聚谷氨酸对食品的功能性影响研究进展

Research progress of polyglutamic acid on functional foods

γ-聚谷氨酸是由谷氨酸经酰胺键连接成的线型聚合物,其良好的吸水保湿性和生物可降解性是其被广泛应用于食品行业的基本性质。γ-聚谷氨酸是一种优质的食品添加剂,并且由于其对人体健康具有很多有益作用,如降低总胆固醇,增强免疫功能,增加钙吸收等而得到研究者的广泛关注。所以综述了聚谷氨酸的基本结构以及其用于食品行业的研究进展,其中重点论述了其对食品的物理特性功能和保健作用功能两个方面所产生的功能性影响的最新研究进展。

γ-Polyglutamic is a linear polymer connected by glutamic acid via amide bonds.Its good water absorption and moisture retention and biodegradability make it widely used in the food industry.γ-Polyglutamic acid has many beneficial effects on human health,such as lowering total cholesterol,enhancing immune function,and increasing calcium absorption.Therefore,the basic structure ofγ-polyglutamic acid and research progress of its application in food industry are reviewed;the latest research of its effects on the physical properties and health functions of food are focused in the paper.