食品加工技术影响多糖构效关系和溶液行为的研究进展

Advances on the Effect of Processing Technology on Structure Activity Relationship and Solution Behavior of Polysaccharides

多糖是由10个以上单糖分子通过糖苷键连接而形成的天然高分子聚合物,多糖的结构复杂多样,是其生物活性的基础,生物学功能十分丰富,包括调节免疫和肠道菌群、抗肿瘤、抗氧化和降血糖等,多糖在保健食品和医药等方面具有广阔的应用前景。食品加工会对多糖结构、生物活性和溶液行为产生影响。超声、微波和高压均质处理能引起聚合物的降解,从而影响多糖的生物学功能和流变性等溶液行为。综述将聚焦加工工艺对多糖构效关系和溶液行为的影响,为多糖的开发应用提供一定的参考。

Polysaccharides are natural polymers formed by more than 10 monosaccharide molecules connected by glycoside bonds.The structure is the basis of the biological activity of polysaccharides.The structure of polysaccharides is complex and diverse,and its biological functions are also varied,including the regulation of immunity,anti-tumor,anti-oxidation and hypoglycemia.Therefore,polysaccharides have a broad application prospect in health food and medicine.The food processing technology has great influence on the structure,biological function and solution behavior of polysaccharides.Ultrasonic,microwave and high pressure homogenization treatment can cause degradation of the polymers,thus affecting the biological function and rheological property of the polysaccharides.This review focuses on the effects of processing technology on the structure-activity relationship and solution behavior of polysaccharides,which will provide the guidance for the exploitation and application of polysaccharides.