菊粉：性质、健康益处和食品应用。
Inulin: Properties, health benefits and food applications.
机构信息
National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.
National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad 38040, Pakistan.
出版信息
Carbohydr Polym. 2016 Aug 20;147:444-454. doi: 10.1016/j.carbpol.2016.04.020. Epub 2016 Apr 8.
Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively available in about 36,000 species of plants, amongst, chicory roots are considered as the richest source of inulin. Commonly, inulin is used as a prebiotic, fat replacer, sugar replacer, texture modifier and for the development of functional foods in order to improve health due to its beneficial role in gastric health. This review provides a deep insight about its production, physicochemical properties, role in combating various kinds of metabolic and diet related diseases and utilization as a functional ingredient in novel product development.
菊粉是一种水溶性储存多糖，属于不可消化的碳水化合物（膳食纤维）的一种，叫做果聚糖。菊粉在美国已获得 GRAS 地位，在大约 36000 种植物中广泛存在，其中，菊苣根被认为是菊粉最丰富的来源。菊粉通常用作益生元、脂肪替代品、糖替代品、质地改良剂，以及为了改善健康而开发功能性食品，因为它在胃健康方面有有益的作用。本文综述了其生产、理化性质、在防治各种代谢和饮食相关疾病中的作用，以及作为新型产品开发中的功能性成分的利用。
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