Pectic oligosaccharides: Manufacture and functional properties

被引：189

作者：

Gullon, B. ^{[1
]}

Gomez, B. ^{[2
,3
]}

Martinez-Sabajanes, M. ^{[2
,3
]}

Yanez, R. ^{[2
,3
]}

Parajo, J. C. ^{[2
,3
]}

Alonso, J. L. ^{[2
,3
]}

机构：

[1] Univ Catolica Portuguesa, Escola Super Biotecnol, CBQF, P-4200072 Porto, Portugal

[2] Univ Vigo, Fac Sci, Dept Chem Engn, As Lagoas 32004, Ourense, Spain

[3] CITI Tecnopole, San Ciprian De Vinas 32901, Ourense, Spain

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2013年 / 30卷 / 02期

关键词：

SUGAR-BEET PECTIN; IN-VITRO FERMENTATION; ACIDIC OLIGOSACCHARIDES; STRUCTURAL-CHARACTERIZATION; ARABINO-OLIGOSACCHARIDES; ORANGE PEEL; RHAMNOGALACTURONAN-I; LIPID-METABOLISM; CITRUS PEEL; MOLAR-MASS;

D O I：

10.1016/j.tifs.2013.01.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

There is an increased interest on the identification, production, purification, evaluation and commercialization of new prebiotics with improved properties. Partial hydrolysis of pectin by chemical and/or enzymatic methods leads to the production of pectin-derived oligosaccharides (POS), which have been proposed as a new class of prebiotics. This work reviews the scientific information available on the production, chemical characterization, purification and properties of POS, with special focus on their in vitro and in vivo effects.

引用

页码：153 / 161

页数：9

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