功能性寡糖的生物学效应与制备技术研究进展  

Biological Effects and Preparation of Functional Oligosaccharides:A Review

作　　者：张梦婷 李兆新[2] 段蕊 张俊杰 邢丽红[2] 孙伟红[2] 郑旭颖 朱盼盼 ZHANG Meng-ting;LI Zhao-xin;DUAN Rui;ZHANG Jun-jie;XING Li-hong;SUN Wei-hong;ZHENG Xu-ying;ZHU Pan-pan(Jiangsu Ocean University,Lianyungang 222005,Jiangsu,China;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,Shandong,China)

机构地区：[1]江苏海洋大学,江苏连云港222005 [2]中国水产科学研究院黄海水产研究所,山东青岛266071

出　　处：《食品研究与开发》2022年第8期209-215,共7页Food Research and Development

摘　　要：功能性寡糖因其卓越的生理特性受到国内外研究者的广泛关注,其开发利用成为近年的研究热点。该文对几种常见功能性寡糖的种类、来源、功能特性进行归纳总结,概述其在动物饲料、农作物、食品、医药领域的应用和生物学效应以及目前主要的制备方法、特点,并对功能性寡糖的发展前景提出展望,旨在为进一步研究功能性寡糖和拓宽其应用范围提供一定理论参考。Functional oligosaccharides have attracted the interest of researchers in China and abroad owing to the outstanding physiological characteristics,and the development and utilization has become a research hotspot in recent years. In this study,the types,sources,and functional characteristics of several common functional oligosaccharides were summarized. The biological effects in animal feed,crops,food,and medicine,and the main preparation methods,characteristics,and applications were reviewed. Furthermore,the development prospect of them was summarized. This study was expected to provide theoretical reference for further study and broadening the application of functional oligosaccharides.

关 键 词：功能性寡糖 功能性 制备 应用 生物学效应 

分 类 号：TS201.2[轻工技术与工程—食品科学]