蛋白质型油脂模拟物的研究进展机理及在食品中的应用  

Research on the Development of Protein-based Fat Analogue,the Mechanism and Applications in Dood Industry

作　　者：曹刘霞[1] 李琳[1,2] 刘国琴[1,2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《农产品加工（下）》2009年第3期26-28,33,共4页Farm Products Processing

基　　金：河南省杰出人才基金(074200510008);河南省科技攻关基金(072102270023);河南工业大学博士基金(2006BS023)

摘　　要：高脂食品引起的肥胖、高血脂等许多疾病,严重影响着消费者的健康,因此,国内外许多研究者的注意力开始转移到开发低脂食品上。介绍了以蛋白为基质的油脂模拟物的研究进展、机理及在食品工业中的应用。Many diseases such as obesity and high blood cholesterol caused by the excess of high fat foods have taken seriously affect consumers, health, so lots of researchers shift their attention to develop low-fat foods. The development of fat substitution based on protein in china and foreign countries are introduced, the producing mechanism and the applications in food industry are also described in this paper.

关 键 词：油脂取代物 油脂模拟物 低脂食品 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]