摘要
结冷胶是由少动鞘脂单胞菌产生的一种新型微生物多糖,具有用量低、透明度高、耐酸、耐高温、耐酶、兼容性好等优良特性,在食品、制药、化工等行业具有广泛的用途。通过介绍结冷胶理化方面的特性,总结了结冷胶发酵生产工艺,以及提高产量和质量的关键因素,进一步展望了未来结冷胶的发展趋势和应用前景。
Gellan gum is a new microbial polysaccharide derived from gram-negative bacterium sphingornonas paucirnobilis. Due to its many functional properties such as low amount for effect, high transparency, good acid and heat resistance, upstanding compatibility, etc., it has been widely used in foods, pharmaceuticals production, and chemical engineering. This paper introduces chenical character of gellan gum ,and focuses on the biosynthesis, the process of fermentation, the recovery and purification of gellan gum. It was pointed out that improving its recovery process is the crucial step for a high yield rate and good quality of gellan gum. The developing trends and application prospects of gellan gum.
出处
《食品科技》
CAS
北大核心
2007年第7期171-174,共4页
Food Science and Technology
基金
陕西科技大学B类科研创新团队经费资助项目(Sust-B04)
关键词
结冷胶
伊乐假单胞茵
微生物多糖
gellan gum
pseudomonas elodea
microbial extra-cellular polysaccharide
