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The Application and Functional Progress of γ-Poly-Glutamic Acid in Food: A Mini-Review

Author(s):

Guoliang Wang, Qing Liu*, Ying Wang, Jingyuan Li, Yue Chen, Qilong Wen, Dongwen Zheng, Wei Kang and Helong Quan   Pages 1 - 6 ( 6 )

Abstract:


γ-Poly-glutamic acid (γ-PGA) is a naturally occurring homo-polyamide produced by various strains of Bacillus. As a biopolymer substance, γ-PGA possesses a few of predominant features containing good water solubility, biocompatibility, degradability and non-toxicity. Based on this, γ-PGA can be used in pharmaceutical, such as drug carrier/deliverer, vaccine adjuvant, and coating material for microencapsulation, etc. Moreover, it has also been applied in a broad range of industrial fields including food, medicine, bioremediation, cosmetics, and agriculture. Especially, γ-PGA is an extremely promising food ingredient. In this mini-review, our aim is to review the function and application progress of γ-PGA in food industry: e.g. improving taste and flavor, enhancing physical property, and promoting health.

Keywords:

γ-Poly-glutamic acid, application, function, food, physiological property, physical property.

Affiliation:

Jilin Green Food Engineering Research Institute, Changchun, Jilin, Jilin Green Food Engineering Research Institute, Changchun, Jilin, Jilin Green Food Engineering Research Institute, Changchun, Jilin, Jilin Green Food Engineering Research Institute, Changchun, Jilin, Jilin Green Food Engineering Research Institute, Changchun, Jilin, Jilin Green Food Engineering Research Institute, Changchun, Jilin, Jilin Green Food Engineering Research Institute, Changchun, Jilin, Jilin Green Food Engineering Research Institute, Changchun, Jilin, Exercise and Metabolism Research Center, College of Physical Education and Health Sciences, Zhejiang Normal University, Jinhua, Zhejiang



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