膳食纤维对蛋白凝胶影响的研究进展  

Advances in Research on the Effects of Dietary Fiber on Protein Gel Properties

作　　者：廉文涛 黄雨洋 李玉玲 王喜泉 曲敏[1] 朱秀清[1] LIAN Wentao;HUANG Yuyang;LI Yuling;WANG Xiquan;QU Min;ZHU Xiuqing(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;Harbin Zhongyanghong Group Co.,Ltd.,Harbin 150028,China;Heilongjiang Green Food Science Research Institute,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028 [2]哈尔滨中央红集团有限公司,黑龙江哈尔滨150028 [3]黑龙江省绿色食品科学研究院,黑龙江哈尔滨150028

出　　处：《食品科学》2023年第9期340-348,共9页Food Science

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B04)。

摘　　要：蛋白凝胶是一种水分含量高的三维蛋白网络,在食品、医药、工业等领域均有广泛应用。膳食纤维具有良好的理化和生理特性,通过添加膳食纤维来改善凝胶质地的研究逐渐成为关注焦点。为了更好地了解膳食纤维-蛋白复合凝胶的研究进展,本文重点阐述膳食纤维的分类、结构和功能特性,总结膳食纤维对蛋白凝胶特性的影响,解释其影响机制,对纤维-蛋白凝胶在食品、医药等领域中的应用进行概述,并提出其未来的发展方向。本文可为纤维-蛋白凝胶的制备和应用提供依据。Protein gels are three-dimensional protein networks with high moisture content,which have been widely applied in several fields such as food,medicinal,and industrial sectors.Gel texture can be improved by adding dietary fiber due to its good physical,chemical and physiological properties,which has become the focus of attention of researchers.In order to better understand recent progress in research on dietary fiber-protein composite gels,this paper focuses on the classification,structure and functional characteristics of dietary fiber,and summarizes the current state of knowledge on the effect and mechanism of dietary fiber on the characteristics of protein gels.Moreover,it gives an overview of the application of fiber-protein gels in the fields of food and medicine and predicts future development directions.This paper will provide a basis for the preparation and application of fiber-protein gels.

关 键 词：膳食纤维 蛋白凝胶 凝胶特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]