中国食品添加剂2025，Vol.36Issue(10)：15-25,11.DOI:10.19804/j.issn1006-2513.2025.10.003
天然多糖基水凝胶网络结构强化及应用进展
Network structure strengthening and application of natural polysaccharide-based hydrogels
摘要
Abstract
Polysaccharides are important functional macromolecules in food science,which can form hydrogels through physical or chemical crosslinking,and have broad application prospects in biotechnology,materials,food and other fields.However,traditional polysaccharide hydrogels usually have insufficient mechanical properties,poor water retention rate,freeze-thaw stability and other properties,which greatly limits their application in practical production.At present,the methods of strengthening the network structure of natural polysaccharide-based hydrogels have not been comprehensively summarized.Therefore,this paper introduced the types of natural polysaccharides and their gelation mechanisms,summarized the structure strengthening methods of polysaccharide-based hydrogels,and expounded the application of them in food field.The review served as a theoretical reference for the design,reinforcing,and application of polysaccharide-based hydrogels.关键词
多糖/水凝胶/强化/应用Key words
polysaccharide/hydrogel/strengthening/application分类
轻工纺织引用本文复制引用
王一川,李佳,毛立科..天然多糖基水凝胶网络结构强化及应用进展[J].中国食品添加剂,2025,36(10):15-25,11.基金项目
四川省自然科学基金项目(2024NSFSC0369) （2024NSFSC0369）
