Research progress on the application of ultrasound technology in physical modification of polysaccharides

被引：0
|
作者：
Ma, Xiaobin [1 ]
Zhang, Lifen [3 ]
Xu, Yuting [1 ]
Yang, Dai [1 ]
Liu, Donghong [1 ,2 ]
机构：
[1] School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou,310058, China
[2] Fuli Institute of Food Science, Zhejiang University, Hangzhou,310058, China
[3] College of Food Science and Technology, Henan University of Technology, Zhengzhou,450001, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 10期
关键词：
Polysaccharides - Structural properties - Shear flow;
D O I：
10.16429/j.1009-7848.2015.10.022
中图分类号：
学科分类号：
摘要：
Polysaccharides are essential biomacromolecules widely exist in the animals, plants and microorganisms. They are rich in biological activities, which is closely related to their structures. Ultrasound is increasingly applied in the research of polysaccharides modification in consideration of its cavitation effect, perturbing effect, high shear force, disruption, turbulence, etc. In this review, the latest research advances of polysaccharides modified by ultrasound are summarized in detail. The effect of ultrasound on the structural properties, physicochemical properties and functional properties of polysaccharides is introduced. Finally, Current status and problems in the research process and prospect of ultrasonic application in the polysaccharides modification are analyzed, in order to provide theoretical guidance for further study. © 2015, Chinese Institute of Food Science and Technology. All right reserved.
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页码：163 / 169
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