| 乳酸菌胞外多糖的结构及功能特性研究进展 |
| |
| 引用本文： | 田政,王辑,郑喆,杨贞耐. 乳酸菌胞外多糖的结构及功能特性研究进展[J]. 食品安全质量检测学报, 2013, 4(3): 783-790 |
| |
| 作者姓名： | 田政 王辑 郑喆 杨贞耐 |
| |
| 作者单位： | 北京工商大学食品学院,吉林大学生物与农业工程学院,北京工商大学食品学院,北京工商大学食品学院 |
| |
| 基金项目： | 北京市教育委员会项目(19000550012) |
| |
| 摘 要： | 乳酸菌胞外多糖是一种天然的高分子聚合物, 具有诸多功能特性, 如改善发酵乳的质构特性及对人体的多种健康作用等。许多学者对乳酸菌胞外多糖的结构和功能特性及其构效关系进行了广泛而深入的研究。本文综述了有关乳酸菌胞外多糖的种类、化学组成、结构和功能等方面的研究进展, 以期为乳酸菌胞外多糖及相关功能食品的进一步研究开发提供参考。
|
| 关 键 词： | 乳酸菌 胞外多糖 结构 功能 |
| 收稿时间： | 2013-06-14 |
| 修稿时间： | 2013-06-18 |
Research advances on structure and function of exopolysaccharides produced by lactic acid bacteria |
| |
| TIAN Zheng,WANG Ji,ZHENG Zhe and YANG Zhen-Nai. Research advances on structure and function of exopolysaccharides produced by lactic acid bacteria[J]. Journal of Food Safety & Quality, 2013, 4(3): 783-790 |
| |
| Authors: | TIAN Zheng WANG Ji ZHENG Zhe YANG Zhen-Nai |
| |
| Affiliation: | School of Food Science, Beijing Technology and Business University,College of Biological and Agricultural Engineering,Jilin University,School of Food Science,Beijing Technology and Business University,School of Food Science,Beijing Technology and Business University |
| |
| Abstract: | The exopolysaccharides (EPSs) produced by lactic acid bacteria were natural biological polymers with many special functions such as improvement of textural characteristics of fermented dairy products and beneficial health effects for human beings. EPSs of lactic bacteria had been extensively and thoroughly studied with respects to the structure and function, as well as their relations. This paper reviewed the research advances on the EPS types, chemical composition, structure and function, in order to provide references for further research and development of functional foods related to the EPSs of lactic acid bacteria. |
| |
| Keywords: | lactic acid bacteria exopolysaccharides structure function |
|
| 点击此处可从《食品安全质量检测学报》浏览原始摘要信息 |
|
点击此处可从《食品安全质量检测学报》下载全文 |
|
