菊糖在油脂类食品中的应用及其抗氧化性的研究进展  

Research Progress of the Application of Inulin in Fat Food and Its Antioxidant Activity

作　　者：熊政委[1,2,3] 罗倩倩 惠俊敏 况刚 王存[1,2,3] 任彦荣 古小露[1,2,3] 骞宇 XIONG Zheng-wei;LUO Qian-qian;HUI Jun-min;KUANG Gang;WANG Cun;REN Yan-rong;GU Xiao-lu;QIAN Yu(Chongqing Collaborative Innovation Center for Functional Food,Chongqing University of Education,Chongqing 400067,China;Chongqing Engineering Research Center of Functional Food,Chongqing University of Education,Chongqing 400067,China;School of Biological and Chemical Engineering,Chongqing University of Education,Chongqing 400067,China)

机构地区：[1]重庆第二师范学院,重庆市功能性食品协同创新中心,重庆400067 [2]重庆第二师范学院,重庆市功能性食品工程技术研究中心,重庆400067 [3]重庆第二师范学院,生物与化学工程学院,重庆400067

出　　处：《食品工业科技》2019年第15期318-321,共4页Science and Technology of Food Industry

基　　金：重庆高校创新团队建设计划资助项目(CXTDX201601040)

摘　　要：菊糖作为一种新型的低能量膳食纤维,目前在食品中存在着一定应用。本文主要论述了菊糖在油脂类食品中的应用,主要包括菊糖作为脂肪替代物在油脂类食品中的应用,对油脂的吸附特性及其影响因素,以及其抗氧化性。菊糖在油脂类食品中具有抗氧化作用并且可以增强体内的抗氧化系统,将此特性应用到油脂类食品中具有重要意义。As a new low-energy dietary fiber,inulin is currently had a certain application in food industry. This paper mainly discusses the application of inulin in oil food,including the application of inulin as fat substitute in oil food,the adsorption characteristics of oil and its influencing factors,as well as its antioxidant activity. It is concluded that inulin has antioxidation effect in fatty foods and can enhance the antioxidant system in vivo. It is of great significance to apply this characteristic to fat food.

关 键 词：菊糖 低脂食品 抗氧化 吸附 

分 类 号：TS201.1[轻工技术与工程—食品科学]