Research Progress in Preparation, Influencing Factors of Emulsifying Properties and Application of Polysaccharide Emulsion

YANG Shuhui; WANG Yansheng; WANG Wenliang; JIA Fengjuan; LI Yongsheng; HOU Furong

doi:10.13386/j.issn1002-0306.2023080229

Volume 45 Issue 14

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Science and Technology of Food Industry > 2024 > 45(14): 398-407. > DOI: 10.13386/j.issn1002-0306.2023080229

YANG Shuhui, WANG Yansheng, WANG Wenliang, et al. Research Progress in Preparation, Influencing Factors of Emulsifying Properties and Application of Polysaccharide Emulsion[J]. Science and Technology of Food Industry, 2024, 45(14): 398−407. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080229.

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Research Progress in Preparation, Influencing Factors of Emulsifying Properties and Application of Polysaccharide Emulsion

1.
Institute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of Agricultural Products Intensive Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan 250100, China
2.
College of Food Science and Engineerings, Shandong Agricultural University, Taian 271018, China

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Received Date: August 21, 2023
Available Online: May 15, 2024

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Abstract

Abstract

Polysaccharides, as a kind of natural macromolecules, are rich in variety and sources. The excellent functional characteristics (such as emulsifying and thickening) has endowed the polysaccharide-stabilized emulsions with a broad application prospect in various processing fields with unique advantages. This paper reviews the classification formation mechanism of polysaccharide emulsion as well as two common preparation methods. The emulsifying mechanism of polysaccharides and the emulsifying property of polysaccharide emulsion are discussed, including emulsifying activity, emulsifying stability, rheological characteristics. In addition, the internal (including number and distribution of hydrophobic groups, protein residues, molecular weight and so on) and external (including polysaccharide concentration, pH, ionic concentration and so on) factors affecting the emulsifying characteristics are strengthened in order to improve the emulsifying properties of polysaccharides by regulating their structure and environmental factors. Finally, the application and development trend of polysaccharide emulsion in food, cosmetics and medicine are summarized, aiming to provide theoretical basis and wide the application field of polysaccharide emulsion.
- polysaccharides,
- emulsion,
- emulsifying properties,
- influence factor,
- application

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References

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