菊粉的功能与利用  

The Function and Utilization of Inulin

作　　者：彭英云[1] 郑清[1] 张涛[2] 

机构地区：[1]盐城工学院化生学院食品系,江苏盐城224003 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品研究与开发》2012年第10期236-240,共5页Food Research and Development

摘　　要：菊粉是一种广泛存在于自然界的生物多糖,主要由果糖和葡萄糖构成,其中果糖分子通过β-(2,1)糖苷键连接。作为一种水溶性生物多糖,具有多种生理活性功能,且菊粉凝胶具有类似脂肪的质构与口感,可应用于食品、饲料、生物、化工等多个工业领域。Inulin is a biological polysaccharide which was distributed widely in nature and mainly consisted of fructose and glucose.The fructose molecular was linked by β-（2,1） glycosidic bond.As a water-soluble polysaccharide,inluin had a lot of physiological activity functions and has similar texture and taste of fat.As a result,inulin can be used in many fields such as food,feedstuff,biology,chemical industry and so on.

关 键 词：菊粉 膳食纤维 益生素 脂肪替代品 

分 类 号：TS201.2[轻工技术与工程—食品科学]