Abstract：
Seaweed polysaccharides are natural biomacromolecules with unique physicochemical properties (e.g., good gelling, emulsifying, and film-forming properties) and diverse biological activities (e.g., anticoagulant, antioxidant, immunoregulatory, and antitumor effects). Furthermore, they are nontoxic, biocompatible and biodegradable, and abundant in resources. Therefore, they have been widely utilized in food, cosmetics, and pharmaceutical industries. However, their properties and bioactivities sometimes are not satisfactory for some purposes. Modification of polysaccharides can impart the amphiphilicity and new functions to the biopolymers and change the structure and conformation, thus effectively improving their functional properties and biological activities so as to meet the requirement for targeted applications. This review outlined the modification methods of representative red algae polysaccharides (carrageenan and agar), brown algae polysaccharides (fucoidan, alginate, and laminaran), and green algae polysaccharides (ulvan) that have potential food applications, including etherification, esterification, degradation, sulfation, phosphorylation, selenylation, and so on. The improved functional properties and bioactivities of the modified seaweed polysaccharides and their potential food applications are also summarized.
摘要：
海藻多糖是具有独特物理化学性质的天然生物大分子(例如，良好的胶凝，乳化,和成膜特性)和不同的生物活性(例如，抗凝剂,抗氧化剂，免疫调节,和抗肿瘤作用)。此外，它们是无毒的，生物相容性和生物可降解性，资源丰富。因此,它们被广泛用于食品，化妆品,和制药行业。然而,它们的性质和生物活性有时在某些方面并不令人满意。多糖的改性可以赋予生物聚合物两亲性和新的功能，改变其结构和构象，从而有效地提高其功能特性和生物活性，以满足针对性应用的要求。本文概述了代表性红藻多糖(角叉菜胶和琼脂)的改性方法,褐藻多糖(岩藻依聚糖，海藻酸盐,和laminaran)，和具有潜在食品应用的绿藻多糖（ulvan），包括醚化，酯化,降解，硫酸化，磷酸化,硒化，等等。综述了改性海藻多糖的功能特性和生物活性的改善及其潜在的食品应用。
