菊糖酸奶对小鼠免疫器官指数和血清免疫球蛋白的影响

以脾脏指数、胸腺指数、体质量及免疫球蛋白（immunoglobulin,Ig）IgG、IgA、IgM含量为评价指标,研究菊糖酸奶对小鼠免疫器官指数和血清免疫球蛋白的影响。结果表明：菊糖能够刺激酸奶中乳酸菌的增加。与普通酸奶相比,菊糖酸奶能够更好地提高小鼠免疫功能,经相关性分析发现IgG、IgA与酸奶中乳酸菌的含量显著相关。由此可见,菊糖刺激了酸奶中乳酸菌的增加,从而增强了酸奶对机体免疫功能的影响。在菊糖添加量为50 g/L时,菊糖酸奶对小鼠的免疫增强效果最好。     

菊粉化学和微生物菊粉内切酶研究进展

菊糖作为多聚果糖类碳水化合物,其物理化学性质已较早地得到研究,之后菊糖分子结构得到深入的研究。近年以开发菊粉系列产品作为功能性食品成分为目标,关于微生物菊粉内切酶酶学性质、基因结构、工程菌株构建与生产应用方面的研究进展迅速,如已经成功地构建2种高表达内切菊粉酶的基因工程酵母。本世纪菊粉生物技术将大力推动菊粉产业的发展。     

我国功能糖产业的现状与发展前景

近几年来我国的功能糖产业得到了迅猛的发展,由于功能糖特有的营养和保健作用,它可以调节肠道菌群、改善脂质代谢、提高身体免疫力和抗龋齿等特性。现已发展成为应用于食品、医药和饲料等行业的新兴重要产业,市场规模越来越大,部分产品已达到国际先进水平,但是有些产品质量还需进一步提高,生产工艺进一步完善,创新开发新的品种。本文介绍了功能糖的性能和保健作用,我国功能糖产业的生产现状与存在的问题,并就功能糖产业如何加强行业管理,丰富功能糖的产业链发展提出了建议。     

菊糖衍生物的制备、表征、功能及应用研究进展

基于菊糖的高生物相容性、灵活性以及益生元等特点,制备菊糖的衍生物并拓展其应用范围一直是近年来的研究热点。本文主要综述了菊糖的衍生化方法、结构特征、生物活性和潜在的应用价值。目前,菊糖的衍生化方式可分为三种,即将功能基团、生物活性分子或生物大分子嫁接到菊糖上。衍生物的结构可以通过多种仪器分析方法来表征。衍生化能极大地改变菊糖的理化性质和生物活性。相比于天然菊糖,菊糖衍生物具有更高的抗氧化性、抗炎和抗癌等生物活性。此外,菊糖衍生物还可作为乳化剂、包埋材料、包衣材料以及荧光标记物载体,在众多领域具有良好的应用前景。     

牛蒡菊糖的提取工艺及生物活性的研究进展

牛蒡菊糖在食品及医药领域具有十分重要的开发价值,探索其经济、高效、可靠的提取方法成为天然产物化学的研究热点之一。对近年来牛蒡菊糖提取工艺及生物活性的研究成果进行归纳,旨在为进一步开发利用牛蒡菊糖提供参考。     

微生物菊糖蔗糖酶及在食品中的应用研究进展

菊糖作为一种可溶性膳食纤维,具有良好的理化性质和重要的生理功能,因此,在食品中应用广泛。菊糖蔗糖酶能够以蔗糖为唯一底物,一步合成高分子质量的微生物菊糖。目前鉴定的菊糖蔗糖酶有15 种微生物来源,其中一种的晶体结构已经被解析。国内关于菊糖蔗糖酶的研究鲜有报道。本文对菊糖蔗糖酶的晶体结构和反应机理进行了综合分析。着重讨论了菊糖的链长调控以及菊糖蔗糖酶在生产高分子质量菊糖、低聚果糖、新型低聚糖和菊糖纳米材料方面的应用。最后,结合菊糖蔗糖酶的研究,探讨其发展趋势。     

