多糖的乳化特性及其在乳液食品质构属性调控方面的研究进展  

A Review of Emulsifying Properties of Polysaccharides and Their Applications in Enhancing Textural Attributes of Emulsion-Based Foods

作　　者：李安琪 杨曦[1] 张菡 郭玉蓉[1] LI Anqi;YANG Xi;ZHANG Han;GUO Yurong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;Quality Control Department of Xi’an Rainbowstar Culture Technology Co.Ltd.,Xi’an 710062,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]西安彩虹星球文化科技有限公司品质控制部,陕西西安710062

出　　处：《食品科学》2020年第23期322-328,共7页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-27)。

摘　　要：多糖来源广泛、可再生性强,具有显著的增稠、胶凝、乳化、分散等功能特性,在食品加工方面的重要性日益凸显。本文重点综述了多糖乳化剂的乳化机制及乳液稳定机制,强调了各个因素对多糖乳化特性的影响。此外,本文介绍了多糖与蛋白质或小分子乳化剂共存体系的乳化机制,并总结了维持多糖乳液乳化稳定性的常用策略。最后通过实例综述了多糖乳化剂在调控乳液食品质构属性方面的研究进展,进一步指明多糖乳化剂在食品加工工业中应用的巨大潜力。In addition to extensive sources and renewability,polysaccharides possess significant functional properties including thickening,gelling,emulsifying,and dispersing abilities,and consequently play significant roles in the food industry.This paper reviews the emulsifying mechanism of polysaccharides and the mechanism by which they stabilize emulsions,with a focus on the effects of various factors on the emulsifying properties of polysaccharides.Moreover,the emulsifying mechanism of coexisting systems containing polysaccharides and proteins or small molecular mass emulsifiers is discussed,and the strategies commonly used to improve the stability of polysaccharide-stabilized emulsions are summarized.Finally,the applications of polysaccharide emulsifiers in enhancing textural attributes of emulsion-based foods are outlined.This review highlights the great potential of polysaccharide emulsifiers in the food industry.

关 键 词：多糖 乳化剂 乳液 食品质构 

分 类 号：TS201.7[轻工技术与工程—食品科学]