摘要
多糖是许多加工食品中的关键成分,主要用作增稠剂、悬浮剂或胶凝剂。这些多糖主要取自高等植物、海藻及大型真菌。近年来,由于细菌发酵多糖具有结构与功能稳定、价格便宜和用量低等优点而日益受到人们的广泛关注。本文综述了几种细菌多糖的开发现状及其在食品工业中的应用前景,系统介绍了其结构、功能及生物合成途径,着重列举了这几种细菌多糖在食品行业中的应用,并对细菌多糖的发展趋势进行了展望。
Polysaccharides are the essential component in many kinds of artificial foods, applied as thickener, suspending agent or gelatinizing agent. Those polysaccharides usually come from higher plants, algae or some kinds of mushrooms. Recently, great attentions are paid to bacterial polysaccharides because of their stable structure and function, inexpensive price and low dosage in use. In this paper, existing exploitations and application foreground in food industry by using several bacterial polysaccharides were introduced, including the structure, characteristic and synthesis pathway of bacterial polysaccharides as well as their applications in food industry. Finally, developing trends of bacteria polysaccharides were prospected.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第4期255-259,共5页
Food Science
基金
中国博士后基金(2003033496)
贵州大学基金课题(校科合博基字[2001年]001号)
关键词
细菌
多糖
食品
应用
bacteria
polysaccharide
food
application
