酵母甘露糖蛋白功能与应用研究进展  

Functions and Applications of Yeast Mannoprotein:A Review

作　　者：张海波 夏永军[1] 王光强[1] 彭宁 陈智仙 艾连中[1] ZHANG Haibo;XIA Yongjun;WANG Guangqiang;PENG Ning;CHEN Zhixian;AI Lianzhong(School of Health Science and Engineering,Shanghai Engineering Research Center of Food Microbiology,University of Shanghai for Science and Technology,Shanghai 200093,China;The Hubei Provincial Key Laboratory of Yeast Function,Yichang 443003,China)

机构地区：[1]上海理工大学健康科学与工程学院上海食品微生物工程研究中心,上海200093 [2]酵母功能湖北省重点实验室,湖北宜昌443003

出　　处：《食品科技》2024年第6期34-39,共6页Food Science and Technology

摘　　要：酵母甘露糖蛋白是酵母细胞壁的主要成分,其独特的分子结构使其在调节肠道菌群、调节免疫、降血脂、改善葡萄酒品质等方面发挥了独特的功能,从而在食品加工、葡萄酒酿造、饲料加工方面有较好的应用效果。文章对酵母甘露糖蛋白的功能与应用研究现状进行了综述,并对甘露糖蛋白的功能与应用研究前景进行了展望。Yeast mannoprotein is a main component of yeast (Saccharomyces Cerevisiae) cell wall.Its unique molecular structure makes it play a unique role in regulating intestinal flora,enhancing immunity,modulating blood lipids,and improving wine quality.Therefore,it has better application effect in food processing,wine brewing and feed processing.In this paper,the current situation of the research on the function and application of yeast mannoglycoprotein was reviewed,and the prospect of the research on the function and application of mannoglycoprotein was prospected.

关 键 词：酵母 甘露糖蛋白 功能 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]