冻融法介导的多糖凝胶化及其在食品领域中的研究进展  

Polysaccharide gelation induced by freeze-thaw methods and its application in food industry

作　　者：李安琪 李晓飞 李前进 杨曦[1] 郭玉蓉[1] LI Anqi;LI Xiaofei;LI Qianjin;YANG Xi;GUO Yurong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;Luochuan Apple Industry Research Center,Yan’an 727400,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]洛川县苹果产业研发中心,陕西延安727400

出　　处：《食品与发酵工业》2020年第23期301-308,共8页Food and Fermentation Industries

基　　金：农业部现代苹果产业技术体系建设专项项目(CARS-27)。

摘　　要：多糖来源丰富,种类繁多,可作为分散剂、稳定剂、凝胶剂、乳化剂等应用于食品领域。近年来,有报道指出,除常规的凝胶构建方法外,冻融法也能诱导多糖发生凝胶化,使得多糖在冷冻食品中具有广阔的应用前景。该文首先介绍了多糖冷冻凝胶的基本原理、形成方法,随后列举了多糖冷冻凝胶化的实例,并进一步总结了影响多糖冷冻凝胶性质的主要因素。此外,该文也初步概括了多糖在改善低温冻藏食品质构中的研究进展,以期为多糖在食品工业中的应用提供新思路。Due to extensive accessibility and abundant types,polysaccharides have been widely used in the food industry as the dispersing agent,stabilizing agent,gelling agent and emulsifying agent.It has been recently reported that,in addition to the conventional gel-set methods,freeze-thaw method is also effective to induce polysaccharide gelation,which enables food polysaccharides to have a greater application prospect.This review firstly introduced the basic principles and formation process of polysaccharide cryogelation,and then listed the examples of polysaccharide cryogelation,and further summarized the main parameters affecting the cryogelation process.Besides,this review also summarized the application of polysaccharides in improving the textures of frozen foods.It is expected that the review can provide a novel approach for promoting the further utilization of polysaccharides in the food industry.

关 键 词：多糖 凝胶 冻融 食品质构 冷冻凝胶 

分 类 号：TS201.7[轻工技术与工程—食品科学]