γ-聚谷氨酸在食品中的功能性研究进展  

Advances of Functionality of γ-poly-glutamic Acid in Food

作　　者：王国良[1] 关阳[1] 张秀荣[1] 赵雪松[1] 吴杰[1] 刘跃芹[1] 

机构地区：[1]玉米深加工国家工程研究中心,长春130033

出　　处：《食品工业》2013年第10期210-213,共4页The Food Industry

基　　金：国家科技支撑计划项目(2012BAD37B05);农业科技成果转化资金项目(2012GB2B100101)

摘　　要：γ-聚谷氨酸(γ-PGA)是一种阴离子聚合物,它是L-谷氨酸和/或D-谷氨酸以γ-酰胺键缩合而成。γ-PGA安全、无味、可食用、易溶于水,且具有较强的吸水性和黏性,可螯合金属,对肠道酶不敏感等特点。基于以上特性,其作为配料在食品工业具有很大的发展潜力。目前,γ-PGA已实现工业化生产。通过γ-PGA改变食品的生理特性、物理特性以及味觉的功能已得到应用。y-poly-glutamic acid （y-PGA） is a kind of anionic polymer in which both L- and D-glutamic acids are polymelized via y-amide linkages, y-PGA is safe, tasteless, edible, and water soluble, which has many features such as high water absorbability, viscosity, metal-binding property, less susceptible for intestinal enzymes, etc. For that reason, y-PGA is a extremely promising food ingredient in the food industry. The production of y-PGA has been already industrially established. Several food applications using its physiological and physical properties modifying and taste perception modifying function have already been demonstrated.

关 键 词：Γ-聚谷氨酸 食品 生理特性 物理特性 味觉 

分 类 号：TS202.3[轻工技术与工程—食品科学]