Milk oligosaccharides: Structural and technological aspects

被引：54

作者：

Mehra, R. ^{[1
]}

Kelly, P. ^{[1
]}

机构：

[1] TEAGASC, Moorepark Food Res Ctr, Fermoy, Cork, Ireland

来源：

INTERNATIONAL DAIRY JOURNAL | 2006年 / 16卷 / 11期

关键词：

milk oligosaccharides; structure; analysis; production;

D O I：

10.1016/j.idairyj.2006.06.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This review focuses on the more recent scientific information on composition and structural aspects of human and bovine milk oligosaccharides (OS). Advances in high performance liquid chromatography and capillary electrophoresis techniques have been at the forefront in making available efficient analytical methods for OS quantification. More sophisticated tools are available to assist with structural characterisation of milk OS. Furthermore, the review deals with existing and emerging technologies that have a potential for use in large scale fractionation/enrichment of OS, leading to the production of fractions rich in milk OS for use as physiologically active health promoting ingredients in functional dairy foods. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1334 / 1340

页数：7

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