菊芋中菊糖提取及果糖制备研究进展

菊芋的块茎富含菊糖,由菊糖可以制备果聚糖,低聚果糖在改善肠道功能方面具有积极作用,高聚果糖能制备超高果糖浆。根据近年来国内外的研究报道,综述了水热法、超声波辅助法、微波辅助法、酶法提取菊糖的原理、工艺流程和最新进展,以及菊糖通过酸法和酶解法制备果糖的工艺、果糖的生理功能,提出了存在的问题并对发展前景进行了展望。      

酚类菊糖衍生物的制备及抗氧化活性

以菊糖为原料，通过改性提高菊糖的抗氧化活性，研究其结构与抗氧化活性的关系。利用溴代、亲核取代和缩合三步反应制备酚类菊糖衍生物，通过活性基团的引入达到提高菊糖抗氧化活性的目的。结果表明，菊糖衍生物的抗氧化活性，包括还原能力、Fe2＋螯合能力和对1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基、羟自由基和超氧阴离子自由基3 种自由基的清除活性都较菊糖显著提高，含有双酚的菊糖衍生物（化合物3C、3D）比含有单酚的菊糖衍生物表现出更强的自由基清除能力。其中含有双酚的菊糖衍生物对DPPH自由基清除能力的半抑制质量浓度（half maximal inhibitory concentration，IC50）为0.007 mg/mL，较VE的DPPH自由基清除能力高；化合物3C超氧阴离子自由基清除能力IC50为0.042 mg/mL；化合物3B Fe2＋螯合能力IC50达到0.006 mg/mL。同时通过研究电子或质子转移和中间体探讨可能的自由基清除机制。体外细胞毒性实验证实酚类菊糖衍生物有较好的生物相容性，这些结果有助于开发菊糖衍生物在抗氧化剂或自由基清除剂等方面的应用。     

菊糖米糕的工艺及感官质构评定

为了改善传统米糕的质构性状及其营养品质,尝试将菊糖添加到米糕中。通过单因素和L9(34)正交实验研究了加水量、糯米粉和粳米粉配比以及菊糖添加量等因素对感官评价和质构分析(Texture Profile Analysis,TPA)等相关指标的影响,并进一步研究了菊糖米糕的感官评价和TPA有关指标之间的相关性。研究结果表明:菊糖米糕的最优工艺条件为加水量57.5%、糯米粉与粳米粉配比3∶2(g/g)、菊糖添加量3%;菊糖米糕的硬度、粘性和咀嚼性等TPA指标与感官评价的相应指标间具有良好的相关性,提示质构分析是菊糖米糕品质评价的一种有效方式。      

充分利用菊糖的特性 提高油脂类食品的品质

正一、菊糖的脂肪替代功能菊糖与水混合会形成奶油状结构凝胶,口感润滑,可作为脂肪代替物在油脂食品中应用,从而降低食品中的脂肪含量,因此在油脂食品中的应用较为广泛。在奶酪中加入菊糖,可以改善奶酪的感官性和质地;在脂质奶油中加入菊糖,50%脂肪被取代后与全脂样品脂质相似;在水果慕斯中加入菊糖,无论在营养价值还是口感上都能满足健康食     

Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

Investigation of two inulins with differing degrees of polymerisation and crystallinity demonstrated different levels of integration with the starch-gluten matrix during pasta preparation. The impact of higher molecular weight inulin incorporation on technological and sensory properties was minimal, with deterioration in properties becoming significant only at 20% incorporation, while lower molecular weight had a greater negative impact on pasta firmness, cooking loss, and sensory acceptability. In vitro starch digestion of pasta was reduced with up to 5% addition of inulin of degree of polymerisation 12-14 (FH-D), but increased with high levels of addition. These effects were not observed in inulin with a degree of polymerisation of 7-8 (LV-100). Microscopy showed the starch granules were apparently encapsulated by a protective coat of inulin FH-D, but at 20% a disruption to the matrix was evident. For inulin FH-D, XRD analysis of digested pasta found a maximum crystallinity which coincided with the maximum reduction in starch hydrolysis, suggesting that a stronger gluten matrix enhanced by added inulin is indeed structurally different at the nanometre level.     

