糖类食品抗冻剂研究进展  

Research Progress of Saccharides Cryoprotectants:A Review

作　　者：徐世杰 赵钟 周辉 王颖[1] 王兆明 李琦 徐宝才 XU Shi-jie;ZHAO Zhong;ZHOU Hui;WANG Ying;WANG Zhao-ming;LI Qi;XU Bao-cai(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,Anhui,China;Lu'an Shengyuan Food Co.,Ltd.,Lu'an 237143,Anhui,China;Jiangsu Yurun Meat Food Co.,Ltd.,Nanjing 210000,Jiangsu,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]六安胜缘食品有限公司,安徽六安237143 [3]江苏雨润肉食品有限公司,江苏南京210000

出　　处：《食品研究与开发》2021年第12期198-205,共8页Food Research and Development

基　　金：“十三五”国家重点研发计划(2018YFD0701004-04)。

摘　　要：冷冻储藏延长了食品的货架期,也会降低冻藏食品的品质。食品在冷冻过程中的不良反应和品质劣变主要包括冰晶生长、汁液流失、脂肪和蛋白质氧化、蛋白质变性等。添加抗冻剂是延缓冷冻食品劣变、保持食品品质的有效手段。糖类因其良好的抗冻效果,在冷冻食品中广泛作为抗冻剂应用。糖类添加剂在食品中的作用主要有保水、增稠、增筋、乳化和抗氧化等。近年来,新的抗冻糖类不断涌现,对糖类物质抗冻机理的研究也不断深入。该文对这些新发现、新理论进行总结,旨在为抗冻糖类的研究应用提供参考.Frozen storage extended the shelf life of food,which also reduced its quality.The adverse reactions and quality deterioration occurred in food during the freezing process mainly included ice crystal growth,juice loss,fat and protein oxidation,and protein denaturation.Add cryoprotectants was an effective means to delay the quality deterioration of frozen food thus maintain its quality.Saccharides are widely used as cryoprotectants in frozen foods for its favourable cryoprotective effect.The functions that saccharides additives performed in food mainly included water retention,thickening,gluten enhancement,emulsification and anti-oxidation.Recently,new cryoprotective saccharides had continuously emerged,while research on the cryoprotectant mechanism of saccharides substances had also kept going forward deeper.This paper summarized these new findings and new theories,whose aim was to provide a reference for the research and application of saccharides cryoprotectants.

关 键 词：糖类 冷冻储藏 冰晶生长 抗氧化剂 静电相互作用 凝胶网络 

分 类 号：TS201.2[轻工技术与工程—食品科学]