普鲁兰多糖的生物合成及其在食品工业中的应用

Biosynthesis of Pullulan and Its Applications in the Food Industry

摘要:

普鲁兰多糖是一种由短梗霉合成的胞外水溶性多糖，因具有独特的成膜性、可降解性和生物相容性，在食品行业备受关注。近年来，普鲁兰多糖在食品添加剂、食品保鲜等方面发挥重要作用。然而工业化生产普鲁兰多糖面临产量低、成本高等问题，限制了其在食品工业中的广泛应用。作者梳理并总结了国内外关于普鲁兰多糖的生产菌株、生物合成影响因素以及调节机制等方面的研究进展，为普鲁兰多糖低成本发酵工艺的优化及其在食品领域的开发利用提供参考。

Abstract:

Pullulan is an extracellular water-soluble polysaccharide synthesized by Aureobasidium. Due to its unique film-forming properties, biodegradability, and biocompatibility, pullulan has attracted considerable attention in the food industry. In recent years, pullulan has played an important role in areas such as food additives and food preservation. However, its industrial production faces challenges such as low yields and high production costs, which limit its widespread application in the food industry. The author reviews and summarizes the research progress in pullulan-producing strains, factors influencing biosynthesis, and regulatory mechanisms, providing insights for optimizing low-cost fermentation processes and enhancing the utilization of pullulan in the food industry.