食品组分相互作用对食品胶体结构及营养与风味输送特性的影响  

Impacts of Food Component Interactions on the Formation of Food Colloidal Structures and their Characteristics Associated with Nutrient/Flavor Delivery

作　　者：方亚鹏[1] 高志明[1] 

机构地区：[1]湖北工业大学生物工程与食品学院菲利普斯亲水胶体研究中心,武汉430068

出　　处：《中国食品学报》2016年第7期7-16,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31501430;31322043);教育部新世纪优秀人才支持计划(NCET-12-0710);湖北省科技厅项目(2014BHE004;2012FFA004);湖北省教育厅项目(T201307);武汉市科技局项目(2015070504020218)

摘　　要：食品中营养物质和风味物质的稳定性和释放特性受食品胶体结构的影响。食品组分间的相互作用对食品胶体结构的形成和降解产生复杂影响,进一步影响着食品在体内的消化降解,乃至营养的吸收和风味的感知。本文从食品的基本胶体特征出发,系统阐述食品组分间的相互作用及其对食品胶体结构的调控作用,还介绍了不同胶体结构对食品消化行为、营养特性和风味释放的影响规律。Stability and release properties of nutrients and flavors present in food matrices are influenced by food colloidal structures. Interactions between food components greatly determine the formation of food colloidal structures and their subsequent in-vivo degradation, ultimately affecting the absorption of nutrients and the perception of flavors. In this review, basic colloidal characteristics of food systems are introduced, with emphasis on how the colloidal structures are controlled by interactions between food components. The influence of food colloidal structures on food digestion, nutrient absorption, and flavor perception is discussed.

关 键 词：食品组分 相互作用 食品胶体结构 食品营养 食品风味 

分 类 号：TS201.4[轻工技术与工程—食品科学]