多糖乳化性的影响因素及改性方法研究  

Study on the Influencing Factors and Modification Methods of Polysaccharide Emulsification

作　　者：田鸽 TIAN Ge(Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学,天津300457

出　　处：《食品安全导刊》2024年第24期185-189,共5页China Food Safety Magazine

摘　　要：食品乳化剂是食品工业中使用最为广泛的食品添加剂之一,多糖作为其中一个重要来源,其具有结构稳定、分子量大、安全性高等特点以及良好的生物活性和功能特性,因而受到广泛的关注。但由于大部分多糖具有较高的亲水性,导致其乳化性能不佳。本文总结影响多糖乳化性的不同影响因素以及改性方法,以期对多糖作为食品乳化剂的开发提供思路。Food emulsifier is one of the most widely used food additives in the food industry.Polysaccharide,as one of the important sources,has the characteristics of stable structure,high molecular weight,high safety and good biological activity and functional properties,so it has been widely concerned.However,due to the high hydrophilicity of most polysaccharides,their emulsification performance is not good.In this paper,the different influencing factors and modification methods of polysaccharide emulsification were summarized in order to provide ideas for the development of polysaccharide as food emulsifier.

关 键 词：天然多糖 乳化性能 改性 食品乳化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]