摘要
本文从凉粉草胶(MBG)的提取、纯化和脱色方法,MBG的单糖组成和相对分子量大小,MBG的理化性质,MBG/淀粉凝胶的形成和性质以及MBG在食品中的应用五个方面对凉粉草胶的研究进展做了一个比较详尽的综述,为MBG的开发提供了一定的理论依据。
A relatively elaborate research advances of the Mesona Blume Gum （MBG） was reviewed from the following five aspects： the extraction, purification and decolorization methods of MBG, the monosaccharide components and the molecular weight of MBG, the physical and chemical properties of MBG, the formation of the MBG/Starch gel and its characteristics, the application of MBG in food usage. Through this review, a certain theoretical basis was offered for the development of MBG.
出处
《中国食品添加剂》
CAS
2005年第6期21-24,28,共5页
China Food Additives
