果聚糖
果聚糖是果糖分子的聚合物，存在於洋蓟、芦笋、四季豆、韭葱、洋葱、葱、菊薯、小麦等食物中。
类型
果聚糖有3种类型：
功能
能将营养物质转化成果聚糖的植物可以在低温条件下良好的生长，因为果聚糖能增强植物的耐寒性。果聚糖会与细胞膜结合，可以保证细胞形态，使细胞不致受损。
食物中的果聚糖含量
| 洋姜 | 16.0－20.0%[2] |
| 菜薊 | 2.0－6.8%[2] |
| 芦笋 | 1.4－4.1%[2] |
| 大麦谷粒（未成熟） | 22%[3] |
| 乳酪 | 4.5%[4] |
| 巧克力 | 9.4%[4] |
| 洋葱 | 1.1－10.1%[2] |
| 裸麦糠 | 7%[5] |
| 裸麦谷粒 | 4.6－6.6%[5] |
| 小麦粉 | 1－4%[3] |
| 意式麵食 | 1－4%[2] |
| 白麵包 | 0.7－2.8%[2] |
参见
参考文献
引用
- ^ 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] （页面存档备份，存于互联网档案馆）
- ^ 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] （页面存档备份，存于互联网档案馆）
- ^ 4.0 4.1 Leon Prosky and Hubert Hoebregs, "Methods to Determine Food Inulin and Oligofructose," Journal of Nutrition. 1999;129:1418S-1423S.[3] （页面存档备份，存于互联网档案馆）
- ^ 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] （页面存档备份，存于互联网档案馆）
来源
- 书籍
- 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.