大蒜多糖的功能性质及其在食品中的应用展望  

Functional properties of garlic polysaccharide and its application prospects in food

作　　者：李海芹 田振扬 骆霜霜 周婧璇 常世敏 LI Haiqin;TIAN Zhenyang;LUO Shuangshuang;ZHOU Jingxuan;CHANG Shimin(School of Life Science and Food Engineering,Hebei Engineering University,Handan 056038;Chenguang Biotech Group CO.,LTD.,Handan 057250;Handan Key Laboratory of Natural Products and Functional Food Development,Handan 056038)

机构地区：[1]河北工程大学生命科学与食品工程学院,邯郸056038 [2]晨光生物科技集团股份有限公司,邯郸057250 [3]邯郸市天然产物与功能食品开发重点实验室,邯郸056038

出　　处：《中国食品添加剂》2023年第11期271-276,共6页China Food Additives

基　　金：河北省教育厅(2021GJJG251);邯郸市科学技术研究与发展计划(21432012314)。

摘　　要：大蒜多糖属于菊糖类的果聚糖,是一种较好的益生元和水溶性膳食纤维,使用方便、安全性高。具有抗氧化、降低血糖、降脂、防治便秘、抑菌等功能活性,还具有保水、保湿、高黏度和热稳定好等食品加工特性,未来可作为一种全新的食品添加剂或食品配料。本文总结了大蒜多糖的功能性质,分析了其食品应用方向,以期为大蒜多糖在改善食品营养品质、提高食品加工特性和开发功能性食品等方面提供参考。Garlic polysaccharide belongs to inulin fructan,which is a good prebiotic and water-soluble dietary fiber.It is easy to use and safe.It has functional activities such as antioxidant,hypoglycemic,lipid-lowering,anticonstipation and anti-bacterial,and also has good water retention,moisture retention,high viscosity and good thermal stability,which can be used as a new food additive or food ingredient in the future.This paper summarized functional properties of garlic polysaccharide and analyzed its food application directions.The paper provides references for improving food nutritional quality,enhancing food processing characteristics and developing functional foods.

关 键 词：大蒜多糖 功能性质 益生元 抗氧化 应用 

分 类 号：TS202[轻工技术与工程—食品科学] S633.4[轻工技术与工程—食品科学与工程]