细菌纤维素生物合成调控及在食品领域的应用研究进展  

Review on Biosynthetic Regulation and Application in Food Industry of Bacterial Cellulose

作　　者：毕继才 刘四新[2,3] 李从发[2] BI Ji-cai;LIU Si-xin;LI Cong-fa(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;College of Food Science and Engineering,Hainan University,Haikou 570228,China;College of Science,Hainan University,Haikou 570228,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]海南大学食品科学与工程学院,海南海口570228 [3]海南大学理学院,海南海口570228

出　　处：《食品工业科技》2020年第23期332-336,345,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金地区科学基金项目(31660458);海南省自然科学基金项目(318QN197)。

摘　　要：细菌纤维素具有低能量、高机械强度、高持水性、低固形物含量、高胶体强度、超细纤维网状结构和良好的口感等优良的食品特性,现已被广泛应用于食品工业领域。本文综述了细菌纤维素的生物合成途径,生物合成调控方式、分泌、组装和结晶过程以及其在食品中作为原料、食品添加剂和包装材料应用的研究进展。Bacterial cellulose has some excellent food characteristics,such as low energy,high mechanical strength,high water holding capacity,low solid content and high colloidal strength,ultra-fine fiber network and good taste.It has been widely used in food fields.In this paper,the research progress on biosynthesis pathway,biosynthesis regulation mode,secretion,assembly,crystallization process and application in food industry as raw materials,food additives and packaging materials of bacterial cellulose are reviewed.

关 键 词：细菌纤维素 食品 生物合成 调控 

分 类 号：TS201.1[轻工技术与工程—食品科学]