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Research progress on the interaction between curdlan and biomacromolecules
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Zheng-Cai LIU1, 2, Zhi-Wei YE1, Long-Qing LI2, Ming-Yu JIN2, Jing-Kun YAN2, *
Journal of Food Safety & Quality | 2025, 16(5) : 52 - 60
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Journal of Food Safety & Quality | 2025, 16(5): 52-60
• Special Topic: Functional Foods and Functional Components •
Research progress on the interaction between curdlan and biomacromolecules
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Zheng-Cai LIU1, 2, Zhi-Wei YE1, Long-Qing LI2, Ming-Yu JIN2, Jing-Kun YAN2, *
Affiliations
  • 1. College of Food Science, South China Agricultural University, Guangzhou 510642, China
  • 2. School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
Published: 2025-03-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241118005
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Curdlan, a type of microbial extracellular polysaccharide, is widely utilized as a food additive due to its exceptional gelling, water-holding, thickening, and freeze-thaw stability properties within food systems. In recent years, the research on the regulation of the interaction between curdlan and biomacromolecules has become a research hotspot in the field of food science, aiming at optimizing the texture of food, enhancing the stability of food, and promoting the development of new healthy foods. However, a systematic summary of the interaction between curdlan and biological macromolecules, as well as their regulatory mechanisms is still insufficient at present. As a result, this review offered a comprehensive overview of recent research progress in the interaction between curdlan and biomacromolecules, particularly emphasized the interactions between curdlan and polysaccharides, proteins and other macromolecules in food applications. This review aims to establish a theoretical foundation for the precise design and innovative development of functional foods.

curdlan  /  interaction  /  protein  /  starch  /  polysaccharide  /  functional food
Zheng-Cai LIU, Zhi-Wei YE, Long-Qing LI, Ming-Yu JIN, Jing-Kun YAN. Research progress on the interaction between curdlan and biomacromolecules[J]. Journal of Food Safety & Quality, 2025 , 16 (5) : 52 -60 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241118005
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Year 2025 volume 16 Issue 5
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241118005
  • Receive Date：2024-11-18
  • Online Date：2025-07-19
  • Published：2025-03-15
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  • Received：2024-11-18
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Affiliations
    1. College of Food Science, South China Agricultural University, Guangzhou 510642, China
    2. School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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