摘要
壳寡糖(chitosan oligosaccharide,COS)是由壳聚糖通过物理、化学或酶水解等方法脱乙酰解聚得到的多糖,是自然界中唯一具有正电荷的阳离子碱性氨基寡糖,其主要来源于虾壳、贝类等甲壳类水生物。根据分子量、聚合度、脱乙酰度、电荷分布、各单元排列方式不同,COS能表现出不同的物理化学特性,然而,COS的生物活性主要来自于各单元的羟基和氨基。由于COS具有诸多特殊活性(如抗菌、抗氧化、抗炎等),目前已经被广泛应用于医学、化妆和农业等多个领域,但在食品领域的应用相对较少,且对COS的生物活性及在食品添加剂方面的应用缺乏系统总结报道。本文通过对COS的结构、性质以及其生物活性的阐述,总结了COS在食品添加剂中如保鲜剂、功能因子添加剂、风味改善剂中的应用与发展,对COS在食品加工领域未来的发展进行展望,为食品加工方面的应用提供新思路。
Chitosan oligosaccharide(COS)is a polysaccharide obtained by chitosan deacetylation through physical,chemical or enzymatic hydrolysis.It is the only cationic alkaline amino oligosaccharide with positive charge in nature.It mainly comes from crustacean aquatic organisms such as shrimp shells and shellfish.According to the molecular weight,degree of polymerization,degree of deacetylation,charge distribution and arrangement of each unit,COS can show different physical and chemical properties.However,the biological activity of COS mainly comes from the hydroxyl and amino groups of each unit.Because COS has many special activities(such as antibacterial,antioxidant,anti-inflammatory,etc.),it has been widely used in medicine,cosmetics,agriculture and other fields,but relatively few applications in the food field,and there is a lack of systematic summary reports on the biological activity of COS and its application in food additives.This paper summarized the application and development of COS in food additives such as fresh-keeping agent,functional factor additive and flavor enhancer by explaining the structure,properties and biological activity of COS,prospected the future development of COS in the field of food processing,which can provide new ideas for the application of COS in food processing.
作者
姜紫薇
白顺杰
白婵
李子琰
李海蓝
廖涛
邱亮
JIANG Zi-Wei;BAI Shun-Jie;BAI Chan;LI Zi-Yan;LI Hai-Lan;LIAO Tao;QIU Liang(School of Chemistry and Environmental Engineering,Wuhan Institute of Technology,Wuhan 430073,China;Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences/Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs,Wuhan 430064,China;Jingzhou Institute for Food and Drug Control,Jingzhou 430099,China)
出处
《食品安全质量检测学报》
CAS
2024年第3期1-8,共8页
Journal of Food Safety and Quality
基金
广州市重点研发计划项目(202103000087)
湖北省农业科学院青年基金项目(2023NKYJJ23)
荆州市2023年度科技计划项目(2023FC46)。
关键词
壳寡糖
生物活性
食品添加剂
chitosan oligosaccharide
biological activity
food additives
