| 可溶性大豆多糖在食品领域中应用研究进展 |
| |
| 作者姓名： | 贺丽珍 郑宗平 陈洪彬 郭凤仙 |
| |
| 作者单位： | 泉州师范学院 |
| |
| 基金项目： | 福建省自然科学青年基金(编号:2018J05064)。 |
| |
| 摘 要： | 可溶性大豆多糖是大豆子叶的细胞壁物质,是豆渣的主要成分之一。本文综述了可溶性大豆多糖作为功能改良剂在食品中防止淀粉老化回生和凝胶化、抗黏结、改善食品质构和口感等功能,以及作为食品包装保鲜膜材、乳化稳定剂、抗冻保护剂、膳食纤维补充剂和微胶囊壁材的应用。同时,对未来可溶性大豆多糖的应用研究前景作了展望。
|
| 关 键 词： | 可溶性大豆多糖 淀粉回生 乳化稳定性 抗冻 膜材料 |
Research Progress In The Application Of Soluble Soybean Polysaccharides In Food |
| |
| Authors: | HE Lizhen ZHENG Zongping CHEN Hongbin GUO Fengxian |
| |
| Institution: | (Quanzhou Normal University,Quanzhou 362000,China) |
| |
| Abstract: | Soluble soybean polysaccharide is the cell wall material of soybean cotyledons and one of the main components of okara.This article summarizes the functions of soluble soybean polysaccharide as a functional modifier in foods to prevent starch from aging retrogradation and gelation,anti-adhesion,improve food texture and taste,and as a food packaging fresh-keeping film,emulsion stabilizer,antifreeze protectant,dietary fiber supplements and the application of microcapsule wall materials.At the same time,the prospects for the application of soluble soybean polysaccharides in the future are prospected. |
| |
| Keywords: | soluble soybean polysaccharide starch retrogradation emulsifying stability antifreeze membrane material |
| 本文献已被 维普 等数据库收录！ |
