改性柑橘果胶研究进展  

Advances in modified citrus pectin

作　　者：魏子淏[1] 杨伟[1] 刘夫国[1] 袁芳[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：《中国食品添加剂》2014年第3期194-200,共7页China Food Additives

基　　金："十二五"湖南省科技重大专项(2011FJ1047)

摘　　要：改性柑橘果胶是一种功能丰富且结构复杂的可溶性多糖,它改善了柑橘果胶的性质并扩大其应用范围,具有较大的市场开发价值。近年来,改性柑橘果胶的研究得到了迅速发展,柑橘果胶的改性技术日趋完善且产品形式多样。柑橘果胶的改性方法可分为化学改性法、生物改性法和物理改性法,不同的改性方法可制备出性质不同的柑橘果胶。随着人们的健康意识日益增强,改性柑橘果胶的生理功能特性得到了广泛关注,包括抗癌、吸附重金属、抗炎、免疫调节、降血脂和药物运输等生理活性。本文介绍了改性柑橘果胶研究的最新进展,包括改性柑橘果胶的结构特性、改性技术和生理功能特性,并对该行业的发展进行了展望,旨在为我国改性柑橘果胶行业的发展提供一定参考。Modified citrus pectin is a soluble polysaccharide with complex structure and rich functions. Modified citrus pectin has good market value, which can improve properties of citrus pectin and expand the scope of application. Research in modified citrus pectin has developed rapidly in recent years, and modification methods are more mature to prepare various modified citrus pectin. Citrus pectin modification includes chemical, biological and physical methods, each has its own unique characteristics. With people＇ s increasing awareness of health, the physiological functions of modified citrus pectin have been recognized, such as anticancer, heavy metal adsorption, anti - inflammatory, immunomodulatory, hypolipidemic and drug transport properties. The advances in modified citrus pectin are reviewed, including structural property, modification methods and physiological functions. Besides, the prospects of modified citrus pectin industry are elaborated. These provide a reference for promoting the development of modified citrus pectin industry in China.

关 键 词：改性柑橘果胶 结构特性 改性技术 生理功能特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]