FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (19): 277-284.doi: 10.7506/spkx1002-6630-20211011-099

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Progress in Research on Functional Properties of Curdlan and Its Application in Food

YU Shan, DUAN Mengxia, TONG Cailing, SUN Jishuai, JIANG Haixin, LI Danjie, ZHAO Jianbo, PANG Jie, WU Chunhua   

  1. (1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;2. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Online:2022-10-15 Published:2022-10-26

Abstract: Curdlan is a microbial extracellular polysaccharide, which has good gel properties, water-holding capacity, thickening capacity and freeze-thaw stability, and is widely used in food industry. Curdlan has been increasingly researched and applied in recent years. In this paper, the sources, chemical structure and functional characteristics of curdlan are reviewed, with emphasis on the latest progress in the application of curdlan in various food processing fields, in order to provide a theoretical reference for further application of curdlan in food processing.

Key words: curdlan; microbial extracellular polysaccharide; gel properties; water-holding capacity; thickening capacity; freeze-thaw stability; food processing

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