Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides

HUANG Xiaoqian; LI Jiaqi; SUN Jiahui; XIA Guanghua

doi:10.13386/j.issn1002-0306.2022060256

Issue 9

May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(9): 437-445.

HUANG Xiaoqian, LI Jiaqi, SUN Jiahui, et al. Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides[J]. Science and Technology of Food Industry, 2023, 44(9): 437−445. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060256

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Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides

doi: 10.13386/j.issn1002-0306.2022060256

HUANG Xiaoqian^1
,,
LI Jiaqi¹,
SUN Jiahui¹,
XIA Guanghua^{1, 2,*
,
,}

1.
College of Food Science and Technology, Hainan University, Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Haikou 570228, China
2.
Collaborative Innovation Center of Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116000, China

Received Date: 28 Jun 2022
Issue Publish Date: 01 May 2023

Abstract

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.
- polysaccharides,
- modification method,
- emulsion,
- stability,
- application

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References(98)

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Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides

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Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides

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