低聚果糖和低聚半乳糖的研究进展及在乳制品中的应用

Research progress and application in dairy products of fructo-oligosaccharide and galacto-oligosaccharide

随着人们对膳食结构和营养需求的重视程度逐渐提高,低聚果糖(FOS)、低聚半乳糖(GOS)等功能性低聚糖凭借其低甜度、低能量、不易吸收、促进肠道益生菌生长、调节肠道微生态、提升机体免疫力等特点成为重要的基础原料和食品添加剂,在食品行业尤其乳制品行业应用广泛。本文重点介绍了FOS和GOS的生理功能、临床功效量研究以及在乳制品中的应用,为今后FOS和GOS在健康食品领域的广泛应用做理论铺垫。

As people pay more attention to dietary structure and nutritional requirements,functional oligosaccharides such as fructo-oligosaccharides(FOS)and galacto-oligosaccharides(GOS)have become important basic raw materials and food additives due to their low sweetness and low energy,not easy to absorb,promoting the growth of intestinal probiotic bacteria,regulating intestinal micro-ecology,and improving the body’s immunity,and are widely used in the food industry,especially the dairy industry.This article focuses on the study of the physiological function,clinical efficacy of FOS and GOS,and its application in dairy products,to provide a theoretical foundation for the future application of FOS and GOS in the field of health food.