| 多糖的增稠、胶凝及乳化特性研究进展 |
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| 引用本文： | 李秀秀,尚静,杨曦,薛佳,郭玉蓉.多糖的增稠、胶凝及乳化特性研究进展[J].食品科学,2021,42(15):300-308. |
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| 作者姓名： | 李秀秀 尚静 杨曦 薛佳 郭玉蓉 |
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| 作者单位： | （1.陕西师范大学食品工程与营养科学学院，陕西 西安 710119；2.农业农村部都市农业重点实验室，上海 200240；3.国家苹果加工技术研发专业中心，陕西 西安 710119；4.西部果品资源高值利用教育部工程研究中心，陕西 西安 710119） |
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| 基金项目： | 农业农村部都市农业重点实验室开放基金项目（UA201702）；现代农业产业技术体系建设专项（CARS-27） |
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| 摘 要： | 多糖是可再生的天然大分子物质，具有显著的增稠、胶凝、乳化等特性，在食品工业中常作为添加剂应用。然而，多糖种类繁杂、结构差异大、流变特性多样，长期以来国内有关多糖流变学特性的报道相对有限。本文从多糖水溶性高分子的本质特征出发，综述了食品多糖增稠、胶凝、乳化特性及其凝胶化影响因素的基本原理，同时介绍了非凝胶多糖和表面活性多糖分子聚集的原理，旨在为多糖在食品工业中的进一步应用提供理论指导。
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| 关 键 词： | 多糖 流变学 增稠 胶凝 乳化 |
A Review on Thickening,Gelling and Emulsifying Properties of Polysaccharides |
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| LI Xiuxiu,SHANG Jing,YANG Xi,XUE Jia,GUO Yurong.A Review on Thickening,Gelling and Emulsifying Properties of Polysaccharides[J].Food Science,2021,42(15):300-308. |
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| Authors: | LI Xiuxiu SHANG Jing YANG Xi XUE Jia GUO Yurong |
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| Affiliation: | (1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2. Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, Shanghai 200240, China; 3. National Apple Processing Technology Research and Development Center, Xi’an 710119, China; 4. Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi’an 710119, China) |
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| Abstract: | Polysaccharides are renewable natural macromolecules, which possess remarkable rheological properties and can function as a thickening, gelling, and emulsifying agent. Therefore, polysaccharides are commonly used as additives in the food industry. However, polysaccharides are complex with diverse structures and rheological properties. A limited number of studies regarding the rheological properties of food polysaccharides have been reported in China. Beginning with an overview of the nature of polysaccharides as water-soluble macromolecules, this paper summarizes the basic principle for the use of polysaccharides as a thickening, gelling and emulsifying agent and the factors affecting the gelation of food polysaccharides. Besides, the mechanism of intermolecular aggregation of non-gelable polysaccharides and amphiphilic polysaccharides is discussed. This review is expected to provide theoretical references for further applications of polysaccharides in the food industry. |
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| Keywords: | polysaccharides rheology thickening gelation emulsification |
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