This paper introduces the structure, properties and the application in food industry of the sodium carboxym-ethyl starch and three types of gel polysaccharides: konjac gum, sodium alginate and carrageenan. The carboxymethyl starch has the characteristics of dispersion force, bonding strength, moisture absorption, emulsification, good stability and diaphaneity etc. The carboxymethyl starch can improve food quality and flavor significantly and can be used as a food emulsifier, stabilizer and thickener. The sodium alginate can be well dissolved in water with good viscosity, gel property, biocompatibility, film forming, stability and chelating properties. It often used as a food additive, clarifying agent or thickening agent. Konjac gum has good property on film forming, gelatin, rheological properties, thickening, synergistic interaction with other gels, adhesion, and water holding capacity. Carrageenan has the feature of hydrophil-city, gelation, thickening, emulsion, film forming and stabilizing and it is mainly used in gel formation, increasing the thickening and reacting with protein in food industry. Meanwhile, the study of the mixture of carboxymethyl starch with a gel polysaccharides is reported as well as their characteristics and development.%分别介绍了羧甲基淀粉钠和魔芋胶、海藻酸钠与卡拉胶等三种凝胶性多糖的结构性质及其在食品等工业中的应用.羧甲基淀粉具有好的分散力和结合力、吸湿性、乳化性,稳定性好,透明度好等特点.作为食品的乳化剂、稳定剂及增稠剂,使组织细腻且可口性好,可显著提高食品品质及风味.海藻酸钠在水中具有良好的溶解特性、凝胶特性、生物相容性、成膜性、稳定性和螯合性,用作食品添加剂、澄清剂和增稠剂.魔芋胶具有良好的成膜性和凝胶性,具有流变性、增稠性、增效性、黏结性、吸水性、成膜性、衍生性等性质.卡拉胶具有形成亲水胶体、凝胶、增稠、乳化、成膜、稳定分散等特性,在食品工业中的作用主要表现在具有凝胶、增稠和蛋白反应性三个方面.同时对羧甲基淀粉钠和一种凝胶性多糖共混的一些研究作了简要阐述,并根据各自的特性展望了它们的发展方向.
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