魔芋低聚糖作为新食品原料的应用研究  

Study on the applications of konjac oligo- glucomannan as a new food ingredient

作　　者：冯莉[1] 刘瑞雪[1] 张波[1] 

机构地区：[1]北京联合大学应用文理学院,生物活性物质与功能食品北京市重点实验室,北京100191

出　　处：《中国食品添加剂》2014年第7期153-157,共5页China Food Additives

基　　金："十二五"国家科技支撑计划课题资助(2012BAD33B06)

摘　　要：魔芋多糖是魔芋的主要成分,魔芋低聚糖是魔芋多糖经过酶、酸、辐照等多种方法降解得到的寡糖。魔芋低聚糖作为新食品原料在食品及保健食品中有着广阔的应用前景。与魔芋多糖相比,魔芋低聚糖具有优良的性能,可用于改善食品品质,保鲜食品,同时也适用于多种低脂食品的加工和制作,满足各类人群的需求,有利于人体健康。另外,魔芋低聚糖作为功能因子,对机体有多方面的保健功效,有望用于保健食品行业,来改善人体肠道菌群,增强免疫力,调节血糖、血脂等。总之,魔芋低聚糖是一种理想的食品原料或者食品添加剂。本文从魔芋低聚糖的制备,在食品及保健食品中的应用等方面对魔芋低聚糖进行了综述。Konjac glucomannan are the main component of konjac. Konjac oligo -glucomannan can be obtained from konjae glucomannan by a variety of methods such as enzyme, acid, radiation and other degradations. As a new kind of food ingredients, konjac oligo - glucomannan has wide applications in food and functional food. Compared with konjac glucomannan, konjac oligo - glucomannan has excellent properties on improving food quality, food fresh keeping, and processing and manufacturing of low - fat healthy food. In addition, konjac oligo - glueomannan has lots of health bene- fits, such as improve the human intestinal microflora, enhance immunity, regulate blood sugar and blood lipids, etc. In short, konjae oligo - glueomannan is an ideal food material or food additive. In this paper, konjac oligo - glucoman- nan＇s preparations, the applications in food and functional food were summarized.

关 键 词：魔芋 魔芋多糖 魔芋低聚糖 食品 功能食品 

分 类 号：TS201.4[轻工技术与工程—食品科学]