作　　者： ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《食品工业科技》 2010年第6期417-420,共4页

摘　　要： 低聚糖是豆科作物中的一种可溶性碳水化合物,一般由3～10个单糖单位通过糖苷键连接而成。低聚糖含量占豆科植物中总碳水化合物的5%,具有重要的生理功能,如促进肠内双歧杆菌增殖、降低血压血脂、抗癌和抗肿瘤、延缓衰老等作用等。然而,豆类中的低聚糖不能被人体消化和吸收,往往引起肠胃胀气现象。因此在很长一段时间内一直强调减少或除去低聚糖,学者们采用多种加工操作,如浸泡、蒸煮、高温灭菌、发酵、辐射等工艺来降低低聚糖含量。文章概述了豆制品生产过程中加工操作对低聚糖变化影响的研究进展,以期为进一步的深入探索奠定理论基础和实践依据。 Oligosaccharides was one kind of soluble carbohydrate in soy plant, composed of 3 to t0 monosaccharide linked by !3-1,4 glycosidic bonds.Oligosaccharides accounted for 5% of the total carbenhadrate in legume plant,with important physiological functions,such as promoting the growth of bifidobacterium in human intestine, reducing the blood pressure and blood lipid, preventing cancer and tumor, retarding aging, etc.However, oligosaccharides in legume plant could not be digested and absorbed, which led to flatus.So, for a long time, people emphasized on reducing or removing the oligosaccharides. Many processing practice was adopted by scholars,such as soaking, braising and boiling, high temperature autoclavetion, fermentation, radiation, etc. The article summarized the research progress on changes of oligosaccharides as affected by practice during soy processing and hence it would provide theoretical and practical base for further deeper study.

关 键 词： 加工 豆科 低聚糖 进展

领　　域： [轻工技术与工程] [轻工技术与工程]