FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (1): 279-284.doi: 10.7506/spkx1002-6630-20200105-052

• Reviews • Previous Articles     Next Articles

Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods

ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi   

  1. (Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
  • Published:2021-01-18

Abstract: Polysaccharides have attracted more and more attention because of their biological activity and multiple functional characteristics. However, only a few amphiphilic polysaccharides can act as an emulsifier, which seriously restricts their application in various fields. In this paper, the physical, chemical and biological methods commonly used for improving the emulsification properties of polysaccharides are summarized. Next, it discusses the effect of polysaccharide structure on its emulsification properties and the current status of its application in foods, and analyzes the existing problems in this field. Finally, an outlook on future trends is given. Hopefully, this review will provide a theoretical rationale for improving the emulsification properties of polysaccharides to broaden their scope of application.

Key words: polysaccharides; emulsifying properties; modification; structure-activity relationship; application

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