Carrageenan biotechnology

被引：253

作者：

De Ruiter, GA

Rudolph, B

机构：

[1] Hercules European Res Ctr, NL-3770 AK Barneveld, Netherlands

[2] Copenhagen Pectin AS, DK-4623 Lille Skensved, Denmark

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1997年 / 8卷 / 12期

关键词：

D O I：

10.1016/S0924-2244(97)01091-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this review, the various aspects of the structure of different carrageenans, water-soluble, sulphated galactans that are isolated from red seaweeds, are described in relation to their functionality as food ingredients. Also, an overview is presented on enzymes that are able to modify carrageenan; such enzymes can be used as potential powerful natural biocatalysts to modify carrageenan structure and alter its functionality. The introduction of biotechnology is considered as a means of obtaining (tailor making) new, specific seaweed polymers to form a new generation of high-quality functional ingredients for foods, cosmetics and pharmaceuticals.

引用

页码：389 / 395

页数：7

共 34 条

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