【作者】 周晓莉； 许喜林；

【Author】 ZHOU Xiao-Li;Xu Xi-Lin;School of Food Science and Engineering, South China University of Technology;

【机构】 华南理工大学食品科学与工程学院；

【摘要】 大豆是我国重要的食品原材料,含有很多活性物质,大豆低聚糖是其中一种。大豆在成熟之前不含大豆低聚糖,只有在成熟期之后含量才会有显著增加。大豆低聚糖是一种新型低聚糖,在科学技术愈发进步的今天,越来越受到研究人员的关注。本文综述了大豆低聚糖的结构、生理功能以及其在食品中和畜禽养殖中的应用和发展前景。更多还原

【Abstract】 Soybean is an important food raw material in China. It contains many active substances and soybean oligosaccharide is one of them. Relevant studies have shown that soybean does not contain soybean oligosaccharides before maturity, and only after maturity does the content increase significantly. Soybean oligosaccharide is a new type of oligosaccharide. With the development of science and technology, more and more researchers pay attention to soybean oligosaccharide. In this paper, the structure, the physiological function, application in food and livestock farming of soybean oligosaccharide were reviewed.更多还原