果胶改性的研究进展  

Research progress of pectin modification

作　　者：马文鑫 贾敏[1] 李倩[1] 徐志祥[2] 林雪青 宗爱珍[1] MA Wenxin;JIA Min;LI Qian;XU Zhixiang;LIN Xueqing;ZONG Aizhen(Key Laboratory of Agro-Products Processing Technology of Shandong Province,Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture,Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;School of Food and Engineering,Shandong Agricultural University,Tai’an 271018,China;Shandong Academy of Grape/Shandong Engineering Technology Research Centre of viticulture and grape intensive processing,Jinan 250100,China)

机构地区：[1]山东省农业科学院农产品加工与营养研究所,山东省农产品精深加工技术重点实验室,农业部新食品资源加工重点实验室,山东济南250100 [2]山东农业大学食品科学与工程学院,山东泰安271018 [3]山东省葡萄研究院,山东省葡萄栽培与精深加工工程技术研究中心,山东济南250100

出　　处：《食品与发酵工业》2022年第9期274-279,共6页Food and Fermentation Industries

基　　金：国家自然科学基金青年科学基金项目(32001690)。

摘　　要：果胶是一种广泛存在于植物细胞中且具有多种生理功能的复杂多糖,然而大多数果胶以原果胶形式存在,分子质量较大,无法在人体肠道中被充分地吸收利用以发挥作用。为了实现果胶功能更大程度地开发和利用,该文总结了果胶改性的几种方法,包括化学改性、酶改性、热改性、辐照改性,并阐述了改性后果胶在抗癌、吸附重金属、抗炎、降胆固醇、药物运输、抗血栓几个方面的生理功能,以期为开发新的改性果胶产品提供参考。Pectin is a kind of complex polysaccharide,which could be widely found in plant cells and has a variety of physiological functions.However,under natural conditions,most pectin exists in the form of pro-pectin with a large molecular weight,and therefore it cannot be fully absorbed in the human intestine.To achieve greater development and utilization of pectin functions,this article summarized the methods of pectin modification,including chemical modification,enzymatic modification,thermal modification,irradiation modification,and also explained the physiological functions of modified pectin in anti-cancer,adsorption of heavy metals,anti-inflammatory,cholesterol-lowering,drug transport,and anti-thrombosis.It is hoped to provide certain guidance and reference for the development of new modified pectin products.

关 键 词：果胶 果胶改性 生理功能 

分 类 号：TQ281[化学工程—有机化工]