大豆油体的研究进展及其在食品中的应用  

Advances in soybean oil body and its application in food

作　　者：吴隆坤[1] 肖志刚[1] 

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《沈阳师范大学学报（自然科学版）》2015年第3期369-372,共4页Journal of Shenyang Normal University:Natural Science Edition

基　　金：科技部"十二五"农村领域国家科技支撑计划项目(2012BAD34B02);黑龙江省教育厅科学技术研究重点项目(12511z006);哈尔滨市优秀学科带头人基金资助项目(2012RFXXN107)

摘　　要：油体是储存种子萌发和生长的营养物质三酰甘油的场所,大豆油体是由单层磷脂分子及其镶嵌的蛋白组成半单位膜包裹液态三酰甘油而形成的球体（粒径是0.2~0.5μm）。大豆油体富含多不饱和脂肪酸和生物活性物质,具有物理化学稳定性,可作为天然的乳化剂提高食品原料的稳定性,比乳化剂更加经济、健康。大豆油体在食品领域中应用主要有以下几个方面：基于大豆油体乳液和奶油性状,乳制品和仿制乳饮料自然是潜在应用的主要领域,还可以以油包水乳液的形式出现在其他液体、半液体或固体食物中,如沙司,蛋黄酱和色拉调味品,大豆油体还可以应用到可食性膜和食品包装当中。对大豆油体的组成、结构、提取过程、物理化学性质及在食品中的潜在应用进行概述。Oil body is used to store TAGs for germination and postgerminative growth.Soybean oil body is subcellular spherical（0.2~0.5μm in diameter）,which consists of a core of triacylglycerol（TAG）surrounded by proteins embedded in a phospholipid monolayer.Soybean oil body contains of polyunsaturated fatty acids and fat-soluble biologically active substance,with physical and chemical stability.Therefore it can be used as natural emulsifiers to enhance the stability of food materials.Additionally,compared with emulsifiers,it is much more economical and healthy.In general,soybean oil body has been applied in the following fields.Firstly,dairy products and imitation milk drinks naturally can be acknowledged as potential applications,based on oil bodies emulsions and creams.Besides,soybean oil body plays a significant role in other oil-in-water emulsions,such as mayonnaise,salad dressings and creams.Furthermore,soybean can be an essential part in the production of edible film and food packaging.This paper briefly states composition,structure of soybean oil body.Meanwhile extraction process,physical and chemical properties and potential applications are illustrated as well.

关 键 词：大豆油体 油体蛋白 提取 物理化学性质 应用 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]