Advances on the Effect of Processing Technology on Structure Activity Relationship and Solution Behavior of Polysaccharides
Polysaccharides are natural polymers formed by more than 10 monosaccharide molecules connected by glycoside bonds.The structure is the basis of the biological activity of polysaccharides.The structure of polysaccharides is complex and diverse, and its biological functions are also varied, including...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2021-05-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210313?st=article_issue |
| _version_ | 1797810914196455424 |
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| author | ZHAO Xiu-ting SONG Zhi-ping FU Meng LI Jin-wei ZHU Song FAN Liu-ping |
| author_facet | ZHAO Xiu-ting SONG Zhi-ping FU Meng LI Jin-wei ZHU Song FAN Liu-ping |
| author_sort | ZHAO Xiu-ting |
| collection | DOAJ |
| description | Polysaccharides are natural polymers formed by more than 10 monosaccharide molecules connected by glycoside bonds.The structure is the basis of the biological activity of polysaccharides.The structure of polysaccharides is complex and diverse, and its biological functions are also varied, including the regulation of immunity, anti-tumor, anti-oxidation and hypoglycemia.Therefore, polysaccharides have a broad application prospect in health food and medicine.The food processing technology has great influence on the structure, biological function and solution behavior of polysaccharides.Ultrasonic, microwave and high pressure homogenization treatment can cause degradation of the polymers, thus affecting the biological function and rheological property of the polysaccharides.This review focuses on the effects of processing technology on the structure-activity relationship and solution behavior of polysaccharides, which will provide the guidance for the exploitation and application of polysaccharides. |
| first_indexed | 2024-03-13T07:14:55Z |
| format | Article |
| id | doaj.art-5017b46cd9064754a42df0c3c3e932cc |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T07:14:55Z |
| publishDate | 2021-05-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-5017b46cd9064754a42df0c3c3e932cc2023-06-05T07:35:37ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612021-05-01293788610.16210/j.cnki.1007-7561.2021.03.010Advances on the Effect of Processing Technology on Structure Activity Relationship and Solution Behavior of PolysaccharidesZHAO Xiu-ting0SONG Zhi-ping1FU Meng2LI Jin-wei3ZHU Song4FAN Liu-ping5Infinitus (China) company LTD, Jiangmen, Guangdong 529100, ChinaInfinitus (China) company LTD, Jiangmen, Guangdong 529100, ChinaInfinitus (China) company LTD, Jiangmen, Guangdong 529100, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaPolysaccharides are natural polymers formed by more than 10 monosaccharide molecules connected by glycoside bonds.The structure is the basis of the biological activity of polysaccharides.The structure of polysaccharides is complex and diverse, and its biological functions are also varied, including the regulation of immunity, anti-tumor, anti-oxidation and hypoglycemia.Therefore, polysaccharides have a broad application prospect in health food and medicine.The food processing technology has great influence on the structure, biological function and solution behavior of polysaccharides.Ultrasonic, microwave and high pressure homogenization treatment can cause degradation of the polymers, thus affecting the biological function and rheological property of the polysaccharides.This review focuses on the effects of processing technology on the structure-activity relationship and solution behavior of polysaccharides, which will provide the guidance for the exploitation and application of polysaccharides.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210313?st=article_issuepolysaccharidesstructure-activity relationshipsolution behaviorultrasoundmicrowavehigh pressure homogeneous |
| spellingShingle | ZHAO Xiu-ting SONG Zhi-ping FU Meng LI Jin-wei ZHU Song FAN Liu-ping Advances on the Effect of Processing Technology on Structure Activity Relationship and Solution Behavior of Polysaccharides Liang you shipin ke-ji polysaccharides structure-activity relationship solution behavior ultrasound microwave high pressure homogeneous |
| title | Advances on the Effect of Processing Technology on Structure Activity Relationship and Solution Behavior of Polysaccharides |
| title_full | Advances on the Effect of Processing Technology on Structure Activity Relationship and Solution Behavior of Polysaccharides |
| title_fullStr | Advances on the Effect of Processing Technology on Structure Activity Relationship and Solution Behavior of Polysaccharides |
| title_full_unstemmed | Advances on the Effect of Processing Technology on Structure Activity Relationship and Solution Behavior of Polysaccharides |
| title_short | Advances on the Effect of Processing Technology on Structure Activity Relationship and Solution Behavior of Polysaccharides |
| title_sort | advances on the effect of processing technology on structure activity relationship and solution behavior of polysaccharides |
| topic | polysaccharides structure-activity relationship solution behavior ultrasound microwave high pressure homogeneous |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210313?st=article_issue |
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