黄原胶的生物合成及其在食品工业中的应用进展  

Research development on the biosynthesis of xanthan gum and its application in food industry

作　　者：谭旖宁[1] 

机构地区：[1]广西职业技术学院食品技术系,南宁530227

出　　处：《食品工程》2010年第1期9-11,16,共4页Food Engineering

摘　　要：介绍了黄原胶的分子结构和其功能特性,阐述了黄原胶的生物合成进展及黄原胶在现代食品工业中的应用,探讨了黄原胶在我国食品工业应用中面临的问题与发展途径。Xanthan gum is one of microbial polysac- charides which were widely used in Industry. In this ar- ticle,the molecular structure and function of xanthan gum were summarized. The biosynthesis and the appli- cation in food industry were emphasized, and the future development of Xanthan gum in China was also discussed.

关 键 词：黄原胶 功能特性 生物合成 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]