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多糖广泛分布于自然界所有的生命体中,一般由10个以上单糖通过其分子链上的糖苷键交联而成,具有良好的抗氧化生物活性,在功能性食品中得到较广泛的应用[1]。同时,其也可作为稳定剂、胶凝剂、粘合剂和增稠剂等运用于食品工业中,进而影响着食品的外观、风味、质构特性等感官品质[2]。因此,探讨多糖的内外部结构与其稳定性之间的关系具有重要的研究意义。油脂是人们日常饮食中人体能量的主要来源,其不仅可为人体提供必需营养素与活性物质,同时还是风味物质的良好载体。目前,大多数油脂固态化是通过添加反式脂肪酸而实现的,然而研究表明,反式脂肪酸摄入人体内易导致动脉粥样硬化,进而引发冠心病、脑卒等病症[3],因此,寻求一种替代反式脂肪酸实现油脂固化的方法已成为当下研究的热点之一。通过油脂凝胶化可改变富含不饱和脂肪酸油脂的物理状态,减少反式脂肪及饱和脂肪的摄入,提高脂质氧化稳定性而延长其货架期[4-5]。当前,油脂凝胶在新型人造奶油、起酥油、糖果产品及肉糜制品等食品工业中得到了广泛应用[6-8]。笔者综述了多糖凝胶的分类,并从结构形貌表征、流变行为、计算机模拟等角度探讨多糖的凝胶化机理及其在油脂固化等方面应用的研究进展,旨在为多糖凝胶稳定性、抗氧化性等机制的深入研究及其在油脂类食品领域中的广泛应用提供理论依据。
Mechanism of Polysaccharide Gels and Their Application in Oils
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摘要: 在传统塑性脂肪食品氢化的加工工艺中常引入反式脂肪和饱和脂肪,由此出现了油脂类制品安全和营养等问题,大量研究已经确定多种油脂凝胶体系具有模仿传统塑性脂肪物理特性的功能,导致国际上对于油脂凝胶体系的研究越来越多且更加地深入。笔者综述了多糖凝胶的分类,并从结构形貌表征、流变行为、计算机模拟等角度探讨多糖的凝胶化机理及其在油脂固化等方面应用的研究进展,旨在为多糖凝胶稳定性、抗氧化性等机制的深入研究及其在油脂类食品领域中的广泛应用提供理论依据。Abstract: Trans fats and saturated fats are often introduced for use in the traditional plastic fatty food hydrogenation, which has caused problems such as the safety and nutrition of fat products. Numerous studies showed that a variety of oleogel systems had physical properties that mimic traditional plastic fat functions, leading to more and more in-depth research on the oleogel systems in the world. The research progress in polysaccharide gels were reviewed in classification, gelation mechanism, and application in oils in the aspects of structural and morphological characterization, rheological behaviour, and computer simulation. It is important to discover their potential applications in the food industry and other industries.
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Key words:
- polysaccharides /
- gel /
- oils /
- stability
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