Production and Utilization of L-Arabinose in China

• 作者: Biao Hu Haiyang Li Jingrong Li Lei Liang Qingfu Wang Ruirong Chen Wenting Ban Yicong Tan
• 来源期刊: 世界工程和技术(英文)
• 学科: 医学
• 关键词: L-ARABINOSE Application FIELDS MARKET STATUE Development Direction
• 年，卷（期）: 2018,（3）
• 页码范围: 24-36
• 页数: 13页
• 分类号: R73

摘要

L-arabinose is a newly developed low-caloric monosaccharide, which has many biomedical and health effects, especially intestinal sucrase inhibition effect. L-arabinose is mainly produced by chemical or enzymatic hydrolysis of hemicellulose. The taste of L-arabinose is quite similar to that of sucrose, with approximately 50% of the sweetness. As a functional additive, L-arabinose can be used in medical and pharmaceutical applications for the treatment of diseases such as diabetes, chronic constipation, mineral absorption disorder and secondary bile acid formation disorder. However, L-arabinose has not been widely used in functional foods due to high price and lack of publicity and guidance. A comprehensive review of L-arabinose physicochemical properties, production, applications field, market statue and development direction is presented in this paper.