多糖的分子修饰及其在功能性食品中的应用展望  

PROGRESS IN MOLECULAR MODIFICATION OF POLYSACCHARIDES AND THEIR PROSPECTIVE APPLICATION IN FUNCTIONAL FOODS

作　　者：张难[1] 吴远根[1] 周剑丽[1] 莫莉萍 邱树毅[1] 王文平[1] 

机构地区：[1]贵州省发酵工程与生物制药重点实验室 [2]贵阳市生产力促进中心,贵州贵阳550002

出　　处：《食品研究与开发》2007年第8期159-163,共5页Food Research and Development

基　　金：贵州省优秀人才省长基金;贵州省自然科学基金(基合字(1999)3105)

摘　　要：多糖含有重要的生物活性成分,具有免疫调节活性等多种保健功能,而多糖的分子修饰能够提高它原有的活性或增加新的活性。详细阐述了多糖的硫酸化、磷酸化、乙酰化等分子修饰及其对生物活性的影响,并对多糖的分子修饰及其在功能性食品中的应用进行了展望。Polysaccharides contain the important biology ingredients, which play significant healthy protection role in anti-tumor, immunity modulation and anticoagulation. The molecular modification of polysaccharides can not only enhance their intrinsic activities, but also increase the undiscovered activities. In this paper, the methods of molecular modification such as sulfation, phosphorylation and acylation in polysaccharides and their influence on biological activity are introduced, and then the molecular modification of polysaccharides and their application in functional foods are prospected.

关 键 词：多糖 分子修饰 生物活性 功能性食品 

分 类 号：TS201.1[轻工技术与工程—食品科学]