乳酸菌胞外多糖在食品工业中的应用研究  

Application of exopolysaccharides of lactic acid bacteria in food industry

作　　者：李佳伟 虞宁馨 于连升 杜仁鹏 LI Jiawei;YU Ningxin;YU Liansheng;DU Renpeng(Key Laboratory of Microbiology,College of Heilongjiang Province,Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region,Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,School of Life Sciences,Heilongjiang University,Harbin 150080,China)

机构地区：[1]黑龙江大学生命科学学院农业微生物技术教育部工程研究中心黑龙江省寒区植物基因与生物发酵重点实验室黑龙江省普通高校微生物重点实验室,黑龙江哈尔滨150080

出　　处：《中国酿造》2023年第6期17-21,共5页China Brewing

基　　金：黑龙江省自然科学基金优秀青年基金项目(YQ2021C030);中国博士后科学基金资助项目(2022MD713755);黑龙江省博士后资助项目(LBH-Z21082);‘新时代龙江优秀硕士、博士学位论文’项目(LJYXL2022-020);省级大学生创新创业训练计划项目(S202210212109)。

摘　　要：乳酸菌(LAB)胞外多糖(EPS)是部分乳酸菌在生长过程中代谢到细胞壁外的具有强大生理活性的天然高分子聚合物,被广泛应用在医药和食品等多个领域。在食品工业中,乳酸菌胞外多糖可以改善食品的口感、品质、外观及营养价值等。该研究主要综述乳酸菌胞外多糖的构效关系,对其在食品工业中的应用,如提高酸奶的粘稠度、奶酪的含水量及水合作用、烘焙食物的口感和外观、果酒的色泽度和品质、发酵调味品的香气等方面进行介绍,并对胞外多糖在食品工业的未来发展进行展望,旨在对乳酸菌胞外多糖在食品工业的应用提供基础。Exopolysaccharide(EPS)of lactic acid bacteria(LAB)is a natural polymer with strong physiological activity that is metabolized to the outside of the cell wall during the growth process.It is extensively applied in many fields such as medicine and food.In the food industry,the taste,quality,appearance and nutritional value of food could be improved by LAB-EPS.The structure-function relationship of LAB-EPS was mainly reviewed,its application in the food industry,such as improving the viscosity of yogurt,the water content and hydration of cheese,the taste and appearance of baked food,the color and quality of fruit wine,and the aroma of fermented condiment were introduced.The future development of EPS in the food industry was prospected in order to provide the basis for the application of LAB-EPS in food industry.

关 键 词：乳酸菌 胞外多糖 食品工业 应用 构效关系 

分 类 号：Q53[生物学—生物化学] TS202.3[轻工技术与工程—食品科学]