果聚糖
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果聚糖是果糖分子的聚合物，存在于洋薊、蘆筍、四季豆、韭蔥、洋蔥、蔥、菊薯、小麥等食物中。
在動(dòng)物飼料中，牧草也含有果聚糖，由此可以看出果聚糖可能是馬科的飲食必需。
目錄 |
類型
果聚糖有3種類型：
功能
能將營(yíng)養(yǎng)物質(zhì)轉(zhuǎn)化成果聚糖的植物可以在低溫條件下良好的生長(zhǎng)，因?yàn)楣厶悄茉鰪?qiáng)植物的耐寒性。果聚糖會(huì)與細(xì)胞膜結(jié)合，可以保證細(xì)胞形態(tài)，使細(xì)胞不致受損。
食物中的果聚糖含量
| 洋姜 | 16.0－20.0%[2] |
| 菜薊 | 2.0－6.8%[2] |
| 蘆筍 | 1.4－4.1%[2] |
| 大麥谷粒（未成熟） | 22%[3] |
| 乳酪 | 4.5%[4] |
| 巧克力 | 9.4%[4] |
| 洋蔥 | 1.1－10.1%[2] |
| 裸麥糠 | 7%[5] |
| 裸麥谷粒 | 4.6－6.6%[5] |
| 小麥粉 | 1－4%[3] |
| 意式麵食 | 1－4%[2] |
| 白麵包 | 0.7－2.8%[2] |
參見(jiàn)
參考文獻(xiàn)
注釋
- ↑ Kang et al.. Levan: Applications and Perspectives. Microbial Production of Biopolymers and Polymer Precursors. Caister Academic Press. 2009. ISBN 978-1-904455-36-3.
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 SUSAN J. SHEPHERD, M Nut Diet, APD*; PETER R. GIBSON, MD, MB, FRACP, "Fructose Malabsorption and Symptoms of Irritable Bowel Syndrome: Guidelines for Effective Dietary Management," J Am Diet Assoc 2006:106:1631-1639.[1]
- ↑ 3.0 3.1 Department of Food Science and Nutrition, University of Minnesota, Joanne L. Slavin, PhD, RD, "Mechanisms for the Impact of Whole Grain Foods on Cancer Risk," Journal of the American College of Nutrition, Vol. 19, No. 90003, 300S-307S (2000)[2]
- ↑ 4.0 4.1 Leon Prosky and Hubert Hoebregs, "Methods to Determine Food Inulin and Oligofructose," Journal of Nutrition. 1999;129:1418S-1423S.[3]
- ↑ 5.0 5.1 Karppinen, Sirpa. Dietary fibre components of rye bran and their fermentation in vitro. Espoo 2003. VTT Publications 500. 96 p. + app. 52 p.[4]
- Sugar - Chemical, Biological and Nutritional Aspects of Sucrose. John Yudkin, Jack Edelman and Leslie Hough (1971, 1973). The Butterworth Group. ISBN 0-408-70172-2
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