热凝胶多糖及其衍生物的研究现状

Review of structure and function of curdlan and its derivatives

概述了一种新的热凝胶多糖(curdlan)及其衍生物结构和功能性研究现状,探讨了几个研究热点问题,包括其生产过程的强化,凝胶机理,功能性,消化性,在分散介质中的性质变化,硫酸化衍生物的结构和功能性等。随着这些问题的解决,必将拓展其功能性应用领域。

This paper summarized the structure and function of a new polysaccharide——curdlan and its derivatives and discussed several key questions at present day,including strengthening its production,the mechanism of gelation,the activity,assimilation and character of curdlan,and the structure and function of sulfated curdlan.The fields of applying curdlan will be opened up with the acquaintance of curdlan.