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  • 标题:HYALURONIC ACID and PRODUCTION BY FERMENTATION
  • 本地全文:下载
  • 作者:Ercan Yatmaz ; İrfan Turhan
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2015
  • 卷号:40
  • 期号:4
  • 页码:233-240
  • DOI:10.15237/gida.GD14067
  • 出版社:Association of Food Technology, Turkey
  • 摘要:Hyaluronic acid (HA) is a polymer composed of units of N-acetyl glucosamine and D-glucuronic acid linked by E-1,3 and E-1,4 glycosidic bond. Due to the fact that it has desirable viscoelasticity, moisture capacity, and biocompatibility, HA is used for several applications in food, medicine, cosmetics, and nutraceuticals. HA is traditionally extracted from rooster combs, but since 1980s it has been produced by fermentation with streptococcal strains, and recombinant systems have been also tried to produced HA with high molecular weight lately. It has been recently gained attention for food supplement. The main purpose of this study is to present a review about HA, application fields, HA production systems, and problems of HA fermentation.
  • 关键词:Hyaluronic acid (HA); fermentation technology; streptococcal strains.
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