| 乳酸菌胞外多糖构效关系的研究进展 |
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| 引用本文： | 姜陈波,洪青,杭锋. 乳酸菌胞外多糖构效关系的研究进展[J]. 乳业科学与技术, 2017, 40(4): 30-35. DOI: 10.15922/j.cnki.jdst.2017.04.007 |
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| 作者姓名： | 姜陈波 洪青 杭锋 |
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| 作者单位： | 光明乳业股份有限公司乳业研究院, 上海乳业生物工程技术研究中心, 乳业生物技术国家重点实验室, 上海 200436 |
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| 基金项目： | 上海乳业生物工程技术研究中心项目(16DZ2280600) |
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| 摘 要： | 乳酸菌产生的胞外多糖(exopolysaccharides,EPS)在发酵乳制品的生产中发挥着极其重要的作用,它能够改善产品的物理性质,且具有多种生理功能。不同菌种或菌株所产EPS的结构具有较大差异性,作用效果也不同。本文总结了近几年来乳酸菌EPS结构及其对发酵乳制品物理性质和功能的影响研究进展,以期为开发出品质稳定、符合健康需求的新型发酵乳制品提供参考。
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| 关 键 词： | 乳酸菌 胞外多糖 结构 功能 发酵乳制品, |
Advances in Research on Structure-Function Relationship of Exopolysaccharides from Lactic Acid Bacteria |
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| JIANG Chenbo,HONG Qing,HANG Feng. Advances in Research on Structure-Function Relationship of Exopolysaccharides from Lactic Acid Bacteria[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2017, 40(4): 30-35. DOI: 10.15922/j.cnki.jdst.2017.04.007 |
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| Authors: | JIANG Chenbo HONG Qing HANG Feng |
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| Affiliation: | (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology,Dairy Research Institude, Bright Dairy and Food Co. Ltd., Shanghai 200436, China) |
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| Abstract: | Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB), with a variety of physiological functions, play a significant role in the improvement of physical properties of fermented dairy products. The structures and functions of EPS synthesized by different LAB strains are highly diverse. Therefore, this review summarizes the progress that has been made in recent years in studying the structure of EPS from LAB and its effect on physical properties and health-beneficial functions of fermented dairy products, in order to lay a theoretical foundation for developing new fermented dairy products with stable quality and desired health-beneficial functions. |
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| Keywords: | lactic acid bacteria exopolysaccharides structure function fermented dairy products, |
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