Gamların prebiyotik özellikleri

Gamlar, bitkisel ve hayvansal kaynaklardan, polisakkaritlerin kimyasal modifikasyonlarından ya da mikrobiyal fermantasyon ile elde edilen kompleks polisakkaritler olarak tanımlanmaktadır. Yüksek nem tutma özelliklerinden dolayı hidrofilik kolloidler ya da hidrokolloidler olarak da bilinen gamlar, gıda endüstrisinde kıvam arttırıcı, emülgatör, su bağlayıcı ve jelleştirme ajanı olarak yaygın şekilde kullanılmaktadır. Gıdaların fonksiyonel ve yapısal özelliklerine katkıda bulunmanın yanı sıra, kardiyovasküler hastalık ve diyabet riskini azaltmak gibi sağlık üzerinde yararlı etkilere de sahiptir. Son yıllarda, insanlarda sindirim enzimleri tarafından hidrolize edilmediğinden ve kolonda probiyotik bakteriler gibi bağırsak mikrobiyotası tarafından fermente edildiğinden gamlar üzerine yapılan birçok çalışma prebiyotik etkileri üzerine yoğunlaşmaktadır. Bu derlemenin amacı gıda endüstrisinde kullanılan gamların prebiyotik etkilerini özetlemektir.
Anahtar Kelimeler:

Gam, Prebiyotik özellikler

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