生物表面活性剂及其在食品工业中的应用进展  

Biosurfactants and Its Application Developments in Food Industry

作　　者：侯占群[1] 高彦祥[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品研究与开发》2010年第4期170-174,共5页Food Research and Development

基　　金："十一五"国家科技支撑计划项目(2006BAD27B00)

摘　　要：化学表面活性剂所带来的环境问题使人们越来越多的关注生物表面活性剂,因为它具有低毒性及生物可降解性。生物表面活性剂具有乳液起泡性、稳定性以及抗黏性、抗微生物活性等特性,尽管目前生物表面活性剂主要用来处理污染物,但在食品工业中的应用具有很大的潜力,可用于食品加工和配方中。主要探讨生物表面活性剂的功能特性以及在食品工业中应用的进展。The increasing environmental concern about chemical surfactants triggers attention to microbial-derived surface-active compounds essentially due to their low toxicity and biodegradable nature. Associated with emulsion forming and stabilization, antiadhesive and antimicrobial activities are some properties of biosurfactants, which could be explored in food processing and formulation. At present, biosurfactants are predominantly used in remediation of pollutants; however, they show potential applications in many sectors of food industry. The properties and application development of biosurfactants in food industry were reviewed.

关 键 词：生物表面活性剂 食品工业 应用 

分 类 号：TQ423.99[化学工程]