综述与专题评论

不同电荷属性多糖稳定油体机制及其影响因素与应用研究进展

  • 孙思琪 ,
  • 陈复生 ,
  • 吕丁阳
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  • (河南工业大学 粮油食品学院,河南 郑州,450001)
第一作者:硕士研究生(陈复生教授为通信作者,E-mail:fushengc@haut.edu.cn)

收稿日期: 2025-08-04

  修回日期: 2025-10-02

  网络出版日期: 2026-06-03

基金资助

“十四五”重点研发计划课题项目(2023YFD2100403);国家自然科学基金区域创新发展联合基金重点支持项目(U21A20270)

Research progress on the mechanism, influencing factors and application of polysaccharides with different charge properties in stabilizing oil bodies

  • SUN Siqi ,
  • CHEN Fusheng ,
  • LYU Dingyang
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2025-08-04

  Revised date: 2025-10-02

  Online published: 2026-06-03

摘要

油体表面磷脂-蛋白质复合膜的电荷平衡是维持其胶体稳定性的关键,环境因素(温度、pH值、离子强度)可通过影响膜表面电荷分布,引发聚集、絮凝及分层等失稳现象。多糖作为食品体系中重要的外源稳定剂,其电荷属性对油体界面修饰行为及稳定效能具有显著调控作用。该文系统综述不同电荷属性多糖在食品体系中稳定油体的最新研究进展,深入解析电荷介导的界面吸附、空间位阻及静电作用力调控等作用机制,阴离子多糖凭借静电排斥与空间位阻双重作用稳定油体,阳离子多糖通过静电吸附于带负电荷的油滴表面形成强界面膜增强稳定性,中性多糖则主要依靠空间位阻与增稠效应实现油体稳定。通过探讨多糖浓度与环境因素(温度、pH值)对稳定效果的协同与拮抗效应,概述多糖修饰油体后在脂肪替代品、天然活性成分递送系统及植物基饮料等食品开发中的应用潜力。该综述通过明确多糖电荷属性与油体稳定效果的构效关联,为针对性筛选适配特定食品体系的多糖稳定剂提供理论依据,同时为解决油体在加工贮藏中的稳定性难题、推动其作为天然脂质原料在功能食品中的应用提供研究基础。

本文引用格式

孙思琪 , 陈复生 , 吕丁阳 . 不同电荷属性多糖稳定油体机制及其影响因素与应用研究进展[J]. 食品与发酵工业, 2026 , 52(9) : 411 -420 . DOI: 10.13995/j.cnki.11-1802/ts.044135

Abstract

The charge balance of the phospholipid-protein composite membrane on the surface of oil bodies is crucial for maintaining their colloidal stability.Environmental factors (temperature, pH value, ionic strength) can disturb the charge distribution on the membrane surface, leading to instability phenomena such as aggregation, flocculation, and stratification.As important exogenous stabilizers in food systems, the charge properties of polysaccharides significantly regulate the interfacial modification behavior and stabilization efficiency of oil bodies.This article systematically reviews the latest research progress on the stabilization of oil bodies by polysaccharides with different charge types in food systems, deeply analyzes the charge-mediated mechanisms such as interfacial adsorption, steric hindrance, and electrostatic interaction force regulation.Anionic polysaccharides stabilize the oil body through the dual effects of electrostatic repulsion and steric hindrance.Cationic polysaccharides enhance stability by electrostatically adsorbing onto the surface of negatively charged oil droplets to form a strong interfacial film.Neutral polysaccharides mainly rely on steric hindrance and thickening effects to achieve oil body stability.By exploring the synergistic and antagonistic effects of polysaccharide concentration and environmental factors (temperature, pH value) on the stability, this paper summarizes the application potential of polysaccharides modified oil bodies in the development of food products such as fat substitutes, natural active ingredient delivery systems, and plant-based beverages.This review clarifies the structure-activity relationship between the charge properties of polysaccharides and the stabilization effect of oil bodies, this study provides a theoretical basis for the targeted screening of polysaccharide stabilizers suitable for specific food systems, and also offers a research foundation for solving the stability problems of oil bodies during processing and storage and promoting their application as natural lipid raw materials in functional foods.

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