食品科学技术学报2019，Vol.37Issue(5)：1-6,41,7.DOI:10.3969/j.issn.2095-6002.2019.05.001
聚甘油脂肪酸酯类乳化剂的合成、性质与应用研究进展
Research Progress on Synthesis, Properties and Application of Polyglycerol Fatty Acid Ester Emulsifiers
摘要
Abstract
Polyglycerol fatty acid ester is a safe, efficient, and multifunctional non-ionic emulsifier, which is widely used in food, cosmetics, medicine, and other fields. In recent years, many studies had focused on the synthesis, properties, and applications of polyglycerol fatty acid ester emulsifiers. The synthetic methods of polyglycerol fatty acid esters via chemical synthesis and enzymatic synthesis were summarized. The essential properties of polyglycerol fatty acid esters such as safety, surface interfacial properties, emulsifying properties, and bacteriostatic properties were introduced. The application on the encapsulation and delivery of functional ingredients, the regulation of oil crystallization, dough condi-tioners and softeners, and foam properties in the food industry were described. Moreover, the prospects for future research directions were presented.关键词
聚甘油脂肪酸酯/食品乳化剂/化学合成/酶催化合成/表界面性质/乳化性/抑菌性Key words
polyglycerol fatty acid ester/food emulsifier/chemical synthesis/enzymatic synthesis/sur-face and interface properties/emulsifying property/antibacterial activity分类
轻工纺织引用本文复制引用
徐宝财,张洁颖,张桂菊,陈芳莉,赵飞飞..聚甘油脂肪酸酯类乳化剂的合成、性质与应用研究进展[J].食品科学技术学报,2019,37(5):1-6,41,7.基金项目
国家自然科学基金资助项目(21676003 ) （21676003 ）
国家重点研发计划项目(2017YFB0308701 ) （2017YFB0308701 ）
北京市教委科技计划重点项目(KZ201510011010) （KZ201510011010）
北京市教委市属高校创新能力提升计划项目(TJSHG201510011020). （TJSHG201510011020）
