海藻多糖在乳品工业中的应用研究进展  

Progress in the Application of Seaweed Polysaccharides in Dairy Industry

作　　者：刘小杰 倪辉 LIU Xiaojie;NI Hui(College of Health and Social Care,Shanghai Urban Construction Vocational College,Shanghai 201415,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China)

机构地区：[1]上海城建职业学院健康与社会关怀学院,上海201415 [2]福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]集美大学海洋食品与生物工程学院,福建厦门361021

出　　处：《乳业科学与技术》2021年第6期31-38,共8页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：“十三五”国家重点研发计划重点专项(2020YFD0900904)。

摘　　要：海藻多糖来源丰富,可以分为褐藻多糖、红藻多糖、蓝藻多糖、绿藻多糖等。国内外大量研究表明,海藻多糖作为海藻生物活性物质之一,具有多种生理保健功能,如免疫调节、抗氧化、降血脂、抗肿瘤、抗炎、保护肝脏、防辐射等。海藻多糖具有增稠、稳定、保水等多种食品功能,已经广泛应用于食品工业中。本文对海藻多糖的制备方法和生理保健功能,特别是海藻多糖在乳品工业中应用的研究进展进行回顾,并展望今后研究应用的热点和趋势,为其更广泛地应用于乳品工业提供一定的理论参考。Marine algae like brown,red,blue and green algae are a rich source of polysaccharides.Accumulating evidence has demonstrated that seaweed polysaccharides are bioactive substances that have a variety of physiological functions and health benefits such as immune regulation,antioxidant,anti-tumor and anti-inflammatory effects,blood lipid reduction,liver protection,and protection against radiation.In addition,seaweed polysaccharides have been used for many functions in foods as a thickener,stabilizer and humectant.This paper reviews the preparation methods,physiological functions and health benefits of seaweed polysaccharides,with an especial focus on the recent progress in their application in the dairy industry.This review concludes with an outlook on future hotspots and trends in the research and application of seaweed polysaccharides,which may lay a theoretical foundation for wider application in the dairy industry.

关 键 词：海藻多糖 生理功能 乳品工业 乳饮料 酸乳 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]