食品中碳水化合物结构与功能特性的关系
摘 要
食品中的碳水化合物不仅是能量的主要来源,还在维持人体健康、调节代谢等方面发挥重要作用。近年来,随着食品科学技术的进步,碳水化合物的结构与其功能特性之间的关系逐渐成为研究热点。本研究旨在探讨不同类型碳水化合物在食品加工和储存过程中的结构变化及其对功能特性的影响。通过采用高效液相色谱(HPLC)、核磁共振(NMR)和红外光谱(FTIR)等现代分析技术,系统分析了多种食品中碳水化合物的分子结构、链长分布及糖苷键类型。研究发现,碳水化合物的结构复杂性显著影响其溶解性、粘度、甜度和抗氧化活性等功能特性。特别是在多糖类物质中,分支度和聚合度较高的样品表现出更强的增稠和乳化能力。此外,实验结果表明,某些天然食品中的低聚糖具有显著的益生元效应,能够促进肠道健康。
关键词:碳水化合物;功能特性;食品加工
STRUCTURAL AND FUNCTIONAL PROPERTIES OF CARBOHYDRATES IN FOOD PRODUCTS
ABSTRACT
Carbohydrates in food are not only the main source of energy, but also play an important role in maintaining human health and regulating me tabolism. In recent years, with the progress of food science and technology, the relationship between carbohydrate structure and its functional characteristics has gradually become a research hotspot. The aim of this study was to investigate the structural changes of different types of carbohydrates during food processing and storage and their effects on functional properties. Through high-performance liquid chromatography (HPLC), nuclear magnetic resonance (NMR) and infrared spectroscopy (FTIR), the molecular structure, chain length distribution and glycosidic bond type of carbohydrates in a variety of food are systematically analyzed. It was found that the structural complexity of carbohydrates significantly affects their functional properties including solubility, viscosity, sweetness, and antioxidant activity. In particular, in polysaccharides, samples with higher branching and polymerization showed stronger thickening and emulsifying ability. Moreover, experimental results show that oligosaccharides in certain natural foods have significant prebiotic effects and are able to promote intestinal health.
KEY WORDS:Carbohydrates; functional characteristics; food processing
目 录
摘 要 I
ABSTRACT II
第1章 绪论 1
1.1 研究背景及意义 1
1.2 研究目的和内容 1
第2章 碳水化合物结构的基本分类与功能特性 2
2.1 单糖与双糖的结构及其功能特性 2
2.2 多糖的分子结构与功能特性 2
2.3 碳水化合物结构的物理化学性质 3
第3章 碳水化合物结构对食品加工特性的影响 4
3.1 淀粉结构与食品加工稳定性 4
3.2 纤维素结构对食品质构的影响 4
3.3 低聚糖结构与食品发酵特性 5
第4章 碳水化合物功能特性在食品中的应用 6
4.1 功能性低聚糖的健康效应 6
4.2 多糖在食品增稠与稳定中的应用 6
4.3 碳水化合物结构与食品营养吸收的关系 7
第5章 结论 8
参考文献 9
致 谢 10
摘 要
食品中的碳水化合物不仅是能量的主要来源,还在维持人体健康、调节代谢等方面发挥重要作用。近年来,随着食品科学技术的进步,碳水化合物的结构与其功能特性之间的关系逐渐成为研究热点。本研究旨在探讨不同类型碳水化合物在食品加工和储存过程中的结构变化及其对功能特性的影响。通过采用高效液相色谱(HPLC)、核磁共振(NMR)和红外光谱(FTIR)等现代分析技术,系统分析了多种食品中碳水化合物的分子结构、链长分布及糖苷键类型。研究发现,碳水化合物的结构复杂性显著影响其溶解性、粘度、甜度和抗氧化活性等功能特性。特别是在多糖类物质中,分支度和聚合度较高的样品表现出更强的增稠和乳化能力。此外,实验结果表明,某些天然食品中的低聚糖具有显著的益生元效应,能够促进肠道健康。
关键词:碳水化合物;功能特性;食品加工
STRUCTURAL AND FUNCTIONAL PROPERTIES OF CARBOHYDRATES IN FOOD PRODUCTS
ABSTRACT
Carbohydrates in food are not only the main source of energy, but also play an important role in maintaining human health and regulating me tabolism. In recent years, with the progress of food science and technology, the relationship between carbohydrate structure and its functional characteristics has gradually become a research hotspot. The aim of this study was to investigate the structural changes of different types of carbohydrates during food processing and storage and their effects on functional properties. Through high-performance liquid chromatography (HPLC), nuclear magnetic resonance (NMR) and infrared spectroscopy (FTIR), the molecular structure, chain length distribution and glycosidic bond type of carbohydrates in a variety of food are systematically analyzed. It was found that the structural complexity of carbohydrates significantly affects their functional properties including solubility, viscosity, sweetness, and antioxidant activity. In particular, in polysaccharides, samples with higher branching and polymerization showed stronger thickening and emulsifying ability. Moreover, experimental results show that oligosaccharides in certain natural foods have significant prebiotic effects and are able to promote intestinal health.
KEY WORDS:Carbohydrates; functional characteristics; food processing
目 录
摘 要 I
ABSTRACT II
第1章 绪论 1
1.1 研究背景及意义 1
1.2 研究目的和内容 1
第2章 碳水化合物结构的基本分类与功能特性 2
2.1 单糖与双糖的结构及其功能特性 2
2.2 多糖的分子结构与功能特性 2
2.3 碳水化合物结构的物理化学性质 3
第3章 碳水化合物结构对食品加工特性的影响 4
3.1 淀粉结构与食品加工稳定性 4
3.2 纤维素结构对食品质构的影响 4
3.3 低聚糖结构与食品发酵特性 5
第4章 碳水化合物功能特性在食品中的应用 6
4.1 功能性低聚糖的健康效应 6
4.2 多糖在食品增稠与稳定中的应用 6
4.3 碳水化合物结构与食品营养吸收的关系 7
第5章 结论 8
参考文献 9
致 谢 10