以蛋白质为基础的乳液凝作为脂肪类型的进展:系统分类,形成机制和食品应用
Shaoyi Cen1, Shaoyang Li1, Zong Meng1
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food research international (Ottawa, Ont.)
|July 26, 2024
概括
基于蛋白质的乳液凝为低脂肪食品中的传统脂肪提供了健康,稳定的替代品. 将蛋白质与其他物质结合起来,增强了质地和稳定性,创造了多功能脂肪类型.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 食脂肪显著影响食物的感官特性,但过度摄入与慢性疾病有关.
- 开发更健康的脂肪替代品对于公共卫生和食品创新至关重要.
研究的目的:
- 审查蛋白质乳化,以开发类似脂肪的乳液凝.
- 探索蛋白质组合,以提高乳液凝的性能.
- 讨论蛋白质乳液凝在食品工业中的应用.
主要方法:
- 关于蛋白质乳化行为的文献综述.
- 蛋白质-多糖和蛋白质-多相互作用的分析.
- 研究以蛋白质为基础的乳液凝作为脂肪替代品.
主要成果:
- 来自各种来源的蛋白质具有创造具有类似脂肪特性的乳液凝的潜力.
- 蛋白质与多糖和多的组合提高了乳液凝的稳定性和质地.
- 蛋白质乳液凝显示出诸如减少油氧化和具有生物活性传递潜力的好处.
结论:
- 基于蛋白质的乳液凝有望作为功能性食品成分和脂肪替代品.
- 这些凝提供了增强的稳定性,可取的纹理和健康益处.
- 潜在的应用包括3D食品打印和植物性肉制剂.
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