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5 1 Vol. 5 No. 1
2014 1 Journal of Food Safety and Quality Jan. , 2014
1, 2 1 1 3 1 1, 2*
滕 超 , 查沛娜 , 曲玲玉 , 肖 林 , 焦章君 , 李秀婷
(1. , 100048; 2.
, 100048; 3. , 251022)
摘 要: ,
,
关键词: ; ;
Progress of research and application in food industry of
functional oligosaccharides
1, 2 1 1 3 1 1, 2*
TENG Chao , ZHA Pei-Na , QU Ling-Yu , XIAO Lin , JIAO Zhang-Jun , LI Xiu-Ting
(1. Beijing Laboratory of Food Quality and Safety , Beijing Technology Business University , Beijing 100048, China;
2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology Business University, Bei-
jing 100048, China; 3. Shandong Longlive Bio-technology Co., LTD., Yucheng 251200, China)
ABSTRACT: Functional oligosaccharide is a new low-calorie sweetener, which has a variety of physiological
functions beneficial to human health. This paper described the physicochemical properties and physiological
function of several types of functional oligosaccharides, which had a lot of applications in food, such as xyloo-
ligosaccharides, fructooligosaccharides, galactooligosaccharides, somaltooligosaccharide, and chitin oligosac-
charides. Their preparation, detection methods, applications in food industry and future development prospects
were also reviewed in this paper.
KEY WORDS: functional oligosaccharides; development; food industry
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