张沛尧,赵宁,席军,单艳琴,何旭东,于海

• 1:扬州大学食品科学与工程学院
• 2:江苏长寿集团有限公司
• 3:江苏兴野食品有限公司
• 4:扬州市食品药品检验检测中心

摘要(Abstract)：

甲壳质是自然界中分布广泛、产量很高的一种多糖，但是其内外氢键之间存在相互作用力，进而组成了有序的大分子结构，导致其在常用的溶剂中的溶解性受到抑制。它的脱乙酰基产物为壳聚糖，壳聚糖的水溶性仍然没有得到很好的改善。而壳寡糖是壳聚糖糖苷键经改性断裂后降解得到的寡糖产品，在改善难溶的物理特性的同时，也使其拥有了多种更高的生物活性，如抗氧化、抑菌、抗炎、抗肿瘤、促进作物生长等功能。文章综述了制备壳寡糖的几种方法并且比较了它们的优缺点，讨论了它们在食品等领域中的具体应用，最后尝试对不同相对分子质量、具有不同特性的壳寡糖在各个领域的应用进行了总结。

关键词(KeyWords)： 壳寡糖;制备方法;应用;相对分子质量;抗氧化

Abstract:

Keywords:

基金项目(Foundation): 江苏省科技厅重点研发项目(BE2022333)

作者(Author): 张沛尧,赵宁,席军,单艳琴,何旭东,于海

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