普鲁兰多糖的改性处理研究进展
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  • 英文篇名:Research Progress of Modification of Pullulan
  • 作者:张霖雲 ; 黄崇杏 ; 黄兴强 ; 王健
  • 英文作者:ZHANG Lin-yun;HUANG Chong-xing;HUANG Xing-qiang;WANG Jian;College of Light Industry and Food Engineering,Guangxi University;
  • 关键词:普鲁兰多糖 ; 可降解 ; 物理改性 ; 化学改性 ; 应用
  • 英文关键词:pullulan;;degradable;;physical modification;;chemical modification;;application
  • 中文刊名:SPYK
  • 英文刊名:Food Research and Development
  • 机构:广西大学轻工与食品工程学院;
  • 出版日期:2019-07-10
  • 出版单位:食品研究与开发
  • 年:2019
  • 期:v.40;No.362
  • 语种:中文;
  • 页:SPYK201913034
  • 页数:7
  • CN:13
  • ISSN:12-1231/TS
  • 分类号:208-214
摘要
通过对国内外普鲁兰多糖的改性处理进行分析和总结,从物理改性和化学改性两个方面介绍普鲁兰多糖改性处理的方法以及改性物的应用,概述普鲁兰多糖的改性处理研究进展,为进一步开发和应用普鲁兰多糖提供科学的研究基础。分析表明,普鲁兰多糖的改性处理可以改善其性能,或提供活性基团使其带有电负性,进一步拓展普鲁兰多糖的应用范围。然而,改性处理对普鲁兰多糖分子结构的变化的影响及官能团的取代位置还有待进一步的研究。
        The research progress of pullulan at home and abroad was analyzed and summarized. The modification methods of pullulan and the application of modified materials were introduced from two aspects of physical modification and chemical modification. The research of the modification of pullulan provided a scientific research basis for further development and application of pullulan. Analysis showed that the modification of pullulan can improve its performance,or provide active groups to make it electronegatable,further expanding the application of pullulan. However,the effect of modification on the molecular structure of pullulan and the substitution position of functional groups had yet to be further studied.
引文
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