期刊论文

中文

现代食品科技

1673-9078

2021

37

11

58-67

10.13982/j.mfst.1673-9078.2021.11.0504

2019YFD1002300:国家重点研发计划 32072178:国家自然科学基金 2019BT02N112:广东省引进创新创业团队项目 mmkj2020001:广东省科技专项 202108TD:广东省农业科学院农业优势产业学科团队建设项目

本校为第一机构

为了比较龙眼多糖（LP）、枸杞多糖（GP）和红枣多糖（JP）的理化特性及其益生活性差异,探究其是否具有协同增效作用,本文分析了三种多糖的基本成分、分子量分布、单糖组成、显微结构、溶解性、粒径、溶液电位等理化特性,以及三种多糖单独作用或复合作用对益生菌增殖的影响。结果表明LP、GP和JP主要含有中性糖、少量糖醛酸和蛋白质,其中中性糖含量分别为86.25%、72.36%、82.98%;LP和JP的Mw分别是70.73 ku、185.93 ku;GP的Mw为120.61 ku、4.53 ku;LP和GP主要由阿拉伯糖、葡萄糖、半乳糖组成,其摩尔比分别为22.49:56.81:10.18和16.84:62.05:11.08,JP主要由阿拉伯糖、葡萄糖、半乳糖醛酸组成,其摩尔...

The physical and chemical properties and prebiotic activities of polysaccharides from longan fruits, goji berries, and jujube fruits, hereafter referred to as longan polysaccharide (LP), goji berry polysaccharide (GP) and jujube polysaccharide (JP), respectively, were studiedand the existence of their synergistic effects was explored. For this, several features of the polysaccharides, such as the basic composition, molecular weight distribution, monosaccharide composition, microstructure, solubility, particle size and solution potential, were m...