多糖超声物理改性的研究进展  

Research Progress on the Application of Ultrasound Technology in Physical Modification of Polysaccharides

作　　者：马晓彬[1] 张丽芬[2] 徐玉亭[1] 杨黛[1] 刘东红[1,3] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]河南工业大学粮油食品学院,郑州450001 [3]浙江大学馥莉食品研究院,杭州310058

出　　处：《中国食品学报》2015年第10期163-169,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"863"计划项目(2011AA100804);国家自然科学基金项目(31171784;31371872)

摘　　要：多糖是广泛存在于动植物及微生物中的重要生物大分子物质,具有丰富的生物活性,且与结构密切相关。超声物理方法具有强烈的空化效应、扰动效应、高剪切、破碎和搅拌等多重效应,已被应用于多糖改性研究中。本文综述了超声波在多糖改性中的应用研究,介绍超声波对多糖结构特性、理化特性及功能特性的影响,同时分析超声波改性多糖研究中存在的问题,展望其发展前景,以期为超声波在多糖改性中的应用提供理论指导。Polysaccharides are essential biomacromolecules widely exist in the animals, plants and microorganisms.They are rich in biological activities, which is closely related to their structures. Ultrasound is increasingly applied in the research of polysaccharides modification in consideration of its cavitation effect, perturbing effect, high shear force, disruption, turbulence, etc. In this review, the latest research advances of polysaccharides modified by ultrasound are summarized in detail. The effect of ultrasound on the structural properties, physicochemical properties and functional properties of polysaccharides is introduced. Finally, Current status and problems in the research process and prospect of ultrasonic application in the polysaccharides modification are analyzed, in order to provide theoretical guidance for further study.

关 键 词：超声波 多糖 结构特性 理化特性 功能热性 

分 类 号：TQ281[化学工程—有机化工]