大豆低聚糖的分离纯化研究进展  

Research Progress in Isolation and Purification of Soybean Oligosaccharides

作　　者：侯越 李振江 王立东[2] HOU Yue;LI Zhenjiang;WANG Lidong(Heilongjiang Heyi Dairy Technology Co.,Ltd.,Daqing,Heilongjiang 163000,China;College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江赫益乳业科技有限公司,黑龙江大庆163000 [2]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工》2023年第16期79-83,共5页Farm Products Processing

基　　金：黑龙江省“百千万”工程科技重大专项课题项目(2021ZX12B0203)。

摘　　要：大豆低聚糖是一种新型低聚糖,属于纯天然保健食品。大豆低聚糖难以被人体吸收,但能通过促进肠道菌群快速增值等降低血糖和血压、提高免疫力等,因此摄入大豆低聚糖可以有效改善人体健康。综述近年来大豆低聚糖的研究进展,概述大豆低聚糖纯化方式,并对大豆低聚糖发展前景进行展望,以期为大豆低聚糖的进一步研究奠定理论基础。Soybean oligosaccharide is a new type of oligosaccharide,which belongs to pure natural health food.Soybean oligosaccharides are difficult to be absorbed by the human body,but they can reduce blood glucose and blood pressure and improve immunity by promoting the rapid appreciation of intestinal flora.Therefore,ingestion of soybean oligosaccharides can effectively improve human health.This paper summarized the research progress of soybean oligosaccharides in recent years,summarized the purification methods of soybean oligosaccharides,and prospected the development prospect of soybean oligosaccharides,in order to lay a theoretical foundation for the further research of soybean oligosaccharides.

关 键 词：大豆 大豆低聚糖 纯化 

分 类 号：TS201.1[轻工技术与工程—食品科学]