块菌多糖的提取、结构、功能及应用研究进展  

Research progress on extraction, structural, functional properties andapplications of Tuber polysaccharides

作　　者：李盼 曾祥权 李倩倩 李健[1,2] LI Pan;ZENG Xiangquan;LI Qianqian;LI Jian(Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council,School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Beijing Engineering and Technology Research Center of Food Additives,School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Institute of Quality Standard and Testing Technology,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)

机构地区：[1]北京工商大学食品与健康学院中国轻工业植物基食品绿色低碳加工技术重点实验室,北京100048 [2]北京工商大学食品与健康学院北京市食品添加剂工程技术研究中心,北京100048 [3]北京市农林科学院质量标准与检测技术研究所,北京100097

出　　处：《食品与机械》2024年第2期213-220,共8页Food and Machinery

基　　金：国家重点研发计划项目(编号:2022YFF1101500);北京工商大学食品科学与工程双一流学科培育项目(编号:BTBUYXTD202203);北京市教委科技项目一般项目(编号:KM202310011009)。

摘　　要：多糖是食用菌的主要活性成分之一,被广泛应用于食品工业中。目前对块菌多糖提取的研究主要围绕溶剂提取法、超声波辅助提取法、微波辅助提取法、酶辅助提取法和加压液相萃取法等工艺。在化学结构的解析方面,主要针对其分子质量、单糖组成及比例、糖残基的构型及连接方式、多糖类型。而关于块菌多糖的生物功能,重点是评价其抗氧化、抗肿瘤、降血糖、抗疲劳、免疫调节等活性。此外,块菌多糖现阶段已成功被开发为糕点和含片类产品。文章对块菌多糖的提取、结构、功能及在食品加工中的应用研究进展进行了综述。Polysaccharides are the main active ingredients of edible fungi,which have been widely utilized in the food industry.As a member of the truffle family,Tuber are rich in polysaccharides.Previous studies mainly focused on solvent,ultrasound-assisted,microwave-assisted,enzyme-assisted and pressurized liquid extractions regarding the extraction methods of Tuber polysaccharides.The molecular weight,monosaccharide composition and content,configuration,and ligation mechanism of sugar residues,along with the polysaccharide types of Tuber polysaccharides,have all been studied in relation to the characterization of chemical structures.Additionally,the antioxidant,antitumor,hypoglycemia,anti-fatigue,and immunomodulatory activities have been evaluated as well.In food processing,polysaccharides have been currently applied in the production of pastries and lozenges.Therefore,the purpose of this research is to discuss the most current developments in extraction techniques,including chemical structures,functional properties,and applications of Tuber polysaccharides.This provides a theoretical foundation for future growth in their food applications.

关 键 词：块菌多糖 提取工艺 化学结构 功能活性 应用 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]