A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides

doi:10.7506/spkx1002-6630-20200617-239

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (15): 300-308.doi: 10.7506/spkx1002-6630-20200617-239

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A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides

LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong

(1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2. Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, Shanghai 200240, China; 3. National Apple Processing Technology Research and Development Center, Xi’an 710119, China; 4. Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi’an 710119, China)

Published:2021-08-27

Abstract

Abstract: Polysaccharides are renewable natural macromolecules, which possess remarkable rheological properties and can function as a thickening, gelling, and emulsifying agent. Therefore, polysaccharides are commonly used as additives in the food industry. However, polysaccharides are complex with diverse structures and rheological properties. A limited number of studies regarding the rheological properties of food polysaccharides have been reported in China. Beginning with an overview of the nature of polysaccharides as water-soluble macromolecules, this paper summarizes the basic principle for the use of polysaccharides as a thickening, gelling and emulsifying agent and the factors affecting the gelation of food polysaccharides. Besides, the mechanism of intermolecular aggregation of non-gelable polysaccharides and amphiphilic polysaccharides is discussed. This review is expected to provide theoretical references for further applications of polysaccharides in the food industry.

Key words: polysaccharides; rheology; thickening; gelation; emulsification

CLC Number:

TS201.7

LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong. A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides[J]. FOOD SCIENCE, 2021, 42(15): 300-308.

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