可溶性大豆多糖的功能特性与应用研究进展  

Research progress on functional characteristics and application of soluble soybean polysaccharides

作　　者：于上富 李柏良[2] 刘文慧[1] 申寒 李绍振[1] YU Shangfu;LI Bailiang;LIU Wenhui;SHEN Han;LI Shaozhen(Beijing Huiyuan Beverage and Food Group Co.,Ltd.,Beijing 101305;Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030)

机构地区：[1]北京汇源食品饮料有限公司,北京101305 [2]东北农业大学乳品科学教育部重点实验室,哈尔滨150030

出　　处：《中国食品添加剂》2024年第1期296-302,共7页China Food Additives

基　　金：中国科协“青年人才托举工程”项目(YESS20200271)。

摘　　要：可溶性大豆多糖是从大豆原料中提取的水溶性多糖类物质,在我国作为食品添加剂进行管理,国内应用领域主要集中在酸性饮料产品中,国外市场还应用于调制乳、液体配方乳、调制乳粉、酱料、寿司等产品中。文章对其生产工艺、与酪蛋白的相互作用机制、在食品医药领域上的应用及国内外市场上代表性产品进行了概述对比分析,从分子结构上对比分析了与果胶、羧甲基纤维素钠的不同,列举了现有的生产企业,对比分析他们生产工艺,分析了乳化稳定性、品质改良、成膜性以及其他四个功能特性方面的研究状况,并分析可溶性大豆多糖在产品中可能所起的作用,最后就实际应用方面开发研究提出参考建议,以期为后续理论研究、生产研究和实际开发应用研究提供参考。Soluble soybean polysaccharides are water-soluble polysaccharides extracted from soybean and is regulated as a food additive in China.While its application is mainly in acidic beverage products in China,it is widely used in modulated milk,liquid formula milk,modulated milk powder,sauces,sushi and other products in the international market.This paper summarized and analyzed the production of soluble soybean polysaccharides,its interaction mechanism with casein,its application in food and medicine,and its representative products in the domestic and aboard.Its molecular structure differences comparing with pectin and sodium carboxymethylcellulose were analyzed.The main production companies of soluble soybean polysaccharides in China were listed and their production processes were compared;the research status of its emulsification stability,quality improvement,film-forming properties and other four functional properties,as well as the possible role of soluble soybean polysaccharides in products were analyzed.Suggestions for the soluble soybean polysaccharides practical application development were proposed as a reference for future theoretical research,production research,and practical development and application research.

关 键 词：可溶性大豆多糖 生产工艺 稳定机制 乳化稳定性 品质改良 成膜性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS629.12[轻工技术与工程—食品科学与工程]