摘要
动态高压微射流技术作为一种新兴的食品加工处理手段,逐渐在多糖制备与改性过程中被广泛应用,其能够通过物理作用影响多糖结构,进而改变多糖的理化性质。本文主要综述动态高压微射流技术对多糖的提取和结构以及流变性、乳化性、凝胶性等理化性质的影响,以及多糖结构与理化性质之间的关系的研究进展,分析现有研究中存在的问题,并对未来研究的重点方向进行总结和展望。
As an emerging means for food processing, dynamic high-pressure microfluidization is widely used in the extraction and modification of polysaccharides, which can change the structures of polysaccharides by physical means, thereby affecting their physico-chemical properties. This paper is focused on summarizing the effect of this technology on the extraction, structure, and physico-chemical properties such as rheology, emulsification and gel properties, as well as the relationship between the structure and properties of polysaccharides. Moreover, the existing problems in the research and its future development trends are proposed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第7期211-215,共5页
Food Science
基金
国家自然科学基金面上项目(31271835)
国家国际科技合作专项(2012DFA31400)
中国农业科学院科技创新工程项目
关键词
多糖
动态高压微射流技术
结构
理化性质
构效关系
polysaccharides
dynamic high-pressure micro-fluidization(DHPM)
structure
physico-chemical properties
structure-activity relationship
