多糖溶解性改善方法研究进展  

Methods to enhance the solubility of polysaccharides

作　　者：廖振胜 张娜[1] 杨宇成 黄雅燕[1] 张学勤[1] 叶静[1] 肖美添[1] LIAO Zhensheng;ZHANG Na;YANG Yucheng;HUANG Yayan;ZHANG Xueqin;YE Jing;XIAO Meitian(School of Chemical Engineering,Huaqiao University,Xiamen 361021,China)

机构地区：[1]华侨大学化工学院,福建厦门361021

出　　处：《食品与发酵工业》2020年第24期292-299,共8页Food and Fermentation Industries

基　　金：福建省高校产学合作重大项目(2018 N5008);华侨大学研究生科研创新基金资助项目。

摘　　要：随着多糖应用的日益广泛,多糖在水中溶解性不足的问题越发突出,对多糖溶解性的改善研究受到广泛关注。该文对多糖溶解性改善方法进行了总结,根据其改性机理及其对多糖性质的影响,将其划分为物理法、降解法和衍生化法3种。并指出多糖溶解性的改善方法主要基于对颗粒的形貌及粒径处理、通过降解获得低聚糖以及引入亲水性基团等,在改善多糖溶解性的同时,也对多糖黏度、凝胶化能力以及生物活性等具有一定的调控作用。但另一方面,由于改性方法本身存在反应精度难以调控、反应均一性差等问题,今后发展研究方向应集中于探明多糖溶解性提升的机理缘由,并建立相应的反应动力学模型,以针对性解决多糖改性中存在的问题。Since the poor water solubility of polysaccharides becomes prominent,the research on how to improve the water solubility of polysaccharides is receiving more attention.In this paper,the research progress on how to improve the water solubility of polysaccharides was summarized.The methods were divided into physical treatment method,degradation and derivatization according to the modification mechanism and the change in the polysaccharide properties.The modification of polysaccharides was mainly based on the treatment of particle morphology and particle size,degrading to oligosaccharide or introducing hydrophilic groups.Moreover,the viscosity,gelation ability and biological activity of polysaccharides were regulated concurrently.In addition,there are still problems with these methods,such as the low accuracy and poor homogeneity in reaction.Further research should be focused on exploring the mechanism of improving the solubility of polysaccharides,and establishing the corresponding reaction kinetics model to solve the problems in the modification of polysaccharides.

关 键 词：多糖 改性 溶解性 衍生化 降解 

分 类 号：TQ281[化学工程—有机化工]