Curdlan凝胶机理研究进展  

Studies of the mechanism of curdlan gel

作　　者：吉武科 张永刚[1,2] 武琳[1,2] 严希海 万丽萍 

机构地区：[1]山东省食品发酵工程重点实验室,济南250013 [2]山东省微生物胶工程技术研究中心,潍坊261061

出　　处：《中国食品添加剂》2012年第4期231-234,共4页China Food Additives

摘　　要：Curdlan(中文名可得然胶或卡德兰胶)是一种新型的具有独特性质的微生物多糖,它是由葡萄糖形成的单一线性的同多糖,属于β-1,3-葡聚糖家族中较为特殊的一种。Curdlan具有水不溶性和高稳定性,而其能够在加热条件下形成高强度热不可逆凝胶的特性使其在食品行业具有广泛的应用价值。目前本文综述了Curdlan的凝胶机理及与凝胶强度相关的一些主要因素。从根本上说,Curdlan的凝胶特性取决于其平均分子聚合度。Curdlan凝胶是其内部分子体系发生一定的变化,在一定温度条件下形成相应的组织结构及相互作用的表观现象,而影响这一表观现象发生的最主要因素是温度。另外,其他一些因素如Curdlan的浓度、加热时间等也对凝胶强度有一定的影响。随着Curdlan浓度的增加、加热时间的延长,它的凝胶强度均得到显著地提高。Curdlan is a new type of microbial polysaccharides with unique nature. It is a linear polysaccharide formed by glucose, a special one in the β - 1, 3 - glucan family. Curdlan is insoluble and highly stable and can form high strength thermal irreversible gel by heating. Curdlan has a wide range of application valuesin food industry due tothese characters. This paper reviews some of the key factors on mechanism of curdlan gel and gel strength. Basically, curd- lan gel properties dependson the average degree of polymerization. Under certain temperature, the internal molecular system is ehangedand the apparent interaction is formed. Temperature isthe most important factor in the curdlan gelling. In addition, other factors have a certain impact on gel strength such as the curdlan concentration and heating time. With concentration increased and/or heating time extension, gel strength of curdlanis improved significantly.

关 键 词：CURDLAN 凝胶机理 温度 凝胶强度 

分 类 号：TS202.3[轻工技术与工程—食品科学]