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。
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.
出处
《食品安全质量检测学报》
CAS
2013年第3期783-790,共8页
Journal of Food Safety and Quality
基金
北京市教育委员会项目(19000550012)~~
关键词
乳酸菌
胞外多糖
结构
功能
lactic acid bacteria
exopolysaccharides
structure
function
