罗望子多糖的结构、功能及其改性修饰研究进展  

Research Progress on the Structure,Function and Modification of Tamarind Seed Polysaccharide

作　　者：赵陶磊 聂彩清 艾连中[1] 张小兰 吴朝君 梁娟[1] 宋子波 张汇[1] ZHAO Tao-lei;NIE Cai-qing;AI Lian-zhong;ZHANG Xiao-lan;WU Chao-jun;LIANG Juan;SONG Zi-bo;ZHANG Hui(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Yunnan Maoduoli Group Food Co.,Ltd.,Yuxi Yunnan 653100,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]云南猫哆哩集团食品有限责任公司,云南玉溪653100

出　　处：《食品与发酵科技》2021年第6期67-76,82,共11页Food and Fermentation Science & Technology

基　　金：上海市自然科学基金面上项目(20ZR1439100)。

摘　　要：罗望子多糖(TSP)是一种从罗望子种仁中提取的浅棕或灰白色粉末,由半乳糖、木糖、葡萄糖组成的中性多糖。由于其良好的理化特性,被广泛应用于食品、医药等领域。为了探讨TSP结构与功能性质的关系,本文从TSP提取、结构、理化性质和改性修饰方面系统地综述了TSP的研究现状,发现不同产地和提取方式会影响TSP的分子质量、单糖组成和溶液构象,从而产生功能性质的变化;而通过改变分子质量、化学结构、空间结构和接枝功能基团来修饰TSP,可改善其功能特性,从而提升和扩大TSP的应用领域,为进一步探讨TSP的构效关系和质量控制奠定理论基础。Tamarind seed polysaccharide(TSP)is a kind of light brown or off-white powder extracted from tamarind seeds.It is a neutral polysaccharide composed of galactose,xylose and glucose.Due to its good physical and chemical properties,TSP is widely used in food and pharmaceutical fields.In order to better understand the relationship between structure and functional properties of TSP,the current study tried to systematical review the research progress on extraction,structure,physicochemical properties and molecular modification.It was found that the molecular mass,monosaccharide composition,and solution conformation of TSP would be affected by the locality of growth and extraction methods,thus resulting in the change of functional properties.By modifying the molecular weight,chemical and spatial structure,and grafting functional groups,the physical functions of TSP could be improved and its application fields were broadened.This review lays a theoretical foundation for further exploring the structure-activity relationship and quality control of TSP.

关 键 词：罗望子多糖 结构特征 物理改性 化学改性 生物改性 

分 类 号：O636.1[理学—高分子化学]