菊糖在油脂类食品中的应用及其抗氧化性的研究进展

菊糖作为一种新型的低能量膳食纤维,目前在食品中存在着一定应用。本文主要论述了菊糖在油脂类食品中的应用,主要包括菊糖作为脂肪替代物在油脂类食品中的应用,对油脂的吸附特性及其影响因素,以及其抗氧化性。菊糖在油脂类食品中具有抗氧化作用并且可以增强体内的抗氧化系统,将此特性应用到油脂类食品中具有重要意义。     

天然食品配料——菊粉

综述了菊粉的性质,来源,提取和安全性,介绍了菊粉在食品工业中的应用;展望了菊粉的应用前景。     

Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt

Inulin has become an attractive ingredient in the food industry because of its nutritional and functional characteristics. Extraction of inulin from Jerusalem artichoke and the effects of its enzymatic hydrolyzate on the textural and sensorial characteristics of yogurt were investigated. The extraction yield (98%) of inulin was obtained with dry Jerusalem artichoke powder. The thin-layer chromatography and the ion chromatogram analysis of the enzymatic hydrolyzate revealed that inulinase hydrolyzed inulin into fructooligosaccharides with degrees of polymerization from 2 to 10. Utilization of inulin and hydrolyzate in yogurts improved their textural properties. Sensorial evaluation of yogurts showed that yogurts with inulin or its hydrolyzate had a better body and smoother texture than yogurts with sucrose only. The findings of this study suggest that inulin or its hydrolyzate can partially replace sucrose in formulations in the food industry.     

菊粉研究的回顾与展望

菊粉作为一种天然功能性食品配料,已在欧美国家得到了广泛应用。近几年,中国的菊粉市场逐渐兴起。文中综述了菊粉的来源、理化性质和生理功能;介绍了菊粉在食品工业中的应用情况及其安全性评价;对比分析了菊粉在国内国外的生产加工情况;展望了菊粉的发展前景。     

Inulin addition to yoghurt: Prebiotic activity,health effects and sensory properties

Health and technical aspects of inulin have led to its wide applications in the food industry. Yoghurt is a cultured food with beneficial nutritional value that has advantageous effects in combination with inulin, for example reduction in fat content, improving the functions of the intestinal system and technical and textural influences. In this review, the physicochemical and health properties of inulin are described and also its use as a functional ingredient in yoghurt production is investigated. Also, the ability of inulin to increase probiotic viability and its influence on texture and flavour quality of yoghurt are discussed.     

低糖菊粉甜品的研制

绿豆糕是流行于全国各地的传统甜品,试验改进传统绿豆糕的制作工艺,以菊粉部分替代绿豆糕中蔗糖和黄油,筛选出低糖营养和风味俱佳的绿豆糕配方。与传统绿豆糕相比,该产品强化菊粉,具有低糖低能量的特点,迎合消费者对天然健康的追求,同时拓展菊粉在食品工业中的应用领域。     

菊粉的功能特性与开发应用

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。     

A comparative study of high-performance liquid chromatography and colorimetric method for inulin determination

Inulin and oligofructose exhibit valuable nutritional and functional attributes, and so the utilization of inulin and its derivatives in the food industry has been continuously increasing. Compared with high-performance liquid chromatography (HPLC) which presents improved sensitivity and precision, colorimetric method is more widely used and accepted due to the advantages of its simplicity and economy. In order to determine inulin for the purpose of labeling, we develop an easy and effective HPLC method after extraction of inulin. HPLC conditions include a Shim-pack SCR 101C column (Shimadzu), deionized water at 80 °C as the mobile phase, and a refractive index detector (RID). Moreover, we compared the HPLC method and colorimetric method on tested foods including claimed commercial inulin products such as inulin, inulin oligomers, and commercial food products. The obtained results demonstrated that the HPLC method could avoid the overestimation and inaccuracy caused by colorimetric method in the case where the samples contain glucan or sucrose, and be regarded as an approach which is easier, faster, and more accurate than colorimetric method for the routine quantification of inulin and inulin oligomers in commercial products.     

菊糖的生理功能和在食品中应用的研究进展

菊糖是一种天然碳水化合物,对人体有特殊的生理功能。主要介绍了最近几年新发现的菊糖的一些生理功能,如降低粪臭素、影响下丘脑神经元、保护脏器氧化,以及菊糖过敏症等等。本文还介绍了菊糖在食品中的一些前沿应用,如改善公猪肉质品感官品质、抗氧化性、刺激微生物生长、与食品中其他物质相互作用等等。菊糖作为一种新的食品配料,广泛的应用于食品工业中。