基于蛋白质、多糖混合体系的食品凝胶 结构设计策略  

Design Principles of Food Gel Structures Based on Mixed Polysaccharide and Protein Solutions

作　　者：李安琪 尚静 李前进 郭绰 杨曦[1] 郭玉蓉[1] LI Anqi;SHANG Jing;LI Qianjin;GUO Chuo;YANG Xi;GUO Yurong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;Luochuan Apple Industry Research Center,Yan’an 727400,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]洛川县苹果产业研发中心,陕西延安727400

出　　处：《食品科学》2021年第13期344-352,共9页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-27)。

摘　　要：随着现代食品工业的快速发展与人们健康饮食意识的普遍增强,凝胶食品因高含水量、低能量、口感宜人、质构特性独特等优点逐渐受到青睐。多糖和蛋白质是食品体系中广为存在的天然大分子,是食品凝胶结构设计的良好原料。有研究表明,多糖和蛋白质混合体系的相行为是决定两者混合凝胶微观结构及物理性质的主要因素。本文首先阐述了多糖和蛋白质双相混合体系的相行为及影响因素,随后总结了混合体系在构建食品凝胶结构中的设计原则。最后,以乳清蛋白和几种常见多糖的混合体系为例,证明蛋白质和多糖在食品凝胶结构设计方面的巨大潜力。With the rapid development of the modern food industry and gradually increased public awareness about a healthy diet,gel-based food products are increasingly favored by consumers due to their high water content,low calorie,appealing taste,and unique texture.Polysaccharides and proteins,natural biopolymers that are widely present in food systems,represent good raw materials for designing food gel structures.It has been recently suggested that the phase behavior of mixed polysaccharide and protein systems is the main factor governing the microstructural characteristics and physical properties of the final mixed gels.This paper clarifies the phase behavior of mixed binary systems of polysaccharide and protein and the factors influencing it and summarizes the design principles of food gels based on mixed polysaccharide and protein systems.Finally,it exemplifies the practical applications of mixed systems of whey protein and several common polysaccharides in building gel structures,highlighting their great potential in designing food gel structures.

关 键 词：蛋白质 多糖 相行为 凝胶 结构 

分 类 号：TS201.7[轻工技术与工程—食品科学]