Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
Food Chem. 2023 May 30;409:135336. doi: 10.1016/j.foodchem.2022.135336. Epub 2022 Dec 28.
Chitin as the second plentiful polysaccharide has arouse widely attention due to its remarkable availability and biocompatibility. While the strong inter/intra molecular hydrogen bonds and crystallinity severely restrict its applications. Recently, multiple emerging technologies are increasingly used to modify chitin structure for the sake of obtaining excellent functional properties, as well as broadening the corresponding applications. Firstly, this review systematically outlines the features of single and combined methods for chitin modification. Then, the impacts of various modifying methods on the structural characteristics of chitin, including molecular weight, degree of acetylation and functional groups, are further summarized. In addition, the effects of these structural characteristics on the functional properties as well as its potential related applications are illustrated. The conclusion of this review provides better understanding of the relationships among the modifying methods, structure, properties and applications, contributing to chitin modification for the targeted purpose in the future study.
甲壳素作为第二丰富的多糖，由于其显著的可用性和生物相容性而引起了广泛关注。然而，其强的分子间/内氢键和结晶性严重限制了其应用。最近，多种新兴技术越来越多地被用于修饰甲壳素结构，以获得优异的功能特性，并拓宽相应的应用。首先，本文系统地概述了甲壳素单一和组合修饰方法的特点。然后，进一步总结了各种修饰方法对甲壳素结构特性的影响，包括分子量、乙酰化程度和官能团。此外，还说明了这些结构特性对功能特性及其潜在相关应用的影响。本文的结论有助于更好地理解修饰方法、结构、性质和应用之间的关系，为未来的研究中针对目的进行甲壳素修饰提供了参考。
