摘要
乳酸菌胞外多糖在乳品加工中具有重要作用。在发酵过程中,胞外多糖的形成有利于改善产品的流变学特性,并赋予产品优良的感官特性和营养保健性能。不同的乳酸菌在胞外多糖的产量、化学组成、分子量、带电情况和侧链分支等方面具有很大差异。通过对胞外多糖进行分子结构修饰,可以优化其功能特性,并获得具有特定用途的食品改良剂。有些乳酸菌胞外多糖具有抗肿瘤和免疫调节活性,有益于人类健康;或者可能用作益生元,有益于胃肠道菌群微生态平衡。本文着重讨论乳酸菌胞外多糖的流变学特性和多糖的分子结构修饰,探讨胞外多糖结构与功能的关系。
Exopolysaccharides produced by lactic acid bacteria play an important role in the processing of dairy products. During fermentation, formation of exopolysaccharides contributes to the improvement of the rheological, sensory and healthful prop- erties of the products. The yield, chemical composition, molecular mass, charged state and the side-chain branching of exoplysaccharides vary with the strains of lactic acid bacteria. The molecular structural modification of exopolysaccharides may help to improve its functional properties, and to develope food improver with special function. Some exopolysaccharides may possess antitumor and immunoregulatory activity, and are beneficial to human health; some may be used as prebiotics, contributing to the microecological balance of gastrointestinal microflora. The present paper focused on the iscussion of the rheological properties and structural modification of exopolysaccharides produced by lactic acid bacteria, so as to further understand the relationship between the structure and function of exopolysaccharides.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期535-538,共4页
Food Science
关键词
乳酸菌
胞外多糖
流变学特性
分子结构修饰
lactic acid bacteria
exopolysaccharides
rheological characterizatiom molecular structural modification
