Research Progress on Relative Ordered Structure of Polysaccharides from Edible Fungi

被引：0
|
作者：
Nie S. [1 ]
Wang Y. [1 ]
Yin J. [1 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 08期
关键词：
Bibliometric method; Edible fungi; Polysaccharide; Relative ordered structure;
D O I：
10.16429/j.1009-7848.2021.08.001
中图分类号：
学科分类号：
摘要：
Whether the polysaccharide structure is ordered or not has been widely debated. A correct understanding of the structural types of polysaccharides and breaking through the limitations of structural theory contributes to understand the biological basis of human health and clarify their structure-activity relationship. Edible fungi polysaccharides show great potentials in the fields of dietary supplements and health foods. However, there is still no systematic elaboration of the chemical structures of edible fungi polysaccharides. The research issues and trends of edible fungi polysaccharides were excavated with bibliometric method. The relationships between edible fungi and their monosaccharide composition, glycosidic linkages and structural types of polysaccharides were comprehensively summarized and analyzed. Moreover, the structural regularities of edible fungi polysaccharides were revealed. It is expected to provide new enlightenment for the exploration of the polysaccharide structures from edible fungi and other natural products. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：1 / 24
页数：23
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