果胶低聚糖的研究进展

Progress in Pectic Oligosaccharides

果胶低聚糖是果胶降解为较低分子质量的寡糖产物,具有低热量、促双歧杆菌生长特性以及抗肿瘤、抗氧化等生理活性,有利于人体健康,具有较大的研究意义和应用前景。本文就目前果胶低聚糖的制备方法进行分类比较,着重分析酶法制备果胶低聚糖的优点和不足;并介绍果胶低聚糖生理功能和生物活性的研究进展,旨在促进果胶低聚糖的研究和应用。

Pectic ohgosaccharides from pectin are degradative products with lower molecular weights and have various bioactive benefits to human health due to low calorie,growth promotion for bifidobacterium,anticancer activity and antioxidant capacity.Pectic oligosacchandes have been proven to be of great research significance and application potential.In this article,several preparative methods of pectic ohgosaccharides are compared,especially focusing on the pros and cons of enzymatic preparation.Also,we review the recent progress in physiological functions and biological activities of pectic ohgosaccharides,which can accelerate the basic research and further application in the future.