蛋白质基质脂肪模拟物制备方法及其应用的研究进展

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.%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.