摘要
唾液酸是一类含有9碳骨架的酸性单糖,通常位于非还原性寡聚糖的末端。母乳中含有丰富的唾液酸,对促进婴幼儿的大脑和认知发育、抗病毒等方面具有重要作用,目前工业上主要通过微生物发酵法制备唾液酸。本文从唾液酸的性质、分布、功能以及制备方法等方面分析其在婴幼儿食品中应用的原理、方法以及前景,为提高唾液酸在母婴食品中的应用提供理论支持。
Sialic acid is an acidic monosaccharide with a 9-carbon skeleton,which is usually located at the end of non reducing oligosaccharides.Human milk is rich in sialic acid,which plays an important role in promoting the brain and cognitive development of infants and young children,antivirus and other aspects.At present,sialic acid is mainly prepared by microbial fermentation in industry.This paper analyzed the principle,method and prospect of sialic acid in infant food from the aspects of its properties,distribution,function and preparation methods,so as to provide theoretical support for improving the application of sialic acid in maternal and infant food.
作者
茹元朴
陈历俊
陈树兴
赵军英
Ru Yuanpu;Chen Lijun;Chen Shuxing;Zhao Junying(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,Henan;National Engineering Research Center of Dairy Health for Maternal and Child,Beijing Engineering Research Center of Dairy,Beijing Technical Innovation Center of Human Milk Research,Beijing Sanyuan Foods Co.Ltd.,Beijing 100163)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第2期402-412,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2019YFF0216702,2018YFC1604301-03)
北京市自然科学基金-三元联合资助项目(S160002)
北京市科技专项(Z191100001719006)。
关键词
唾液酸
婴儿配方奶粉
母乳
生物学功能
制备
sialic acid
infant formula
breast milk
biological function
preparation
