多糖-酚酸缀合物的合成及特性研究进展

Synthesis and characterization of polysaccharide-phenolic acid conjugates

多糖改性一直是食品科学的重点研究内容之一。近年来,利用生物活性物质(如抗氧化剂)对多糖进行改性备受关注,可在改善多糖理化特性的同时能赋予多糖新的生物活性。利用抗氧化性酚酸改性多糖就是其中的一个热点。文中在广泛调研文献的基础上,对多糖-酚酸缀合物的合成方法(生物合成法和化学合成法)、产物的理化性质(热稳定性、溶解性、溶液黏度、结晶性)和生物活性(抗氧化性、抑菌性、对代谢酶的影响)以及应用方面进行总结。在此基础上指出了多糖-酚酸缀合物研究中存在的问题。

Polysaccharide modification is a key research point in food science for a long time. In recent years, polysaceharide modification with bioactive chemicals （such as antioxidants） attracted much attention. This novel modification method not only improved physicochemical properties of polysaccharide substrate but also showed its new potential of new bioactivities. Modifying polysaccharide with antioxidant phenolic acids is one of those hot topics. On the basis of extensive literature investigation, the synthesis of polysaccharide-phenolic acid conjugates （biosynthesis and chemical synthesis）, their physical and chemical properties （thermal stability, solubility, solution viscosity, crystallinity）, biological activities （antioxidant activity, antibacterial properties, effects on metabolic enzymes） and applications are summarized. Furthermore, future perspectives involved in polysaccharide-phenolic acid conjugates are discussed.