摘要
综述了功能性低聚糖的生产制备方法及各自的特点。功能性低聚糖因具有独特的生理功能，是目前食品工业研究开发的热点。迄今为止，制备途径主要可分为以下４种：（１）由天然植物中提取；（２）糖基转移，包括化学转移和酶转移；（３）聚合法，包括化学聚合与酶聚合；（４）多糖降解，包括化学降解和酶法降解。
This paper reviewed the advance of studies and production on functional oligosaccharides. Functional oligosaccharides with specific biological activities are paid great attention by food industry. Generally, there are four methods to produce oligosaccharides: (1) extracting from natural plants; (2) sugar group transfer (including chemical and enzymatic transfer); (3) polymerization; (4) degradation of polysaccharides with enzymatic hydrolysis or chemical methods.
出处
《林产化工通讯》
北大核心
1999年第4期14-20,共7页
Journal of Chemical Industry of Forest Products
关键词
功能性食品
低聚糖
甜味剂
functional food
oligosaccharides
sweetener
