凝胶多糖的性质及其应用的研究进展  

Research progress on characterization and application of curdlan

作　　者：马月飞[1] 

机构地区：[1]广西工学院生物与化学工程系,柳州545006

出　　处：《食品科技》2007年第2期13-17,共5页Food Science and Technology

基　　金：广西工学院硕士基金项目(500412)。

摘　　要：凝胶多糖是一种天然的微生物胞外多糖,具有独特的理化性质及免疫刺激活性。对凝胶多糖的性质及其在食品、医药、农业、化工、建筑等领域的研究进展进行了介绍,并展望其在国内外的应用前景。Curdlan is a natural microbe exocellular polysacchadde, which has distinctive physics ＆ chemistry characterization and immune irritancy activity, In this paper, the research progress of curdlan＇s characterization and its application areas including food, medicament, chemical industry and architecture are reviewed, and the application prospect of curdlan in China and foreign countries has been also anticipated.

关 键 词：凝胶多糖 性质 食品添加剂 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]