拉普兰的特性及其对淀粉糊化、逆变和蛋白质相互作用的影响：综述

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-14 DOI:10.1016/j.foodchem.2025.144337

Wenjuan Gao , Yu Liu , Shengjun Wu

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引用次数: 0

摘要

普鲁兰是一种由微生物产生的天然多糖，具有优异的溶解性、稳定性和生物相容性，有利于烹饪和医疗应用领域的创新。本综述分析了它对淀粉特性的影响，包括延迟糊化、防止直链淀粉干扰引起的逆降解、增强凝胶刚性以及降低油炸淀粉产品的吸油率（18-32%）。与蛋白质的协同作用可提高乳液稳定性、复合凝胶的机械坚固性以及药物的控释特性。其主要应用包括用于延长烘焙食品保质期的淀粉-木聚糖复合材料、用于可持续包装的生物降解薄膜以及用于营养输送的蛋白质-多糖复合物。后续研究应侧重于提高功效的化学修饰、可持续材料的大规模生产以及封装生物活性分子的纳米结构系统。这些发现凸显了拉鲁兰在推进可持续食品技术和特定生物医学用途方面的重要性。

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Properties of pullulan and its effects on starch gelatinization, retrogradation, and protein interaction: A review

Pullulan, a natural polysaccharide produced by microorganisms, demonstrates exceptional solubility, stability, and biocompatibility, making it beneficial for innovations in culinary and medical applications. This review analyzes its effects on starch characteristics, including delaying gelatinization, preventing retrogradation by amylose interference, enhancing gel rigidity, and reducing oil absorption (18–32 %) in fried starch products. Collaborative interactions with proteins improve emulsion stability, mechanical robustness in composite gels, and controlled-release properties for pharmaceuticals. The primary applications include starch-pullulan composites for extending the shelf life of baked goods, biodegradable films for sustainable packaging, and protein-polysaccharide complexes for nutrient delivery. Subsequent research should focus on chemical modifications to enhance efficacy, large-scale production of sustainable materials, and nanostructured systems for encapsulating bioactive molecules. These findings highlight pullulan's importance in advancing sustainable food technology and specific biomedical uses.

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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.