右旋糖酐在食品中的应用研究进展
Research progress on application of dextran in food
常国炜 1黎志德 1刘桂云 1梁达奉 1黄曾慰1
作者信息
- 1. 广东省科学院生物与医学工程研究所,广东 广州 510316
- 折叠
摘要
右旋糖酐是一类微生物多糖,主链是由α-1,6-糖苷键链接的葡萄糖链,其应用研究已在多个食品领域开展.文章综述了近年来新来源右旋糖酐的结构、功能分析及其生产菌的研究趋势,对右旋糖酐在蛋白质精深加工、面包烘焙、益生元等食品领域中的创新应用研究现状进行了阐述,指出了当前相关研究和政策中存在的问题和未来研究方向.
Abstract
Dextran is a kind of microbial polysaccharide consisting of a glucose chain linked by α-1,6-glucoside bond.Its application research has been carried out in many food fields.In this review,the structure and function analysis of new sources of dextran and the research trend of producing bacteria in recent years were summarized,and the research status of innovative applications of dextran in the field of protein deep processing,bread baking,prebiotics,etc.,were described.The existing problems in current research and policy and future research directions were also discussed.
关键词
右旋糖酐/蛋白精深加工/面包烘焙/益生元Key words
dextran/protein deep processing/bread baking/prebiotics引用本文复制引用
基金项目
广西重点研发计划(桂科AB21220054)
广东省科学院发展专项资金项目(2022GDASZH-2022010110)
出版年
2024
国家科技期刊平台
NSTL
万方数据