酿酒酵母细胞壁多糖改性研究进展  

Modification of cell wall polysaccharides from Saccharomyces cerevisiae

作　　者：刘媛媛[1] 王强[1] 刘红芝[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100094

出　　处：《化工进展》2009年第4期686-691,共6页Chemical Industry and Engineering Progress

摘　　要：酿酒酵母细胞壁多糖主要由β-葡聚糖和甘露聚糖组成。本文详细介绍了这两种酿酒酵母细胞壁多糖的组成和结构特点,并全面综述了其物理、化学以及生物改性方法和衍生物的性质和用途,深入分析了目前在酵母细胞壁多糖改性方面存在的问题,并对未来发展方向和趋势进行了展望。The cell wall polysaccharides isolated from baker＇s Saccharomyces cerevisiae consist of β-glucan and mannan. The composition and structural features of these two polysaccharides are introduced in this paper. The physical, chemical and biological modification methods and the properties together with the usage of derivatives are elaborated. In addition, the existing problems of modification are analyzed, and the direction, and tendency of S. cerevisiae cell wall polysaccharides modification in the future are prospected.

关 键 词：酿酒酵母 Β-葡聚糖 甘露聚糖 改性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]