查看“果聚糖”的源代码

[[File:Inulin strukturformel.png|thumb|right|250px|[[菊糖]]的[[分子]]结构，大多数'''果聚糖'''都是[[菊糖]]型。]]
'''果聚糖'''是[[果糖]]分子的聚合物，存在于[[洋蓟]]、[[芦笋]]、四季豆、韭葱、[[洋葱]]、葱、菊薯、[[小麦]]等食物中。

在动物[[饲料]]中，牧草也含有果聚糖，由此可以看出果聚糖可能是马科的饮食必需。

==类型==

[[File:Fructans.svg|thumb|从上到下依次为菊糖型、Levan型、Graminan型，绿色部分可重复若干次。最下方的Graminan型果聚糖名为6,6&amp;1 kestopentaose。]] 
果聚糖有3种类型：
# [[菊糖]]型 - 线型果聚糖，通常以β（2→1）[[配糖键]]连接
# [[Levan]]型 - 线型果聚糖，通常以β（2→6）配糖键连接<ref name=6kang>{{cite book |author=Kang et al.|year=2009|chapter=Levan: Applications and Perspectives|title=Microbial Production of Biopolymers and Polymer Precursors|publisher=Caister Academic Press|isbn = 978-1-904455-36-3}}</ref>
# [[Graminan]]型 - [[支链型]]果聚糖，以β（2→1）和β（2→6）配糖键连接

==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==
{| class=wikitable
||[[洋姜]]||16.0－20.0%<ref name="doi">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.[http://sacfs.asn.au/download/SueShepherd_sarticle.pdf]</ref>
|-
||[[菜薊]]||2.0－6.8%<ref name="doi"/>
|-
||[[芦笋]]||1.4－4.1%<ref name="doi"/>
|-
||大麦谷粒（未成熟）||22%<ref name="mechanisms">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)[http://www.jacn.org/cgi/content/full/19/suppl_3/300S]</ref>
|-
||乳酪||4.5%<ref name="methods">Leon Prosky and Hubert Hoebregs, "Methods to Determine Food Inulin and Oligofructose," Journal of Nutrition. 1999;129:1418S-1423S.[http://jn.nutrition.org/cgi/content/full/129/7/1418S/T4]</ref>
|-
||[[巧克力]]||9.4%<ref name="methods"/>
|-
||[[洋葱]]||1.1－10.1%<ref name="doi"/>
|-
||[[裸麦]]糠||7%<ref name="karppinen">Karppinen, Sirpa. Dietary fibre components of rye bran and their fermentation in vitro. Espoo 2003. VTT Publications 500. 96 p. + app. 52 p.[http://www.vtt.fi/inf/pdf/publications/2003/P500.pdf]</ref>
|-
||裸麦谷粒||4.6－6.6%<ref name="karppinen"/>
|-
||小麦粉||1－4%<ref name="mechanisms"/>
|-
||意式麵食||1－4%<ref name="doi"/>
|-
||白麵包||0.7－2.8%<ref name="doi"/>
|}
==参见==
*[[果寡糖]]
*[[果糖不耐受症]]
*[[果糖吸收不良]]
*[[葡聚糖]]
*[[益生元]]
*[[蔗糖]]
*[[Levan型果聚糖]]

==参考文献==

===注释===

{{reflist}}
*''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

==外部链接==

{{Carbohydrates}}

[[Category:多糖]] [[Category:益生元]]
==参考来源==
*[http://zh.wikipedia.org/wiki/%E6%9E%9C%E8%81%9A%E7%B3%96 维基百科-果聚糖]