可得然胶与生物大分子的相互作用及其研究进展

Research progress on the interaction between curdlan and biomacromolecules

中文关键词:  可得然胶  相互作用  蛋白质  淀粉  多糖  功能食品

英文关键词:curdlan  interaction  protein  starch  polysaccharide  functional food

中文摘要:

      可得然胶, 作为一种微生物胞外多糖, 因其在食品体系中良好的凝胶性、持水性、增稠性及冻融稳定性等特性, 被广泛用作食品添加剂。近年来, 针对可得然胶与生物大分子间相互作用的调控研究, 已成为食品科学领域的研究热点, 旨在优化食品质地、增强稳定性及推动新型健康食品的开发。然而, 目前对于可得然胶与生物大分子相互作用及其调控机制的系统性总结尚不充分。鉴于此, 本文对近年来该领域的研究进展进行全面的归纳总结, 特别聚焦于可得然胶与食品中的多糖、蛋白质等大分子之间的相互作用及其应用, 旨在为新型功能食品的精准设计与创新开发提供理论基础。

英文摘要:

      Curdlan, a type of microbial extracellular polysaccharide, is widely utilized as a food additive due to its exceptional gelling, water-holding, thickening, and freeze-thaw stability properties within food systems. In recent years, the research on the regulation of the interaction between curdlan and biomacromolecules has become a research hotspot in the field of food science, aiming at optimizing the texture of food, enhancing the stability of food, and promoting the development of new healthy foods. However, a systematic summary of the interaction between curdlan and biological macromolecules, as well as their regulatory mechanisms is still insufficient at present. As a result, this review offered a comprehensive overview of recent research progress in the interaction between curdlan and biomacromolecules, particularly emphasized the interactions between curdlan and polysaccharides, proteins and other macromolecules in food applications. This review aims to establish a theoretical foundation for the precise design and innovative development of functional foods.