摘要
决明胶是以甘露糖和半乳糖为重复单元的天然聚合物,在食品工业中多用作增稠剂、乳化剂、泡沫稳定剂、增韧剂等。作为一种天然食品添加剂,决明胶在食品领域具有广阔的应用前景。该文通过综述决明胶的国内外发展现状、功能特性、性能改善以及决明胶在食品相关领域的应用研究进展,探讨决明胶目前研究存在的不足,对后续发展研究进行展望,以期为决明胶进一步在食品加工中的应用提供理论参考。
Cassia gum is a natural polymer with mannose and galactose as repeating units.It is often used as a thickener,emulsifier,foam stabilizer,toughener,etc.in the food industry.As a natural food additive,cassia gum has broad application prospects in the field of food.The deficiencies of the current research on cassia gum were discussed by reviewing the current development status both domestically and internationally,functional properties,performance improvement,and application research progress of cassia gum in food-related fields to give an outlook on the subsequent development research and providea theoretical reference for the further application of cassia gum in food processing.
作者
丁雅婷
肖琼
翁惠芬
杨秋明
陈福泉
肖安风
DING Yating;XIAO Qiong;WENG Huifen;YANG Qiuming;CHEN Fuquan;XIAO Anfeng(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;National R&D Center for Red Alga Processing Technology,Xiamen 361021,China;Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Xiamen 361021,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第8期374-384,共11页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(22278173)
福建省自然科学基金(2022J01805)。
关键词
决明胶
半乳甘露聚糖
功能特性
食品加工
应用
cassia gum
galactomannan
functional properties
food processing
application
