多糖乳化性改善方法、构效关系及应用研究进展

Progress in Methods for Improving the Emulsification Properties of Polysaccharides,Structure-Activity Relationship and Its Application in Foods

多糖因具有生物活性和多种功能特性而备受关注,但仅少数有两亲性的多糖具有乳化性,严重制约其在各领域的应用。本文综述了多糖乳化性改善的物理、化学和生物方法,多糖结构对乳化性的影响及其在食品中的应用现状,分析了目前存在的问题,并对未来的发展趋势进行展望,旨在为提升多糖乳化性、拓宽其应用领域提供理论依据。

Polysaccharides have attracted more and more attention because of their biological activity and multiple functional characteristics.However,only a few amphiphilic polysaccharides can act as an emulsifier,which seriously restricts their application in various fields.In this paper,the physical,chemical and biological methods commonly used for improving the emulsification properties of polysaccharides are summarized.Next,it discusses the effect of polysaccharide structure on its emulsification properties and the current status of its application in foods,and analyzes the existing problems in this field.Finally,an outlook on future trends is given.Hopefully,this review will provide a theoretical rationale for improving the emulsification properties of polysaccharides to broaden their scope of application.