大豆碳水化合物结构功能的研究进展  

Research Progress of Carbohydrates in Soybean

作　　者：王立红[1] 刘家亨 马力[1] 朱宏吉[1] 

机构地区：[1]天津大学化工学院,天津300072

出　　处：《大豆科学》2015年第4期703-711,共9页Soybean Science

基　　金：国家"十二五"科技支撑计划(2014BAD02B00);天津市科技支撑计划(14ZCZDNC00008)

摘　　要：碳水化合物是大豆中除蛋白质外的第二大主要成分,主要分为结构性碳水化合物和非结构性碳水化合物,前者种类较多,分子量大,结构复杂。绝大部分大豆碳水化合物不能直接被动物机体消化吸收,产生营养价值,但研究表明不能被消化的大豆碳水化合物有促进肠道蠕动,保持肠道通畅等生理保健作用,在食品、保健品和药品领域具有很高的应用价值。本文对国内外关于大豆碳水化合物的化学结构、理化性质、营养价值及其应用的研究报道进行了分析和整理,并对其发展前景进行了探讨和展望。Soybean carbohydrate,including structural and non-structural carbohydrates,is the second largest component after protein in soybean. The variety of structural carbohydrates is very great and they always have complex structure and large molecular weight. The majority of soybean carbohydrates could not be directly digested and absorbed by animals,but many studies have shown that these soybean carbohydrates can promote intestinal peristalsis and maintain intestinal patency,which made soybean carbohydrates have great significance practical application in food,health products and drug industry. This article reviewed and analyzed the chemical structure,physical and chemical properties,nutritional value and application of soybean carbohydrate and its development prospects were also discussed.

关 键 词：碳水化合物 大豆低聚糖 大豆膳食纤维 大豆可溶性多糖(SSPS) 

分 类 号：TS201.2[轻工技术与工程—食品科学]