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.
Abstract
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.
基金项目
国家重点研发计划(2022YFF1101500)
北京工商大学食品科学与工程双一流学科培育项目(BTBUYXTD202203)
北京市教委科技一般项目(KM202310011009)
维普
万方数据