Modifications and functional applications of cereal non-starch polysaccharides: Structure-property relationships and industrial potentials in food systems

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-22 DOI:10.1016/j.foodchem.2025.143976

Ruge Cao , Yi Gao , Chaomin Li , Yinta Li , Zicong Guo , Zhenguo Wang , Ju Qiu

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Abstract

This review provides recent advancements in modification of cereal cell wall non-starch polysaccharides (NSPs) and their functional applications in food systems. NSPs, predominantly derived from cereal bran, play a critical role in food texture, functionality, and health-promoting properties. However, their natural characteristics often limit their direct application in foods. This article systematically examines various modification strategies, including chemical, physical, and enzymatic approaches, aimed at enhancing the solubility, viscosity, gelation, and emulsification properties of NSPs. Such modifications improve their performance as thickeners, stabilizers, and emulsifiers, while simultaneously boosting their biological activities, such as hypoglycemic, cholesterol-lowering, and antioxidant effects. The review also explores the molecular mechanisms behind these modifications and their interactions with other food components, to optimize food structure and stability. By summarizing recent innovations and outlining challenges and future research directions, this work offers valuable insights for advancing the use of modified cereal NSPs in food science.

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谷物非淀粉多糖的改性和功能应用：结构-性质关系及其在食品系统中的工业潜力

本文综述了谷物细胞壁非淀粉多糖（NSPs）改性及其在食品系统中的功能应用的最新进展。nsp主要来源于谷物麸皮，在食物质地、功能和促进健康方面发挥着关键作用。然而，它们的自然特性往往限制了它们在食品中的直接应用。本文系统地研究了各种改性策略，包括化学，物理和酶的方法，旨在提高nsp的溶解度，粘度，凝胶和乳化性能。这些改性提高了它们作为增稠剂、稳定剂和乳化剂的性能，同时提高了它们的生物活性，如降血糖、降胆固醇和抗氧化作用。本文还探讨了这些修饰背后的分子机制及其与其他食品成分的相互作用，以优化食品结构和稳定性。通过总结最近的创新，概述挑战和未来的研究方向，本工作为推进转基因谷物NSPs在食品科学中的应用提供了宝贵的见解。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.