羊乳中低聚糖检测、制备及功能特性的研究进展

Recent Advances in the Composition,Preparation and Functional Properties of Goat’s Milk Oligosaccharides

羊乳中含有种类丰富且具有多种生理功能的低聚糖,其含量和结构接近于人乳低聚糖,可视为一种天然的人乳低聚糖替代来源,在食品领域具有潜在的应用前景。本文简要介绍羊乳低聚糖的成分、含量及结构,分析影响羊乳低聚糖组成及含量的因素,着重比较膜分离技术、色谱技术及生物合成技术等多种制备方法,此外,对羊乳低聚糖不同检测技术的前处理方法和特点进行归纳总结,最后讨论羊乳低聚糖的益生功能及其在未来研究和应用中的前景及面临的挑战。

Goat’s milk contains a rich variety of oligosaccharides with various physiological functions,and its content and structure are close to those of human milk oligosaccharides.Goat’s milk can be regarded as a natural alternative source of human milk oligosaccharides with potential applications in the food field.This paper briefly introduces the composition,content and structure of oligosaccharides in goat’s milk,analyzes the factors affecting the composition and content of oligosaccharides in goat’s milk,and focuses on the comparison of various preparation methods such as membrane separation,chromatography and biosynthesis.In addition,the pre-treatment methods for and the characteristics of different techniques for the detection of goat’s milk oligosaccharides are summarized,and finally,the probiotic functions of goat’s milk oligosaccharides as well as the prospects and challenges for their application in the future research are discussed.Finally,the probiotic functions of goat’s milk oligosaccharides and future prospects and challenges for their research and application are discussed.