酶法提取多糖的研究进展

董宇 林翰清 缪松 卢旭

董宇, 林翰清, 缪松, 卢旭. 酶法提取多糖的研究进展[J]. 食品工业科技, 2021, 42(3): 351-358. doi: 10.13386/j.issn1002-0306.2020050016
引用本文: 董宇, 林翰清, 缪松, 卢旭. 酶法提取多糖的研究进展[J]. 食品工业科技, 2021, 42(3): 351-358. doi: 10.13386/j.issn1002-0306.2020050016
DONG Yu, LIN Hanqing, MIAO Song, LU Xu. Advances in Enzymatic Extraction of Polysaccharides[J]. Science and Technology of Food Industry, 2021, 42(3): 351-358. doi: 10.13386/j.issn1002-0306.2020050016
Citation: DONG Yu, LIN Hanqing, MIAO Song, LU Xu. Advances in Enzymatic Extraction of Polysaccharides[J]. Science and Technology of Food Industry, 2021, 42(3): 351-358. doi: 10.13386/j.issn1002-0306.2020050016

酶法提取多糖的研究进展

doi: 10.13386/j.issn1002-0306.2020050016
基金项目: 

国家自然科学基金(31628016);福建省科技重大专项(2018NZ0003-1);“中爱国际合作食品物质学与结构设计研究中心”项目(KXGH17001);福建农林大学杰出青年科研人才计划项目(xjq201811);福建省自然科学基金面上项目(2018J01697)。

详细信息
    作者简介:

    董宇(1996-),女,硕士研究生,研究方向:食品加工工艺与新技术,E-mail:Aifeizuibang@163.com。

    通讯作者:

    缪松(1967-),男,博士,教授,研究方向:食品物性材料学,E-mail:Song.Miao@teagasc.ie。
    卢旭(1986-),男,博士,副教授,研究方向:食品营养学,E-mail:lxvfst@yeah.net。

    缪松(1967-),男,博士,教授,研究方向:食品物性材料学,E-mail:Song.Miao@teagasc.ie。
    卢旭(1986-),男,博士,副教授,研究方向:食品营养学,E-mail:lxvfst@yeah.net。

  • 中图分类号: TS201.1

Advances in Enzymatic Extraction of Polysaccharides

  • 摘要: 多糖是一种广泛存在于生命体内的大分子聚合物,部分多糖具有提高免疫力、抗氧化、抗凝血、抗癌、抗病毒、降血糖等生物活性,在食品、医疗、化工等众多领域发挥着重要的作用。与多糖的其他提取方法相比,酶法提取具有反应条件温和、提取效率高、产物活性强、成本低、节能环保等特点。本文论述了近年来酶法提取多糖的研究进展,主要包括酶法提取多糖的原理及其影响因素、单种酶法提取、多种酶法提取、酶法提取技术与其他技术的联用以及多糖酶提取法的优势,并对该方法的应用前景进行展望。
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  • 收稿日期:  2020-05-06

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