摘要
本文简要阐述了植物多糖的物理、化学以及生物酶降解法的基本原理及应用情况,分析了降解对植物低聚糖的理化性质与生物活性的影响。总结发现,降解能够明显的降低植物多糖的重均分子量(Mw)、特性黏度值等,且随着分子量的降低,多糖的抗氧化、抗肿瘤、免疫等生物活性均有所提高,基本不改变多糖的基本结构和链构象,这对植物多糖的进一步开发与应用具有重要意义。
This paper briefly describes the basic principles and applications of the physical, chemical and biological enzymatic degradation of plant polysaccharides, and analyzes the effects of degradation on the physicochemical properties and biological activities of plant oligosaccharides. It is concluded that degradation can significantly reduce the weight average molecular weight (Mw) and intrinsic viscosity of plant polysaccharides, and with the decrease of molecular weight, the anti- oxidation, anti- tumor, immune and other biological activities of polysaccharides are improved, basically unchanged. The basic structure and chain conformation of polysaccharides are of great significance for the further development and application of plant polysaccharides.
作者
张海芸
贺亮
李琴
杨波
杨光
ZHANG Hai-yun;HE Liang;LI Qin;YANG Bo;YANG Guang(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Zhengjiang Provincial Key Laboratory of Biological and Chemical Utilization of Forest Resources,Zhengjiang Forestry Academy,Hangzhou Zhejiang 310023,China)
出处
《食品与发酵科技》
CAS
2019年第3期15-19,共5页
Food and Fermentation Science & Technology
基金
国家重点研发计划资助(2016YFD0600803)
关键词
降解方法
理化性质
生物活性
综述
degradation methods
physicochemical property
biological activity
summary
