壳寡糖复合物的制备方法及其在食品领域的创新应用

Preparation Methods of Chitosan Oligosaccharide Complexes and Their Innovative Applications in the Food Industry

TIAN Xin, LIU Yuxing (XinjiangIndustry Technical College, Urumqi 831499, China)

Abstract: Chitosan oligosaccharide complexes, with their excellnt antibacterial properties, good biocompatibility,and stable physicochemical characteristics, show great application prospects in the food industry. This article analyzes the structural characteristics and functional mechanismsofchitosan oligosaccharidecomplexes, comprehensively summarizes their main preparation techniques,and delves into their practical application ffects in food preservation and functional enhancement,aiming to provide theoretical references for food safety control and functional food development.

Keywords: chitooligosaccharide; composite material; food additive

壳寡糖，又称壳聚寡糖、低聚壳聚糖，是壳聚糖经生物酶解、化学降解或微波降解等方式制备的低聚糖，聚合度通常在 2～20 ，分子量不超过 3200Da 。（剩余4671字）