动物源糖胺聚糖的系统制备：研究进展和工业意义

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-10-09 DOI:10.1016/j.foodchem.2024.141565

Sinong Liu , Yanpeng Xiang , Chang Xu , Jingxin Sun , Yuzhen Pi , Jun-Hua Shao

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引用次数: 0

摘要

杂质和异构化多糖会影响糖胺聚糖（GAGs）结构和生物活性的分析精度，阻碍其在食品和医药中的应用。制备均质的 GAGs 成分对于探索结构-功效关系和促进工业化生产至关重要。本综述主要总结了近五年来有关动物源 GAGs 制备的研究，将制备过程标准化为四个操作单元：预提取处理、粗多糖提取、粗多糖精制和 GAGs 成分分离。从科研和工业生产的角度分析，全面阐述了传统方法和新技术制备 GAGs 的原理和应用条件，探讨了不同处理方法对生物活性和结构的影响。阐明了当前面临的挑战和发展趋势。本综述旨在为深入研究 GAGs 结构、生物活性和功能奠定基础，为动物原料的综合利用和动物多糖深加工产业的发展提供理论参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Systematic preparation of animal-derived glycosaminoglycans: Research progress and industrial significance

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Systematic preparation of animal-derived glycosaminoglycans: Research progress and industrial significance

Impurities and isomerized polysaccharides affect the analytical accuracy of glycosaminoglycans (GAGs) structure and bioactivity, hindering their application in food and medicine. Preparing homogeneous GAGs components is essential for exploring structure-potency relationships and facilitating industrial production. This review primarily summarizes research on animal-derived GAGs preparation over the past five years, standardizing the preparation process into four operational units: pre-extraction treatment, extraction of crude polysaccharides, refinement of crude polysaccharides, and separation of GAGs components. Analyzed for scientific research and industrial production, the principles and application conditions of traditional means and novel techniques to preparing GAGs are comprehensively emphasized, exploring the effects of different treatments on biological activity and structure. Current challenges and development trends are illuminated. This review aims to lay a foundation for the in-depth study of GAGs structure, bioactivity, and function, providing theoretical references for the comprehensive utilization of animal raw materials and the development of animal polysaccharide deep-processing industries.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.