食品工业科技2025，Vol.46Issue(10)：441-449,9.DOI:10.13386/j.issn1002-0306.2024070054
凝胶多糖基复合材料的构建及其在食品领域的应用研究进展
Research Progress on Synthetic Method of Curdlan Composite and Its Application in Food Industry
摘要
Abstract
Curdlan,a triple-helical polysaccharide,produced by microorganisms,is received extensive attention in the food industry owing to its safety and unique chain conformational transformation capability.Compared with other natural triple-helical polysaccharides,curdlan exhibits superior suitability for forming composites due to its abundant hydroxyl groups and unbranched structure.Curdlan-based composite materials constructed using different methods are safe,efficient,and multifunctional food additives,rendering them a hot topic in food research.Herein,the basic structure and features of curdlans are systematically analyzed in this review.Additionally,different synthesis methods for curdlan-based composite materials are described,including physical crosslinking,chemical crosslinking,double-network crosslinking,and self-assembly.Furthermore,relationships between the synthesis methods of curdlan-based composite materials,their structural properties,and applications in the food industry are examined.Finally,the application status of these materials is summarized,existing challenges are presented,and future research directions for their use in the food industry are suggested.This review provides important references and serves as a guide for the applications of curdlan-based composite materials in the food industry.关键词
凝胶多糖/复合材料/构建方法/功能特性/食品应用Key words
curdlan/composite materials/synthetic method/functional properties/food applications分类
轻工纺织引用本文复制引用
王星燕,胡文梅,徐薇,李宇亭,马廷鸿,陈山..凝胶多糖基复合材料的构建及其在食品领域的应用研究进展[J].食品工业科技,2025,46(10):441-449,9.基金项目
国家自然科学基金地区科学基金(32260561). （32260561）
