Research Progress on Gel Properties and Application of curdlan

Abstract

Abstract: Curdlan has unique gel properties and a special triple helix conformation, and the gel produced by it has great application potential in the fields of food and biomedicine because of its water retention, thickening, film-forming, freeze-thaw stability, stability under different pH and so on. Curdlan hydrogels can be prepared by different methods, and the physicochemical properties and applications of hydrogels obtained by different preparation methods are also different. In addition, compounding with other substances can also improve the gel properties of the gel and obtain hydrogels with unique functional properties. In this paper, the preparation methods, gel properties, and gelation mechanism of curdlan hydrogels, as well as the research progress of curdlan-based composite hydrogels are reviewed. And an overview of the applications of curdlan-based hydrogels on food and biomedical fields in recent years is also provided, providing a reference for further research and applications of curdlan-based hydrogels.

Key words: curdlan, preparation methods, gel properties, triple helix polysaccharides, composite hydrogels, application

CLC Number:

TS201.7

Xiao-Ying LIU Hui-Xue LI Shan Chen. Research Progress on Gel Properties and Application of curdlan[J]. FOOD SCIENCE, 0, (): 0-0.

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