大蒜果聚糖的研究进展  

Research Progress on Garlic Fructan

作　　者：蒋茂婷 刘娜 张广文[1] 王超[1] 黄雪松[1] Jiang Maoting;Liu Na;Zhang Guangwen;Wang Chao;Huang Xuesong(College of Science and Engineering,Jinan University,Guangzhou 510632)

机构地区：[1]暨南大学理工学院,广州510632

出　　处：《中国食品学报》2022年第8期374-385,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省重点研发计划项目(2018B020239001);广东省驻镇帮镇扶村农村科技特派员项目(KTP20210168)。

摘　　要：大蒜果聚糖是大蒜中含量最高、性质稳定、分子质量较低的杂多糖,主要由果糖与葡萄糖组成,属于1-蔗果三糖型果聚糖,其既具有优良的理化性质和多种生物活性,又具有优良的加工性能和保健功能,可应用于调味品、肉制品、乳制品、粮食加工品、保健食品等领域。为进一步了解大蒜果聚糖的潜在利用价值,本文综述大蒜果聚糖的提取方法与步骤、结构特性、常用测定方法、理化性质、生物活性等相关研究进展,分析其研究中存在的问题,为其进一步研究和开发利用提供参考。Garlic fructan is a heteropolysaccharide with the highest content,stable properties and low molecular weight in garlic.It is mainly composed of fructose and glucose.It belongs to 1-sucrose fructan,which not only has excellent physical and chemical properties and various biological activities,but also has excellent processing performance and health care functions.It can be used in condiments,meat products,dairy products,grain processing products,health food and other fields.In order to further understand the potential utilization value of garlic fructans,this article reviewed the extraction methods and procedures,structural characteristics,common determination methods,physical and chemical properties,biological activities and other research progress related to garlic fructans.Some problems in the research of garlic fructan were analyzed,which provided a basis for its further research and development.

关 键 词：大蒜果聚糖 结构 理化性质 生物活性 代谢酶 改性 

分 类 号：TS201.2[轻工技术与工程—食品科学]