可得然胶功能性质及其在食品中的应用研究进展  

Progress in Research on Functional Properties of Curdlan and Its Application in Food

作　　者：俞珊 段孟霞 童彩玲[1] 孙继帅 姜海鑫 李丹洁 赵建波 庞杰[1] 吴春华[1] YU Shan;DUAN Mengxia;TONG Cailing;SUN Jishuai;JIANG Haixin;LI Danjie;ZHAO Jianbo;PANG Jie;WU Chunhua(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Beijing Key Laboratory of Functional Food from Plant Resources,College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]中国农业大学食品科学与营养工程学院,北京市植物资源功能食品重点实验室,北京100083

出　　处：《食品科学》2022年第19期277-284,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(31801616);福建农林大学杰出青年科研人才计划项目(xjq201912)。

摘　　要：可得然胶是一种微生物胞外多糖,具有良好的凝胶性、持水性、增稠性及冻融稳定等特性,在食品工业中得到广泛的应用。随着可得然胶应用研究的不断深入,近年来有关可得然胶的报道越来越多。本文综述了可得然胶的来源、化学结构及功能特性,重点阐述了可得然胶在各类食品加工领域应用的最新进展,以期为可得然胶进一步在食品加工中的应用提供理论参考。Curdlan is a microbial extracellular polysaccharide, which has good gel properties, water-holding capacity,thickening capacity and freeze-thaw stability, and is widely used in food industry. Curdlan has been increasingly researched and applied in recent years. In this paper, the sources, chemical structure and functional characteristics of curdlan are reviewed, with emphasis on the latest progress in the application of curdlan in various food processing fields, in order to provide a theoretical reference for further application of curdlan in food processing.

关 键 词：可得然胶 微生物胞外多糖 凝胶性 持水性 增稠性 冻融稳定性 食品加工 

分 类 号：TS202.1[轻工技术与工程—食品科学]