海洋多糖是从海洋生物中分离提取的一种天然多糖。现在一些海洋多糖,如壳聚糖,海藻酸钠和琼脂,已经被证明具有抗菌性,抗氧化功能和生物相容性,通常用于保存食物或改善食物的物理化学性质。然而,它们仍然存在保存效果和生物活性不理想的缺陷,可以通过修改来弥补。化学改性是所有改性方法中最有效的。壳聚糖常用化学修饰方法的研究进展,海藻酸钠,综述了琼脂等海洋多糖及其改性产品在食品加工和保鲜中的研究进展,并讨论了附加反应条件对多糖化学修饰位点存在的影响。天然海洋多糖中官能团的修饰导致分子结构的改变,可以改善身体,海洋多糖的化学和生物学特性。化学改性产品已用于食品应用的各个领域,如食品防腐剂,食品添加剂,食品包装,和食品加工助剂。总的来说,化学改性在食品加工和保存方面具有极好的潜力,可以改善海洋多糖的功能。
Marine polysaccharides are a kind of natural polysaccharides which isolated and extracted from marine organisms. Now some marine polysaccharides, such as chitosan, sodium alginate and agar, have been proven to exhibit antibacterial, antioxidant functions and biocompatibility, which are often used to preserve food or improve the physicochemical properties of food. However, they still have the defects of unsatisfactory preservation effect and biological activity, which can be remedied by its modification. Chemical modification is the most effective of all modification methods. The advances in common chemical modification methods of chitosan, sodium alginate, agar and other marine polysaccharides and research progress of modified products in food processing and preservation were summarized, and the influence of additional reaction conditions on the existence of chemical modification sites of polysaccharides was discussed. The modification of functional groups in natural marine polysaccharides leads to the change of molecular structure, which can improve the physical, chemical and biological properties of marine polysaccharides. Chemically modified products have been used in various fields of food applications, such as food preservatives, food additives, food packaging, and food processing aids. In general, chemical modification has excellent potential for food processing and preservation, which can improve the function of marine polysaccharides.