微生物多糖在酸奶中的应用研究进展  

Research Progress of Microbial Polysaccharides in Yogurt

作　　者：孙庆申 许艳玲[1,2] 马华美 李梦洋 SUN Qing-shen;XU Yan-ling;MA Hua-mei;LI Meng-yang(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin 150500,Heilongjiang,China;Key Laboratory of Microbiology,College of Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,Heilongjiang,China;Key Laboratory of Molecular Biology,College of Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,Heilongjiang,China)

机构地区：[1]黑龙江大学农业微生物技术教育部工程研究中心,黑龙江哈尔滨150500 [2]黑龙江大学生命科学学院黑龙江省普通高等学校微生物重点实验室,黑龙江哈尔滨150080 [3]黑龙江大学生命科学学院黑龙江省普通高等学校分子生物学重点实验室,黑龙江哈尔滨150080

出　　处：《食品研究与开发》2021年第17期211-217,共7页Food Research and Development

基　　金：黑龙江省大学生创新创业训练计划项目(202010212007);黑龙江省自然科学基金(面上项目)(C2016049);哈尔滨市科技计划项目(2017RAQXJ004)。

摘　　要：微生物多糖主要是由细菌、酵母等在代谢过程中产生的一类复杂的生物大分子,因其具有独特的结构功能而在近年来被广泛应用。大量研究表明,将不同来源的微生物多糖添加到酸奶中,可充分发挥多糖对酸奶功能的强化作用。该文首先介绍添加到酸奶中的微生物多糖的来源、结构及功能特性,然后就不同的微生物多糖添加到酸奶后对产品品质的影响进行综述,最后展望微生物多糖在酸奶中的应用前景。Microbial polysaccharides are complex biomacromolecules mainly derived from bacteria,yeast,etc during metabolism.They have been widely used in recent years because of their unique structures and functionalities.Studies have revealed that fortified yogurt could be developed after supplemented with microbial polysaccharides from different sources.This review introduced the source,structure and functional characteristics of microbial polysaccharides used in yogurt,and their effects on yogurt quality.The application of microbial polysaccharides in yogurt were also prospected.

关 键 词：微生物多糖 功能特性 强化酸奶 品质 发展趋势 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]