食品工业科技2024，Vol.45Issue(14)：398-407,10.DOI:10.13386/j.issn1002-0306.2023080229
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
摘要
Abstract
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Key words
polysaccharides/emulsion/emulsifying properties/influence factor/application分类
轻工纺织引用本文复制引用
杨书会,王延圣,王文亮,贾凤娟,李永生,侯福荣..多糖乳液的制备、乳化特性的影响因素及其应用研究进展[J].食品工业科技,2024,45(14):398-407,10.基金项目
山东省自然科学基金青年基金项目(ZR2022QC239) （ZR2022QC239）
山东省自然科学基金面上项目(ZR2022MC096) （ZR2022MC096）
山东省农业科学院农业科技创新工程(CXGC2022E09,CXGC2022B07). （CXGC2022E09,CXGC2022B07）
