食品与发酵工业2025，Vol.51Issue(10)：376-385,10.DOI:10.13995/j.cnki.11-1802/ts.040364
酵母β-葡聚糖改性增溶技术及其应用研究进展
Advances in solubilization modification technology and its application of yeast β-glucan
摘要
Abstract
Yeast β-glucan is a functional polysaccharide that exhibits abundant bioactivity within the yeast cell wall.However,the dense triple-helical structure of yeast β-glucan leads to poor solubility,which greatly restricts the application potential of yeast β-glucan.Therefore,the strategies for modifying yeast β-glucan to enhance its solubility have been a popular research topic in recent years.This arti-cle comprehensively reviews the source and structure of yeast β-glucan and explores the advancements in solubility-enhancing modification methods both domestically and internationally.Furthermore,it outlines the current application status of yeast β-glucan in the food,phar-maceutical,and cosmetic industries.With a primary emphasis on the physical,chemical,and biological modification approaches for yeastβ-glucan,the paper analyzes the characteristics of various solubility enhancement techniques and discusses their future development trends.关键词
酵母β-葡聚糖/改性增溶/生物活性Key words
yeast β-glucan/solubilization modification/biological activity引用本文复制引用
邹延,段盛林,苑鹏,周芳,闫梦晴,李海枝,曾雪莹,王皓天,张天宇,刘国玉..酵母β-葡聚糖改性增溶技术及其应用研究进展[J].食品与发酵工业,2025,51(10):376-385,10.基金项目
中轻集团科技创新基金项目(ZQ2023JC-QN03) （ZQ2023JC-QN03）
