中国食品添加剂2025，Vol.36Issue(11)：160-170,11.DOI:10.19804/j.issn1006-2513.2025.11.0021
真菌多糖:天然生物聚合物的应用与展望
Applications and future prospects of fungal polysaccharides as natural biopolymers
于东梅 1赵一行 1何亚君 1闫睿哲 1乔叶宁 1杨晨 1汪建明1
作者信息
- 1. 天津科技大学食品科学与工程学院,天津 300457
- 折叠
摘要
Abstract
Fungal polysaccharides,as major bioactive components in fungi,have generated significant attention due to their natural origin,safe,non-toxicity,biocompatibility,and biodegradability.These complex biopolymers,composed of long-chain sugar molecules,exhibit considerable structural diversity depending on their fungal sources.This heterogeneity results unique physicochemical properties,including hydrophilicity,thickening ability,gelation,rheological behavior,and film-forming capacity.Owing to these characteristics,fungal polysaccharides are widely utilized in the food industry as functional additives-serving as thickeners,stabilizers,and texture modifiers.However,current research on their physicochemical properties and food-related applications remains scatted and lacks a comprehensive overview.This review summarized the key physicochemical properties of fungal polysaccharides as natural biopolymers,discussed their potential applications in the food industry,and outlined future research directions.The aim is to provide theoretical foundation for the advanced development and efficient utilization of fungal polysaccharides in food and related fields.关键词
真菌多糖/天然生物聚合物/理化性质/食品工业Key words
fungal polysaccharides/natural biopolymers/physicochemical properties/food industry分类
轻工业引用本文复制引用
于东梅,赵一行,何亚君,闫睿哲,乔叶宁,杨晨,汪建明..真菌多糖:天然生物聚合物的应用与展望[J].中国食品添加剂,2025,36(11):160-170,11.
