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《Journal of Henan University of Technology(Natural Science Edition)》 2016-04
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RESEARCH PROGRESS IN THE FUNCTIONAL CHARACTERISTICS OF KAPPA-CARRAGEENAN AND ITS APPLICATIONS

YUAN Chao;SANG Luyuan;LIU Yawei;School of Biotechnology and Food Science,Anyang Institute of Technology;School of Food Science and Technology,Henan University of Technology;  
Kappa-carrageenan is one kind of natural polysaccharide polymer obtained by extraction from Eucheuma spinosum species of seaweeds,which has the very high application value in the field of food industry.The present study was to summary the research progress of kappa-carrageenan in recent years. The preparationmethods,types,chemical structure of kappa-carrageenan,as well as its thermal reversible of gel transition were discussed. Then the functional features of kappa-carrageenan were introduced,including rheological properties,interaction with protein,gelation,stability,distribution and toxicological properties. Meanwhile,the present application situation of kappa-carrageenan in food area was concluded and some typical examples were listed. The development prospects of kappa-carrageenan were also illustrated at the end of the paper.
【Fund】: 国家自然科学基金项目(31571881);; 河南省博士后科研项目(豫人社博管(2006)1号);; 安阳工学院重点学科建设项目(20136902)
【CateGory Index】: TS201.2
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