热可逆多糖凝胶的研究进展

Research Progress in Thermo-reversible Polysaccharide Gels

摘要:

热可逆凝胶在蛋糕、糖果、果冻、肉冻、流沙包等烘焙制品、肉制品及零食的加工中应用广泛。目前应用效果最佳的热可逆凝胶为明胶，其能与水结合形成透明凝胶，并且在接近人体口腔温度时即可融化，但明胶存在价格昂贵的问题。因此研究者将目光投向多糖类凝胶，期望获得更多具有不同性质的热可逆食品原料。作者综述了植物、藻类、微生物等天然来源及通过物理、化学和酶法改性获得的具有热可逆性的多糖凝胶，并对多糖凝胶的来源、结构、凝胶机制及产品应用情况进行总结，旨在为食品工业开发新型热可逆多糖原料提供参考，促进新型热可逆多糖凝胶在食品工业中的应用。

Abstract:

Thermo-reversible gels are widely applied in the processing of baking, meat, and snack products including cakes, candies, jelly, aspic, and steamed custard buns. Currently, the most effective thermo-reversible gel is gelatin, which can combine with water to form a transparent gel that melts when it is close to the temperature of the human oral cavity. However, gelatin is expensive. Therefore, researchers have turned their attention to polysaccharide gels, hoping to obtain more thermo-reversible food raw materials with different properties. The author reviews thermo-reversible polysaccharide gels from natural sources such as plants, algae, and microorganisms and those modified by physical, chemical, and enzymatic methods and summarizes the sources, structures, gelatinization mechanisms, and product applications of polysaccharide gels. It is expected to provide a reference for developing new thermo-reversible polysaccharide raw materials and promoting the application of new thermo-reversible polysaccharide gels in the food industry.