乳酸菌胞外多糖在食品工业中的应用  

Applications in Food Industry of Exopolysaccharides Produced by Lactic Acid Bacteria

作　　者：彭家伟[1] 黄桂东[1] 黄伟志[1] 曾荣[1] 郭颖媚 黄雯丽[1] 

机构地区：[1]佛山科学技术学院佛山市酿造工程技术研究中心,广东佛山528000

出　　处：《农产品加工（下）》2017年第9期47-52,共6页Farm Products Processing

基　　金：国家自然科学基金(31501476;31660459);江苏省自然科学基金(BK20150139);佛山市科技局项目(2016AB000011;2015AG10011)

摘　　要：乳酸菌在生长代谢过程中可产生具有较强生理活性的胞外多糖,能在外部环境中维持肠道菌群微生态平衡、增强机体免疫功能、预防和抑制肿瘤发生、改善制品风味,目前常被作为增稠剂、稳定剂、凝胶剂和乳化剂等应用于乳制品制作中。研究发现,乳酸菌胞外多糖可以明显改善食品的品质与风味,这些功能特性取决于单糖的连接方式、空间构象及其与发酵底物成分的相互作用,从胞外多糖在发酵制品方面的应用及其基本原理进行综述。Lactic acid bacteria can produce exopolysaccharides with strong physiological activity during its growth and metabolism.Exopolysaccharides can maintain the microbial balance of intestinal microflora in the external environment,enhance the immune function,prevent and inhibit tumor occurrence,improve food product flavor. It is often used as thickeners,stabilizers,gelling agents and emulsifiers in the manufacture of dairy products. The research shows that exopolysaccharides produced by lactic acid bacteria can significantly improve the quality and flavor of food,which depend on the connection of monosaccharides,the spatial conformation and its interaction with the fermentation substrate. The application of exopolysaccharides in fermented products and its basic principles are investegated in this review.

关 键 词：乳酸菌 胞外多糖 食品工业 

分 类 号：Q53[生物学—生物化学]