热凝胶的结构、功能、改性方法及在食品领域的应用进展  

The Structure,Function,Modification Methods and Application in Food Field of Curdlan

作　　者：孙丹 黎欢 蒋芸[1] 朱莉 詹晓北[1] SUN Dan;LI Huan;JIANG Yun;ZHU Li;ZHAN Xiaobei(Key Laboratory of Carbohydrate Chemistry and Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;Jiangsu Rayguang Biotech Co.,Ltd.,Wuxi 214125,China)

机构地区：[1]江南大学生物工程学院,教育部糖化学与生物技术重点实验室,江苏无锡214122 [2]无锡格莱克斯生物科技有限公司,江苏无锡214125

出　　处：《食品工业科技》2023年第20期475-482,共8页Science and Technology of Food Industry

摘　　要：热凝胶(Curdlan)是由微生物产生的,由D-葡萄糖以β-1,3糖苷键相连构成的一种无分支天然胞外多糖,目前常作为稳定剂、增稠剂用于食品领域。热凝胶具有良好的凝胶特性、抗消化以及免疫调节能力,但水溶性差,严重限制了其应用范围。通过改性技术可以改良热凝胶的功能特性,尤其是水溶性,促进其在食品领域的开发利用。本文从物理改性、化学改性、酶法修饰三个方面探讨了改性方法对热凝胶功能特性的影响。此外,从食品包装材料、提升食品质构、开发仿生食品、功能性食品载体四个角度总结了近年来热凝胶在食品领域的研究热点。总之,热凝胶在食品工业中有很大的应用潜力,本综述为热凝胶的进一步开发与应用奠定基础。Curdlan is a natural exopolysaccharide produced by microorganisms without branching structure which is composed of glucose linked with β-1,3 glycosidic bonds,and used as a stabilizer,thickener in the food industry.Curdlan exhibits excellent functional properties such as gelling ability,anti-digestion and immunomodulatory effects,but the water-insoluble property of curdlan greatly limits its wide applications.Modification of curdlan can enhance its functional properties,especially the water-soluble ability of curdlan,which will expand its development and utilization in food area.In this review,the effects of modification methods on the functional properties of curdlan are discussed from three aspects:Physical modification,chemical modification and enzymatic modification.Moreover,this review highlights the recent research trends in curdlan applications in the food industry in recent years from four perspectives:Food packing materials,improving food texture,developing bionic food and functional food carrier.Overall,curdlan has great potential to be used in food industries.This review provides a reasonable reference for the further development and application of curdlan.

关 键 词：热凝胶 凝胶特性 多糖改性 仿生食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]