乳杆菌胞外多糖及其在酸乳中的应用  

Exopolysaccharides Produced by Lactobacilli and Their Applications in Yoghurt

作　　者：张天琪[1,2] 杨贞耐 孔保华[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]中国农业科技东北创新中心农产品加工研究中心,吉林长春130124

出　　处：《食品科学》2008年第9期637-642,共6页Food Science

基　　金：国家自然科学基金面上项目(30670057);科技部国际科技合作项目(2006DFA32620);吉林省科技厅重点项目(20060219)

摘　　要：乳酸菌胞外多糖是近十年来乳品科学的研究热点。在乳酸菌中,有关乳杆菌胞外多糖的研究报道越来越多。乳杆菌胞外多糖不仅在发酵乳的流变学特性、产品的结构和质地以及口感等方面起到重要作用,有的胞外多糖还具有抗癌、抗溃疡、免疫调节或降胆固醇等活性。本文主要讨论乳杆菌胞外多糖的结构特性、分离纯化和定量方法、影响胞外多糖产量的因素以及在酸乳中的应用。Exopolysaccharides produced by lactic acid bacteria have been the focus ofdairy research in the last lOyears. Among lactic acid bacteria, there have been many reports on the exopolysaccharides from Lactobacilli. The exopolysaccharides of lactobacilli play an important role in the rheology, texture, consistency and mouthfeel of fermented milk. Some exopolysaccharides may have anti-cancer, anti-ulcer, immunomodulation and cholesterol-lowering activities. The present paper mainly discusses the structure properties, separation and purification, quantification ofexopolysaccharides, factors affecting exopolysaccharide production and applications of the exopolysaccharides in yoghurt.

关 键 词：乳杆菌 胞外多糖 酸乳 结构特性 影响因素 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]