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Glycoside hydrolases: effective tools to enhance the bioactivities and improve the properties of food-derived polysaccharides

Meifen Hu Wenjie Xi Nuo Chen Xingye Wei Haifeng Liu Jin''ao Duan Ping Xiao

Food Science and Human Wellness2025，Vol.14Issue(12)：P.4755-4775,21.

Food Science and Human Wellness2025，Vol.14Issue(12)：P.4755-4775,21.DOI:10.26599/FSHW.2024.9250281

Glycoside hydrolases: effective tools to enhance the bioactivities and improve the properties of food-derived polysaccharides

Meifen Hu ¹Wenjie Xi ¹Nuo Chen ¹Xingye Wei ¹Haifeng Liu ¹Jin''ao Duan ¹Ping Xiao¹

作者信息

1. Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization,National and Local Collaborative Engineering Center of Chinese Medicinal Resources Industrialization and Formulae Innovative Medicine,Jiangsu Key Laboratory for High Technology Research of TCM Formulae,Nanjing University of Chinese Medicine,Nanjing 210023,China
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摘要

关键词

Glycoside hydrolases/Enzymatically degraded polysaccharides/Enhanced bioactivity/Property improvement

分类

轻工纺织

引用本文复制引用

Meifen Hu,Wenjie Xi,Nuo Chen,Xingye Wei,Haifeng Liu,Jin''ao Duan,Ping Xiao..Glycoside hydrolases: effective tools to enhance the bioactivities and improve the properties of food-derived polysaccharides[J].Food Science and Human Wellness,2025,14(12):P.4755-4775,21.

基金项目

supported by the Jiangsu Province University Basic Science(Natural Science)Research Major Project(24KJA360007) （Natural Science）

Nanjing University of Chinese Medicine TCM First-Class Discipline"Leading Plan”Scientific Research Project(ZYXYL2024-001) （ZYXYL2024-001）

Jiangsu Provincial TCM Science and Technology Development Program Project(MS2021004) （MS2021004）

High Level Key Discipline Construction Project of the National Administration of Traditional Chinese Medicine-Resource Chemistry of Chinese Medicinal Materials(ZYYZDXK-2023083) （ZYYZDXK-2023083）

National Administration of Traditional Chinese Medicine Chinese Medicine Innovation Team and Talent Support Program Project(ZYYCXTD-D-202005) （ZYYCXTD-D-202005）

2022 Student Innovation Training Program Project(103152022075). （103152022075）

Food Science and Human Wellness

ISSN：2097-0765

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