Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides
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 perfor...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-05-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060256 |
| _version_ | 1797737784091344896 |
|---|---|
| author | Xiaoqian HUANG Jiaqi LI Jiahui SUN Guanghua XIA |
| author_facet | Xiaoqian HUANG Jiaqi LI Jiahui SUN Guanghua XIA |
| author_sort | Xiaoqian HUANG |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T13:33:21Z |
| format | Article |
| id | doaj.art-6d9a99bafeb2425cae709540a7287de9 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:33:21Z |
| publishDate | 2023-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-6d9a99bafeb2425cae709540a7287de92023-08-24T06:01:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-05-0144943744510.13386/j.issn1002-0306.20220602562022060256-9Research Progress of Modification Methods for Improving Emulsifying Properties of PolysaccharidesXiaoqian HUANG0Jiaqi LI1Jiahui SUN2Guanghua XIA3College of Food Science and Technology, Hainan University, Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Haikou 570228, ChinaCollege of Food Science and Technology, Hainan University, Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Haikou 570228, ChinaCollege of Food Science and Technology, Hainan University, Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Haikou 570228, ChinaCollege of Food Science and Technology, Hainan University, Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Haikou 570228, ChinaNatural 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060256polysaccharidesmodification methodemulsionstabilityapplication |
| spellingShingle | Xiaoqian HUANG Jiaqi LI Jiahui SUN Guanghua XIA Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides Shipin gongye ke-ji polysaccharides modification method emulsion stability application |
| title | Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides |
| title_full | Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides |
| title_fullStr | Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides |
| title_full_unstemmed | Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides |
| title_short | Research Progress of Modification Methods for Improving Emulsifying Properties of Polysaccharides |
| title_sort | research progress of modification methods for improving emulsifying properties of polysaccharides |
| topic | polysaccharides modification method emulsion stability application |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060256 |
| work_keys_str_mv | AT xiaoqianhuang researchprogressofmodificationmethodsforimprovingemulsifyingpropertiesofpolysaccharides AT jiaqili researchprogressofmodificationmethodsforimprovingemulsifyingpropertiesofpolysaccharides AT jiahuisun researchprogressofmodificationmethodsforimprovingemulsifyingpropertiesofpolysaccharides AT guanghuaxia researchprogressofmodificationmethodsforimprovingemulsifyingpropertiesofpolysaccharides |