摘要
近年来,微生物与食品成分或基质相互作用及其对食品质量安全和营养品质影响的研究日益深入。现已发现一些食品成分对食品致病菌具有抗黏附效应,相关研究对食源性疾病预防大有裨益。有趣的是,一些食品成分(包括多糖、蛋白质等)对有益微生物(如乳酸菌、双歧杆菌等)产生特异性结合作用,这一机制在酸浆法生产淀粉和益生菌包埋载体构建等方面得到广泛应用。本文全面阐述了微生物对淀粉颗粒粘附的现象、有关规律和机制,并总结其在食品工业中的应用,提出需要进一步研究的问题与发展建议,以期为微生物与食品淀粉相互作用研究和应用提供参考。
In recent years, the interaction between microorganisms and food ingredients or substrates and their effects on food quality safety and nutritional quality have become increasing studied. Some food ingredients have been found to have anti-adhesion effects on food pathogens, and related research is of great benefit to the prevention of foodborne diseases. Interestingly, some food ingredients(including polysaccharides, proteins, etc.) have specific binding effects on beneficial microorganisms(such as lactic acid bacteria, Bifidobacterium, etc.). This mechanism has been widely used in the isolation of starch by sour liquid processing and the construction of carriers for probiotic embedding. In this paper, the phenomena, rules and mechanisms of microbial adherence to starch granules were comprehensively expounded, and their applications in food industry were summarized. The problems worthy of further study and development suggestions were put forward in order to provide references for the research and application of microbial-starch interaction.
作者
赵国华
张蕴玉
雷琳
叶发银
Zhao Guohua;Zhang Yunyu;Lei Lin;Ye Fay(College of Food Science , Southwest University, Chongqing 400715;Chongqing Sweet Potato Engineering and Technology Research Center, Chongqing 400715})
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第3期1-12,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31601401)
中央高校基本业务费专项资金(XDJK2019C048
XDJK-2019B027)
重庆市社会事业与民生保障科技创新专项(cstc2015shms-ztzx80006)
关键词
淀粉
微生物粘附
机制
应用
益生菌载体
starch
microbial adhesion
mechanism
application
carriers for probiotics
