植物多糖的功能性及其在肉制品中的应用研究进展  

Research Progress on the Functionality of Plant Polysaccharides and Their Application in Meat Products

作　　者：刘傲兵 段君雅 化稳 张津 郑智哲 张宇君 高晓光[1] LIU Ao-bing;DUAN Jun-ya;HUA Wen;ZHANG Jin;ZHENG Zhi-zhe;ZHANG Yu-jun;GAO Xiao-guang(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;Hebei Sogreen Food Co.,Ltd.,Shijiazhuang 050021,China;Hebei Provincial Pig Processing Technology Innovation Center,Shijiazhuang 050021,China)

机构地区：[1]河北科技大学食品与生物学院,石家庄050018 [2]河北双鸽食品股份有限公司,石家庄050021 [3]河北省生猪加工技术创新中心,石家庄050021

出　　处：《中国调味品》2023年第4期205-210,共6页China Condiment

基　　金：石家庄市科学技术研究与发展计划项目(211170222A)。

摘　　要：植物多糖作为天然的植物提取物,具有抗氧化、抑菌的能力以及降血糖、抗肿瘤等多种生物活性,因此成为医学和食品等领域的研究热点。将植物多糖应用于肉制品中可改善产品的质构、风味、色泽等,部分植物多糖可使加工后的肉制品具有功能特性。植物多糖还可替代部分脂肪,减少肉制品中的脂肪含量,起到促进健康的作用。文章对植物多糖的多种功能特性以及在肉制品中添加多糖对产品感官、理化性质等方面的影响进行综述,以期为后续的研究提供参考。As natural plant extract,plant polysaccharides have the capacity of antioxidation,bacteriostasis,and a variety of biological activities such as reducing blood sugar and anti-tumor.Therefore,they have become a research hotspot in the fields of medicine and food.The application of plant polysaccharides in meat products can improve the texture,flavor and color of products.Some plant polysaccharides can make the processed meat products have functional characteristics.Plant polysaccharides can also replace part of fat,reduce the fat content in meat products and promote health.In this paper,the multiple functional characteristics of plant polysaccharides and the effects of adding polysaccharides into meat products on the sensory and physicochemical properties of products are reviewed,in order to provide references for the follow-up research.

关 键 词：植物多糖 抗氧化性 抑菌性 降血糖 抗肿瘤 功能性肉制品 

分 类 号：TS201.2[轻工技术与工程—食品科学]