摘要
天然果胶多以高酯果胶形式存在,在形成水凝胶时需要强酸性环境和高浓度的糖,且形成的水凝胶属于物理交联水凝胶,在应用过程中存在强度弱、韧性和稳定较差等缺陷。因此针对天然果胶的结构进行一定的修饰,以改善其固有的凝胶性能,从而制备凝胶性能良好的改性果胶水凝胶,使其能够更好地应用于食品和药品领域成为了近年来的研究热点。该研究首先总结了果胶的改性方法及改性果胶水凝胶的构建方法;其次阐述了改性果胶水凝胶在食品及药品领域的应用现状;最后指出了果胶改性及改性果胶水凝胶构建和应用研究中存在的一些问题,并对未来的发展方向进行了展望,以期为实现果胶水凝胶的进一步开发和利用提供参考依据。
Natural pectin mostly exists in the form of high-methoxyl pectin,and it requires a strong acidic environment and high concentration of sugar to form hydrogel.Moreover,the hydrogel formed belongs to physical crosslinking hydrogel,with defects such as weak strength,poor toughness,and poor stability in the application process.Therefore,the natural pectin structure has been modified to improve its intrinsic gel properties to prepare pectin hydrogels with good properties and make them more applicable to the fields of food and medicine,which have recently become a research hotspot.In this study,the modification methods of pectin and fabrication methods of modified pectin hydrogels are first summarized.Second,the application status of modified pectin hydrogels in food and pharmaceutical fields is expounded.Finally,some problems in pectin modification as well as the fabrication and application of modified pectin hydrogels are indicated,and future development directions are proposed to provide reference for the further development and utilization of pectin hydrogels.
作者
陈金凤
杨富民
张盛贵
崔彦利
CHEN Jinfeng;YANG Fumin;ZHANG Shenggui;CUI Yani(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
出处
《现代食品科技》
CAS
北大核心
2022年第12期139-145,共7页
Modern Food Science and Technology
基金
甘肃省教育科技创新专项(GSEDTCP-2021-1-11)。
关键词
改性果胶
水凝胶
构建
应用
modified pectin
hydrogel
fabrication
application
