Progress in Research on Self-assembly of Curdlan and Its Application

被引：2
|
作者：
Pan Y. [1 ]
Xu X. [1 ]
Zhang R. [1 ]
Wang Q. [1 ]
Chen S. [1 ]
机构：
[1] College of Light Industry and Food Engineering, Guangxi University, Nanning
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 15期
关键词：
Application; Curdlan; Self-assembly; Triple-helix conformation;
D O I：
10.7506/spkx1002-6630-20210530-354
中图分类号：
学科分类号：
摘要：
Curdlan is one of the polysaccharides that have attracted considerable research interest in the fields of food processing and biomedical development due to its biodegradability, non-toxicity, and wide availability, as well as its anti-tumor and immunomodulatory activities. As the unique triple-helix conformation of curdlan and its self-assembly mechanism have been investigated increasingly, the construction of functional bioactive macromolecules and complexes based on curdlan self-assembly has been gaining increasing attention from researchers. More and more new research directions have emerged in the functional utilization and industrial application of curdlan in the fields of food and biomedicine. This article reviews the self-assembly of curdlan and its applications, with a special focus on the characteristics of the self-assembly process under different induction conditions and the latest progress in the construction of functional materials based on curdlan self-assembly, in order to provide a theoretical reference for studies and applications of curdlan in the food field. © 2022, China Food Publishing Company. All right reserved.
引用
收藏
页码：265 / 274
页数：9
相关论文
共 90 条
  • [61] HARADA T, TERASAKI M, HARADA A., Chapter 15: curdlan, Industrial gums, pp. 427-445, (1993)
  • [62] FUNAMI T, FUNAMI M, YADA H, Et al., A rheological study on the effects of heating rate and dispersing method on the gelling characteristics of curdlan aqueous dispersions, Food Hydrocolloids, 14, 5, pp. 509-518, (2000)
  • [63] NICHIFOR M, STANCIU M C, DOROFTEI F., Self-assembly of dextran-b-deoxycholic acid polyester copolymers: copolymer composition and self-assembly procedure tune the aggregate size and morphology, Carbohydrate Polymers, 252, (2021)
  • [64] WU Chaoxi, WANG Xiaoying, CHU Bin, Et al., Self-assembly of corecorona beta-glucan into stiff and metalizable nanostructures from 1D to 3D, ACS Nano, 12, 10, pp. 10545-10553, (2018)
  • [65] XU Xindong, QI Pengxiang, LAN Weibing, Et al., Advances in de novo synthesis and de novo design of biomacromolecules, Progress in Biochemistry and Biophysics, 46, 8, pp. 772-786, (2019)
  • [66] CHEN Conggui, WANG Rui, SUN Gaojun, Et al., Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan, Innovative Food Science & Emerging Technologies, 11, 4, pp. 538-542, (2010)
  • [67] LI Qianru, WANG Peisen, MIAO Song, Et al., Curdlan enhances the structure of myosin gel model, Food Science & Nutrition, 7, 6, pp. 2123-2130, (2019)
  • [68] MANGOLIM C S, DA SILVA T T, FENELON V C, Et al., Use of FTIR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability, Food Chemistry, 232, pp. 369-378, (2017)
  • [69] LEE C H, CHIN K B., Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages, International Journal of Food Science & Technology, 54, 2, pp. 550-557, (2019)
  • [70] WEI Yinong, ZHANG Tao, YU Fanqianhui, Et al., Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120 ℃, International Journal of Food Properties, 21, 1, pp. 1778-1788, (2018)
123456789