重要的健康食品配料具有热量低 ,活化和促进肠内双歧杆菌生长 ,改善人体肠胃功能等作用。被广泛用于食品、医药、保健品、啤酒及白酒等诸多领域 ,开发应用前景广阔。 相似文献
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Yogurts were prepared by using yogurt cultures combined to mixed cultures of bifidobacteria (Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, and Bifidobacterium longum) and by adding a preincubation step (1.5 h at 50 degrees C) with bifidobacteria to the conventional method of manufacture in order to produce oligosaccharides. The survival of bifidobacteria was drastically affected during storage of yogurts, except for products containing B. animalis, in which viable counts remained at >10(6) cfu/g after 28 d of storage at 4 degrees C. Oligosaccharides with a degree of polymerization of 3 were produced during the preincubation step (0.31 to 0.68%), and the amount in the final products varied according to the species of bifidobacteria inoculated during the preincubation step or the concentration of bifidobacteria used as second inoculum during the fermentation process. In fact, the higher concentration of oligosaccharides measured at the end of the fermentation process (0.72%) and the 28 d-storage period (0.67%) was obtained for yogurts containing B. infantis. However, yogurts containing B. breve showed higher beta-galactosidase activities and had lower lactose concentrations after the fermentation process and the storage period than the other yogurts. The use of a mixed cultures of bifidobacteria (B. animalis, B. infantis, or B. breve) thus allows the production of yogurts in which bifidobacteria can survive in relatively high cell numbers and contain appreciable amount of oligosaccharides. 相似文献
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人乳低聚糖(human milk oligosaccharides,HMOs)是母乳中的一类重要组分,迄今为止已经确定了200多种结构不同的HMOs。HMOs能在肠道微生物的作用下产生短链脂肪酸,对婴儿健康产生有益影响,这是母乳与配方粉的主要区别之一。研究表明,不同种类的肠道微生物利用不同机制来识别和消化不同结构的HMOs,维持肠道菌群平衡。同时,HMOs还具有缓解过敏症状,预防坏死性小肠结肠炎等多种功能。本文对HMOs的结构、种类与含量、与婴儿肠道菌群的互作及其免疫调节功能进行了综述。HMOs可促进婴儿肠道菌群的定植与生长,并通过多种方式直接或间接调节婴儿免疫功能。本文为HMOs在婴幼儿食品中的应用提供理论支持,对其未来研发方向提供新思路。
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Pramote Khuwijitjaru Areewan Pokpong Khwanjai Klinchongkon Shuji Adachi 《International Journal of Food Science & Technology》2014,49(8):1946-1952
Coconut meal, a by‐product from coconut milk production, was hydrolysed via subcritical water treatment at various maximum temperatures in the range of 100–300 °C using a batch‐type vessel under nonisothermal conditions. The effect of the treatment temperature and time was evaluated using the severity factor (R0) as a parameter. The highest yield of mono‐ and oligosaccharides (28.3 g/100 g dry coconut meal) was obtained at lnR0 = 10.4 (maximum temperature of 250 °C within the treatment time of 14 min). At higher temperature, degradation of the saccharides was observed and a large quantity of 5‐hydroxymethyl‐2‐furaldehyde was detected. The hydrolysates contained mannose, glucose and manno‐oligosaccharides with various degrees of polymerisation. The yield and ratio of saccharide components were affected by variation of the ratio of coconut meal to water used in the subcritical water treatment. 相似文献
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功能性寡糖研究及其在食品中的应用进展 总被引:1,自引:0,他引:1
功能性寡糖是一种新型低热值甜味剂及功能性食品重要的添加剂,具有多种有益人体健康的生理功能。本文介绍了食品中应用较多的几类功能性寡糖——低聚木糖、低聚果糖、低聚半乳糖、低聚异麦芽糖、几丁寡糖等的理化性质及生理功能,详细综述了其制备、检测方法及其近年来在食品中的应用和未来的开发前景。 相似文献
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小麦是我国三大粮食作物之一,因此,作为小麦加工副产物的小麦麸皮来源丰富。小麦麸皮的戊聚糖含量在20%左右,是制备低聚糖的良好资源。小麦麸皮低聚糖的结构因生产工艺不同而呈现出复杂性、多样性,同时,小麦麸皮低聚糖作为一种新型食品添加剂,其功能特性也不容忽视。本文综述了小麦麸皮木聚糖的结构及不同试验条件下小麦麸皮低聚糖的聚合度、取代度和侧链分布情况,归纳了小麦麸皮低聚糖促进益生菌增殖、增强免疫应答、抑制高脂膳食引起的氧化应激反应、润肠通便、降血糖等功能特性,展望了小麦麸皮低聚糖在食品、药品等领域的应用,同时,总结了小麦麸皮低聚糖生产与应用中存在的一些亟待解决的问题,以期对小麦麸皮低聚糖的研究开发具有一定意义。 相似文献
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Ángela Ávila-Fernández Nancy Galicia-LagunasMaría E. Rodríguez-Alegría Clarita OlveraAgustín López-Munguía 《Food chemistry》2011
A controlled acid thermal hydrolysis process of fructans from agave (Agave tequilana Weber var. azul) was designed to produce a mixture of functional prebiotic fructooligosaccharides and sweetening power. Despite its highly branched structure, first-order kinetic behaviour with respect to substrate concentration was found with an activation energy of 95 kJ/mol, similar to the value found for other linear fructans such as chicory inulin. Fructose equivalent (FE) an analogous parameter to dextrose equivalent (DE) used in the starch industry was introduced to characterise fructan hydrolysis; maximum oligosaccharide production was observed when fructose equivalent (FE) reached 27–48 with a structural profile analysed by high-performance anion-exchange chromatography HPAEC-PAD. After hydrolysis, glucose and fructose may be eliminated through a biological purification step involving the addition of Pichia pastoris cells, which selectively consume these sugars but are unable to metabolise fructooligosaccharides. 相似文献