亲水性胶体提高水包油型乳化体系稳定性的研究进展

摘要

主要综述不同亲水性胶体(果胶、阿拉伯胶、黄原胶以及卡拉胶)提高以蛋白质为乳化剂的水包油型乳化体系稳定性的作用机制及其研究进展,为其在食品乳化体系的良好应用提供理论参考.%The objective was to review the research progress of some hydrocolloids (pectin, gum arabic, xan-than gum, and carrageenan) to enhance the stability of oil-in-water emulsification system with protein as emul-sifier and the possible mechanism, as well as build a good theoretical basis for enhancing the quality of emulsion type food and increasing its application.