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重组α/β半乳糖苷酶在豆、乳制品中的应用 被引量：1

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摘要 大豆和牛乳以其丰富的营养价值成为人们生活中不可缺少的食品。但是,存在于大豆和牛乳中的某些低聚糖和乳糖能够引起肠胃胀气,限制了部分人群的食用。α_半乳糖苷酶可以水解大豆中易使肠胃胀气的棉籽糖和水苏糖,制备α_半乳糖基寡糖含量低的豆制品;β_半乳糖苷酶能够水解乳中的乳糖,获得低乳糖乳制品。本文综述了低聚糖引起肠胃胀气的原因以及基因重组α/β半乳糖苷酶在开发低含量寡聚糖的豆、乳制品方面的进展情况。
作者 王璇琳 章扬培
机构地区 军事医学科学院野战输血研究所血液生化与分子生物学研究室
出处 《国外医学（卫生学分册）》 2005年第6期342-345,共4页 Foreign Medical Sciences(Section of Hygiene)
关键词 低聚糖 肠胃胀气 Α-半乳糖苷酶 Β-半乳糖苷酶
分类号 R151 [医药卫生—营养与食品卫生学]
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共引文献59

同被引文献11

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引证文献1

国外医学（卫生学分册）
2005年 第6期

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