一种热凝胶多糖的制备及其应用的研究进展  

Research progress on the preparation and application of curd an

作　　者：赵宏伟[1] 李淑荣[1] 李庆鹏[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国甜菜糖业》2010年第1期28-31,共4页China Beet & Sugar

摘　　要：凝胶多糖是由粪产碱杆菌在限制氮源的条件下发酵产生的一种微生物胞外多糖，它几乎完全由葡萄糖残基通过β—D-1，3键结合成。这种多糖不溶于水，易溶于NaOH溶液。由于它独特的流变学特性和热凝胶特性，应用非常广泛，引起国内外学者的广泛关注。从菌种选育、发酵条件、提取、应用四个方面综述了热凝胶多糖的最新研究进展。The Curdlan is a bacterial polysaccharide composed exclusively of β - D - 1,3 - linked glucose residues. It is insoluble in water, however soluble in NaOH solution. It is synthesized by Agrobacterium species and Alcaligenes faecalisunder under nitrogen - limiting conditions. Curdlan has abroad application in many fields resulted from its unique rheological and thermal gelling properties, and the production of Curdlan has drawn considerable interest home and abroad . This paper reviewed the new research progress of Curdlan in the following aspects of screening of strain, fermentative condition , extraction and application.

关 键 词：凝胶多糖 发酵 应用 研究进展 

分 类 号：TS245.9[轻工技术与工程—制糖工程]