Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides
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摘要: 天然多糖因其结构稳定、分子量高、具有多种生物活性、安全性高等优点而表现出良好的乳化和增稠作用，被作为乳化剂广泛应用于食品工业。然而，多糖的高亲水性、难溶解性等特点导致其在高温、高盐等条件下乳化性能较差，限制了其广泛应用。通过对多糖进行修饰可以改变其分子量、结构、疏水性等功能特性，提升其乳化性能。本文综述了物理、化学和生物等修饰方法对多糖分子结构、乳化性能等的影响及修饰多糖在乳状液中应用的研究现状和进展，分析了目前修饰方法中存在的问题，并对未来发展趋势进行了展望，旨在为改善多糖乳化性能的进一步研究和拓宽其应用领域提供理论依据。Abstract: Natural polysaccharides have numerous biological activities, a stable structure, a large molecular weight, and a high level of safety, making them a popular choice for use as emulsifiers in the food business. However, polysaccharides' strong hydrophilicity and insolubility caused them to perform poorly during emulsification in high-temperature and high-salt environments, restricting their widespread use. To improve their ability to form emulsions, polysaccharides can have their molecular weight, structure, hydrophobicity, and other functional qualities altered. This paper reviews the effects of physical, chemical, and biological modification methods on the molecular structure and emulsification properties of polysaccharides, as well as the status and progress of research on the use of modified polysaccharides in emulsions, and also analyzes the issues with the current modification methods and forecasts the future development trend, with the goal of providing a theoretical foundation for further research on improving the emulsification property and broadening their application fields.
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Key words:
- polysaccharides /
- modification method /
- emulsion /
- stability /
- application
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