Oligosaccharide, also known as oligosaccharide or oligosaccharide, is a new type of functional sugar source. Oligosaccharide integrates nutrition, health care and diet therapy, and is widely used in food, health care products, beverages, medicine, and feed additives. and other fields. [1]
It is a new functional sugar source to replace sucrose, and a new generation of "future" functional food for the 21st century. It is a new product with a wide range of applications and application prospects, which has become quite popular internationally in recent years. The United States, Japan, Europe and other places have large-scale production. The development and application of oligosaccharides in my country started in the mid-1990s and developed rapidly.
The basic composition of oligosaccharides
Existing form oligosaccharide refers to a compound formed by the polymerization of 2-10 glycosidic bonds. The glycosidic bond is formed by the dehydration condensation of the glucoside hydroxyl group of one monosaccharide and a certain hydroxyl group of another monosaccharide. They are often covalently bound to proteins or lipids and exist in the form of glycoproteins or glycolipids. [1] Oligosaccharides usually connect 2-4 monosaccharides through glycosidic bonds to form small polymers, which include functional oligosaccharides and common oligosaccharides. The common feature of these oligosaccharides is that they are difficult to be digested by the stomach Digestion and absorption, low sweetness, low calorie, basically does not increase blood sugar and blood lipids. [1]
The most common oligosaccharides are disaccharides, also known as disaccharides, which are formed by combining two monosaccharides through glycosidic bonds. There are two main types of covalent bonds connecting them: N-glycosides and O-glycosides. key type.
1. N-glycosidic bond type: The oligosaccharide chain is connected to the amino group of Asn on the polypeptide. There are three main types of such oligosaccharide chains: high mannose, hybrid and complex.
2. O-glycosidic bond type, the oligosaccharide chain is connected to the hydroxyl group of Ser or Thr on the polypeptide chain, or to the hydroxyl group of membrane lipids. There are oligosaccharides in garlic, onion, burdock, asparagus, beans, honey and other foods.
