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| 蛋白质基质脂肪模拟物制备方法及其应用的研究进展 |
| Advance in preparation and application of protein-based fat mimetic |
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| DOI： |
| 中文关键词: 脂肪模拟物 蛋白质基质；制备方法 应用 分类 |
| 英文关键词:fat mimetics protein-based preparation method application classification |
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| 中文摘要: |
| 随着人们对饮食健康的关注日益增加，脂肪摄入过多带来的负面影响渐渐被人们正视。因此,脂肪替代品应运而生。脂肪模拟物作为脂肪替代品的一部分，由于其安全可靠得到了国内外的广泛研究。脂肪模拟物的制备是生产低脂食品的关键环节，目前蛋白质基质的脂肪模拟物主要通过物理方法、化学方法或者酶解法来制备，其应用主要在肉制品、乳制品、烘焙制品以及色拉调味品中。通过总结近年来国内外对脂肪模拟物的研究，对蛋白质基质脂肪模拟物的制备方法进行了分类阐述，并对不同的方法进行了分析和展望；对蛋白质基质脂肪模拟物的原料蛋白及其应用进行了较全面的总结。 |
| 英文摘要: |
| Nowadays, with the increasing attention to food health, the adverse impacts of excessive fat intake is gradually being faced by customers, so fat replacers come into being. Fat mimetics, as a part of fat replacers, have been widely studied due to its safety. The preparation of fat mimetics is the key step of low-fat food production, and now protein-based fat mimetics are mainly prepared by physical modification, chemical modification and enzymatic hydrolysis modification, and they are mainly used in meat, dairy, bakery and condiment. By summarizing the recent research on protein-based fat mimetics at home and abroad, the preparation methods of protein-based fat mimetics were presented in classify, analyzed and prospected. A comprehensive elaboration on the applications and corresponding source proteins of protein-based fat mimetics was also carried out. |
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