多糖乳液的制备、乳化特性的影响因素及其应用研究进展  

Research Progress in Preparation,Influencing Factors of Emulsifying Properties and Application of Polysaccharide Emulsion

作　　者：杨书会 王延圣[1] 王文亮[1] 贾凤娟[1] 李永生[1] 侯福荣 YANG Shuhui;WANG Yansheng;WANG Wenliang;JIA Fengjuan;LI Yongsheng;HOU Furong(Institute of Agricultural Products Processing and Nutrition,Shandong Academy of Agricultural Sciences,Key Laboratory of Agricultural Products Intensive Processing Technology of Shandong Province,Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Jinan 250100,China;College of Food Science and Engineerings,Shandong Agricultural University,Taian 271018,China)

机构地区：[1]山东省农业科学院农产品加工与营养研究所,山东省农产品精深加工技术重点实验室,农业农村部新食品资源加工重点实验室,山东济南250100 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品工业科技》2024年第14期398-407,共10页Science and Technology of Food Industry

基　　金：山东省自然科学基金青年基金项目(ZR2022QC239);山东省自然科学基金面上项目(ZR2022MC096);山东省农业科学院农业科技创新工程(CXGC2022E09,CXGC2022B07)。

摘　　要：多糖作为一种天然高分子物质,种类丰富且来源广泛,具有良好的乳化、增稠等多种功能特性,其制备的乳液在各加工领域以独特的优势展现出巨大的潜能,具有广阔的应用前景。本文综述了多糖乳液的分类、形成机制以及多糖乳液的两种常用制备方法;介绍了多糖的乳化机理及乳化特性,包括多糖乳液的乳化活性和乳化稳定性、流变特性和稳定性,并重点分析了影响多糖乳化特性的内部(包括疏水基团的数量及分布、蛋白质残基、分子量等)、外部(多糖浓度、pH、离子浓度等)因素,以实现通过调控多糖结构和环境因素改善多糖乳化性;最后总结了目前多糖乳液在食品、化妆品、医药领域的应用和发展趋势,旨在为拓宽多糖乳液应用领域提供理论依据和借鉴思路。Polysaccharides,as a kind of natural macromolecules,are rich in variety and sources.The excellent functional characteristics(such as emulsifying and thickening)has endowed the polysaccharide-stabilized emulsions with a broad application prospect in various processing fields with unique advantages.This paper reviews the classification formation mechanism of polysaccharide emulsion as well as two common preparation methods.The emulsifying mechanism of polysaccharides and the emulsifying property of polysaccharide emulsion are discussed,including emulsifying activity,emulsifying stability,rheological characteristics.In addition,the internal(including number and distribution of hydrophobic groups,protein residues,molecular weight and so on)and external(including polysaccharide concentration,pH,ionic concentration and so on)factors affecting the emulsifying characteristics are strengthened in order to improve the emulsifying properties of polysaccharides by regulating their structure and environmental factors.Finally,the application and development trend of polysaccharide emulsion in food,cosmetics and medicine are summarized,aiming to provide theoretical basis and wide the application field of polysaccharide emulsion.

关 键 词：多糖 乳液 乳化特性 影响因素 应用 

分 类 号：TS201.7[轻工技术与工程—食品科学]