摘要
菊糖是一种天然碳水化合物，它由果糖分子通过β(2－1)键连接，所以不被机体消化吸收而能被肠道微生物利用，具有较多的生理营养功能；另外，独特的流变学性质使其成为优良的质构改良剂。菊糖作为一种新的食品配料，在食品工业中有着广阔的应用前景。
Inulin is a natural carbohydrate with a main chain of β (2－ 1)－ linked D－ fructose,which can be utilized by intestinal microbes but not digested and absorbed by human body,therefore,it has many physiological and nutritional functions.In addition,Inulin become a good texture modifier due to its specific rheological properties.Inulin has a good prospect in food industry as a new food ingredient.
出处
《食品科技》
CAS
北大核心
2000年第5期34-35,共2页
Food Science and Technology
