菊糖的研究现状与开发前景  

Recent advance and future trend of inulin research and development

作　　者：曾小宇[1] 罗登林[1] 刘胜男[1] 刘建学[1] 

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471003

出　　处：《中国食品添加剂》2010年第4期222-227,共6页China Food Additives

基　　金：河南省教育厅科技攻关项目(2008B550002);河南科技大学SRTP(154)

摘　　要：菊糖是由D-果糖经β(1→2)键连接而成的低聚糖,末端带有一个葡萄糖残基,聚合度(DP)为2～60,平均DP在10～12,它在自然界中分布很广,尤其在菊芋和菊苣中含量丰富。菊糖作为一种天然的功能性多糖,一方面具有改善肠道微环境、调控血脂和血糖水平、预防肥胖症、促进矿物质吸收和维生素合成等突出生理功能,另一方面又具有良好的水溶性和能形成脂肪似的凝胶等优良的食品加工性质。文章综述了菊糖的理化性质、提取方法、生理功能和应用现状,并指出目前我国菊糖研究基础薄弱,深加工技术落后,提出应加强我国菊芋优良品种的基因改良、高产菊糖酶菌株的选育和实行公司加农户的生产运营模式等措施;最后针对我国丰富的菊芋资源现状,展望了利用菊芋生产菊糖的诱人前景。Inulin is an oligosaccharide of D-fructose joined by β（2→1）linkages and terminated with a D-glucose molecule linked to fructose by a α（1→2）bond,the range of degree of polymerization （DP）is from 2 to 60 and the average DP is 10-12.Inulin can be found with a high content in Jerusalem artichoke and chicory.As a natural functional polysaccharide,inulin has many physiological functions including improving intestinal microenvironment,controlling blood sugar and blood lipid levels,preventing adiposis and prompting minerals absorption and vitamins biosynthesis.It also has good processing properties including good water-solubility and gel-formation property.In this paper,the physical-chemical characteristics,extraction method,functional activities and applications of inulin were reviewed.Since the basic research and processing technology of inulin are still in the early stage in China,more works including the gene modification of Jerusalem artichoke,the breeding of the high-yielding inulinase,the practice of operation mode between company and farmers need to be done.Based on abundant resources of inulin in China,the prospect of inulin product from Jerusalem artichoke was also presented.

关 键 词：菊糖 低聚糖 特性 生理功能 应用 

分 类 号：TS202.1[轻工技术与工程—食品科学]