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

doi:10.7506/spkx1002-6630-20200105-052

Abstract

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

CLC Number:

Q539

ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi. Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods[J]. FOOD SCIENCE, 2021, 42(1): 279-284.

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

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