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低聚糖是豆科作物中的一种可溶性碳水化合物,一般由3～10个单糖单位通过糖苷键连接而成。低聚糖含量占豆科植物中总碳水化合物的5%,具有重要的生理功能,如促进肠内双歧杆菌增殖、降低血压血脂、抗癌和抗肿瘤、延缓衰老等作用等。然而,豆类中的低聚糖不能被人体消化和吸收,往往引起肠胃胀气现象。因此在很长一段时间内一直强调减少或除去低聚糖,学者们采用多种加工操作,如浸泡、蒸煮、高温灭菌、发酵、辐射等工艺来降低低聚糖含量。文章概述了豆制品生产过程中加工操作对低聚糖变化影响的研究进展,以期为进一步的深入探索奠定理论基础和实践依据。
Oligosaccharides are a kind of soluble carbohydrate in leguminous crops. They are generally composed of 3 to 10 monosaccharide units linked by glycosidic bonds. Oligosaccharides account for 5% of the total carbohydrates in legumes and have important physiological functions such as promoting intestinal bifidobacteria proliferation, lowering blood pressure and blood lipids, anti-cancer and anti-tumor, anti-aging and so on. However, the oligosaccharides in beans can not be digested and absorbed by the body, often causing flatulence. Therefore, it has been emphasized for a long time to reduce or remove oligosaccharides. Scholars use various processing operations such as soaking, cooking, autoclaving, fermentation and radiation to reduce the content of oligosaccharides. This paper summarizes the research progress on the influence of processing operation on the changes of oligosaccharides during the soybean production, with a view to laying a theoretical foundation and practical basis for further exploration.