海藻酸钠在面团体系中的应用研究进展

Research progress of application of sodium alginate in dough system

海藻酸钠又叫褐藻胶,是从海带等褐藻植物中提取的天然高分子多糖,是人体不可缺少的一种营养素———水溶性膳食纤维,具有良好的食用安全性及生物相容性,对预防结肠癌、心血管疾病以及铅、铬等重金属在体内的积累具有很好的辅助疗效作用。海藻酸钠由于其特殊的理化性质和功能特性广泛应用于食品、医药、纺织等产品中,作为增稠剂、乳化剂、胶凝剂、持水剂、稳定剂等使用,已成为使用最广泛的食品添加剂之一,受到国内外学者的广泛关注。本文主要介绍了海藻酸钠的分子结构及理化功能特性,并对近几年海藻酸钠在面团体系(如流变学特性、糊化特性和微观结构)及其在面包、馒头等相关产品中的应用研究进展进行综述,为海藻酸钠在以后相关研究中提供参考。

Sodium alginate also known as alginate, a natural polysaccharide polymer is extracted from marine brown al- gae - kelp. Sodium alginate, an essential human nutrient - soluble dietary fiber, is very safe to eat and has biocompat- ibility. It has a good effect on preventing colon cancer, cardiovascular disease, as well as lead, chromium and other heavy metal accumulation in the body. Sodium alginate has widely used in food, medicine, textile and other products due to its special physicochemical properties and functional features such as thickening, emulsifying, gelling, water binding and stabilizing. Sodium alginate has become one of the most widely used food additives and received extensive attention of scholars at home and abroad. This article briefly described the molecular structure and physicochemical properties of sodium alginate, and research progress of sodium alginate in dough system （ such as rheological proper- ties, pasting properties and microstructure） and its application in the bread, steamed bread and other related products in recent years. It provided a reference for sodium alginate in recent study.