关键词: 多糖, 动态高压微射流技术, 结构, 理化性质, 构效关系

Abstract:

As an emerging means for food processing, dynamic high-pressure microfluidization is widely used in the
extraction and modification of polysaccharides, which can change the structures of polysaccharides by physical means,
thereby affecting their physico-chemical properties. This paper is focused on summarizing the effect of this technology on
the extraction, structure, and physico-chemical properties such as rheology, emulsification and gel properties, as well as the
relationship between the structure and properties of polysaccharides. Moreover, the existing problems in the research and its
future development trends are proposed.

Key words: polysaccharides, dynamic high-pressure micro-fluidization (DHPM), structure, physico-chemical properties;structure-activity relationship