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Review | Publishing Language: Chinese | Open Access

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

Shan YU1 , Mengxia DUAN1, Cailing TONG1, Jishuai SUN2, Haixin JIANG1, Danjie LI1, Jianbo ZHAO1, Jie PANG1, Chunhua WU1 ( )
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
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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.

Keywords

curdlanmicrobial extracellular polysaccharidegel propertieswater-holding capacitythickening capacityfreeze-thaw stabilityfood processing
CLC number: TS202.1 Document code: A Article ID: 1002-6630(2022)19-0277-08

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Food Science
Volume 43 Issue 19,
October 2022
Pages 277-284
DOI: 10.7506/spkx1002-6630-20211011-099

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Cite this article:
YU S, DUAN M, TONG C, et al. Progress in Research on Functional Properties of Curdlan and Its Application in Food. Food Science, 2022, 43(19): 277-284. https://doi.org/10.7506/spkx1002-6630-20211011-099

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Received: 11 October 2021
Published: 15 October 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).