食(药)用菌糖蛋白的研究进展  

Research Progress on Edible and Medicinal Fungi Glycoproteins

作　　者：张一平 薛璟 张辰 张蕾 季宏更 蒋益 ZHANG Yi-ping;XUE Jing;ZHANG Chen;ZHANG Lei;JI Hong-geng;JIANG Yi(Jiangsu Su Wei Institute of Microbiology Co.,Ltd.,Wuxi 214063,China)

机构地区：[1]江苏省苏微微生物研究有限公司,江苏无锡214063

出　　处：《中国食用菌》2023年第2期1-10,共10页Edible Fungi of China

基　　金：江苏省科技计划现代农业项目(BE2019310)。

摘　　要：目前,食(药)用菌糖蛋白主要通过天然原料提取、糖基化或基因工程菌培养制备。其分离纯化多采用盐析、透析、离子交换层析和凝胶过滤层析等实验室技术,结构分析还停留在分子量、含量和连接键测定阶段。其生物学功能呈现多样性,并已明确了部分功能的作用机制。大多数食(药)用菌糖蛋白表现出较好的食品加工特性,在食品和农业领域得到了应用,但目前产品品种少、剂型单一。通过综述分析,提出未来食(药)用菌糖蛋白发展亟需解决的关键问题,可为促进其研究和产品开发提供参考。At present,the edible and medicinal fungi glycoproteins are mainly extracted from natural materials,glycosylated or prepared bygenetically engineered bacteriacultures.Its separation and purification are mainly by means of laboratory techniques such as salting out,dialysis,ion exchange and gel filtration chromatography,and the structural analysis is still in the stage of molecular weight,contentand connection bond determination.Its biological functions show diversity,and some functional mechanism has been clarified.Most edible and medicinal fungi glycoproteins show good food processing properties,and has been used in food and agriculture field,but its product varieties are few and its dosage formsare single.Based on review and analysis,the key problems that need to be solved in the future development of edible and medicinal fungi glycoproteins are prospected,which can provide a reference for promoting the related research and product engineering.

关 键 词：食(药)用菌 糖蛋白 进展 

分 类 号：S646.9[农业科学—蔬菜学]