多糖的增稠、胶凝及乳化特性研究进展  

A Review on Thickening,Gelling and Emulsifying Properties of Polysaccharides

作　　者：李秀秀 尚静 杨曦[1] 薛佳[1,2,3,4] 郭玉蓉 LI Xiuxiu;SHANG Jing;YANG Xi;XUE Jia;GUO Yurong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;Key Laboratory of Urban Agriculture,Ministry of Agriculture and Rural Affairs,Shanghai 200240,China;National Apple Processing Technology Research and Development Center,Xi’an 710119,China;Engineering Research Center of High Value Utilization of Western China Fruit Resources,Ministry of Education,Xi’an 710119,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]农业农村部都市农业重点实验室,上海200240 [3]国家苹果加工技术研发专业中心,陕西西安710119 [4]西部果品资源高值利用教育部工程研究中心,陕西西安710119

出　　处：《食品科学》2021年第15期300-308,共9页Food Science

基　　金：农业农村部都市农业重点实验室开放基金项目(UA201702);现代农业产业技术体系建设专项(CARS-27)。

摘　　要：多糖是可再生的天然大分子物质,具有显著的增稠、胶凝、乳化等特性,在食品工业中常作为添加剂应用。然而,多糖种类繁杂、结构差异大、流变特性多样,长期以来国内有关多糖流变学特性的报道相对有限。本文从多糖水溶性高分子的本质特征出发,综述了食品多糖增稠、胶凝、乳化特性及其凝胶化影响因素的基本原理,同时介绍了非凝胶多糖和表面活性多糖分子聚集的原理,旨在为多糖在食品工业中的进一步应用提供理论指导。Polysaccharides are renewable natural macromolecules,which possess remarkable rheological properties and can function as a thickening,gelling,and emulsifying agent.Therefore,polysaccharides are commonly used as additives in the food industry.However,polysaccharides are complex with diverse structures and rheological properties.A limited number of studies regarding the rheological properties of food polysaccharides have been reported in China.Beginning with an overview of the nature of polysaccharides as water-soluble macromolecules,this paper summarizes the basic principle for the use of polysaccharides as a thickening,gelling and emulsifying agent and the factors affecting the gelation of food polysaccharides.Besides,the mechanism of intermolecular aggregation of non-gelable polysaccharides and amphiphilic polysaccharides is discussed.This review is expected to provide theoretical references for further applications of polysaccharides in the food industry.

关 键 词：多糖 流变学 增稠 胶凝 乳化 

分 类 号：TS201.7[轻工技术与工程—食品科学]