分子工学によるタンパク質-多糖複合材料の設計：多機能食品用途向けの調整された脂肪模倣物

Dietary fat significantly contributes to the sensory properties of food. However, its excessive intake is strongly associated with obesity and related metabolic disorders. In response, protein-polysaccharide composites have emerged as promising fat mimetics capable of replicating the structural and sensory attributes of dietary fats. This review systematically elaborates a theoretical framework centered on multi-scale structural design, which integrates molecular interactions (covalent and non-covalent) with macro-scale fabrication strategies, such as micro/nano particles, hydrogels, oleogels, and emulsion gels, to tailor the physicochemical and sensory properties of fat substitutes. We emphasize that the rational manipulation of protein-polysaccharide interactions enables the mimicry of fat-related functionalities, including lubrication, texture, and flavor release. Although these systems show great potential in retaining desirable sensory characteristics, further validation in model food systems remains essential. Overall, this review offers a scientific roadmap for the development and application of protein-polysaccharide-based fat substitutes across diverse food matrices.