National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Int J Biol Macromol. 2023 Sep 1;248:125956. doi: 10.1016/j.ijbiomac.2023.125956. Epub 2023 Jul 22.
Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides with high molecular weight hydrophilic long-chain molecules, which are widely employed in food industry as thickeners, emulsifiers, gelling agents, and stabilizers. Pasta products are considered to be an important source of nutrition for humans, and PBHs show great potential in improving their quality and nutritional value. The hydration of PBHs to form viscous solutions or sols under specific processing conditions is a prerequisite for improving the stability of food systems. In this review, PBHs are classified in a novel way according to food processing conditions, and their gelation mechanisms are summarized. The application of PBHs in pasta products prepared under different processing methods (baking, steaming/cooking, frying, freezing) are reviewed, and the potential mechanism of PBHs in regulating pasta products quality is revealed from the interaction between PBHs and the main components of pasta products (protein, starch, and water). Finally, the safety of PBHs is critically explored, along with future perspectives. This review provides a scientific foundation for the development and specific application of PBHs in pasta products, and provides theoretical support for improving pasta product quality.
多糖基水胶体（PBHs）是一组水溶性高分子量亲水性长链分子，广泛应用于食品工业作为增稠剂、乳化剂、胶凝剂和稳定剂。面食产品被认为是人类重要的营养来源，PBHs 在提高其质量和营养价值方面具有巨大的潜力。在特定加工条件下，PBHs 水合形成粘性溶液或溶胶，这是提高食品系统稳定性的前提。在本综述中，根据食品加工条件对 PBHs 进行了新的分类，并总结了其胶凝机制。综述了 PBHs 在不同加工方法（烘焙、蒸煮/烹饪、油炸、冷冻）制备的面食产品中的应用，并从 PBHs 与面食产品主要成分（蛋白质、淀粉和水）之间的相互作用揭示了 PBHs 调节面食产品质量的潜在机制。最后，批判性地探讨了 PBHs 的安全性以及未来的展望。本综述为 PBHs 在面食产品中的开发和具体应用提供了科学基础，并为提高面食产品质量提供了理论支持。
