近几年来，植物水溶性非淀粉多糖（NSPS）在食品和医药产品中的应用取得了很大的发展，已经成为能深入研究的有趣课题。水溶性NSPS具有独特的流变特性，能够与水形成粘度由低到高的溶液，可用于饮料、烘焙、冷冻等各种食品中，以改善质地，稳定食品混合物。水溶性NSP在制药工业中也被广泛用作药物输送的封装基质，以及作为具有预防作用的生物活性材料，如抗癌和抗糖尿病。水溶性NSP在促进肠道微生物群生长和支持短链脂肪酸生产方面的益生元作用是迄今为止最有价值的科学发现。由于其使用需求不断增加，为了获得更高的得率，降低成本，缩短提取时间，扩大提取工艺规模，探索并应用了先进新颖的提取技术，包括采用超声波和微波提取水溶性NSP，克服了传统提取方法的一些局限性。为了减少损失和降低脱蛋白对提取水溶性NSP生物活性的负面影响，人们探索了绿色脱蛋白技术，如使用冻融技术替代常用的化学方法。绿色的水溶性NSP脱蛋白纯化方法将使提取的物质更安全地用于食品和医药产品中。

In the past recent years, the use of plant water-soluble non-starch polysaccharides (NSPs) in food and pharmaceutical products has gained momentum and has become an interesting subject for further scientific investigations. The unique rheological behavior of water-soluble NSPs, being able to form low to high viscous solution with water, is useful in a variety of food products ranging from beverages to baked and frozen foods to improve texture and stabilize heterogeneous food mixes. Water-soluble NSPs are also widely used in the pharmaceutical industry as encapsulating matrix for drug delivery and as bioactive materials that provide preventative roles, such anticancer and antidiabetic. The prebiotic role of water-soluble NSPs to support the growth of microbiota in the gut and support the production of short-chain fatty acids is by far the most valuable scientific discovery of this material. In tune with the increasing demand for its use, advanced and novel extraction techniques has been explored and utilized in order to obtain higher yield, minimize cost, shorten extraction time and scale up the extraction processes. These include the use of ultrasound and microwave to extract water-soluble NSP that overcome some of the limitations of conventional extraction methods. Green deproteinization techniques, such as the use of freeze-thaw technique, as alternative to the commonly used chemical methods have been explored in order to minimize losses and the negative effect of deproteinization on the bioactivity of the extracted water-soluble NSP. The green purification methods to deproteinize water-soluble NSP will render the extracted material safer to be used in food and pharmaceutical products.