凝胶基于质构特性的营养效应及其研究进展  

Nutritional effect of gels based on textural properties and its research progress

作　　者：孙洋 程凯旋 康宇 徐晨凤 刘博文 邓伶俐 程超 张驰 商龙臣 SUN Yang;CHENG Kaixuan;KANG Yu;XU Chenfeng;LIU Bowen;DENG Lingli;CHENG Chao;ZHANG Chi;SHANG Longchen(College of Biological and Food Engineering,Hubei Minzu University,Enshi 445000,China;Hubei Key Laboratory of Selenium Resource Research and Biological Application Hubei(Minzu University),Enshi 445000,China;Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences,Hubei Minzu University,Enshi 445000,China)

机构地区：[1]湖北民族大学生物与食品工程学院,湖北恩施445000 [2]硒资源研究与生物应用湖北省重点实验室(湖北民族大学),湖北恩施445000 [3]恩施土家族苗族自治州农业科学院,湖北恩施445000

出　　处：《食品与发酵工业》2024年第17期405-413,共9页Food and Fermentation Industries

基　　金：湖北省自然科学基金计划青年项目(2023AFB162);湖北省教育厅科学研究计划资助项目(D20221902);湖北民族大学生物与食品工程学院研究生创新项目(SGYC2022012);湖北民族大学研究生创新项目(MYK2023036)。

摘　　要：作为重要的非流体食品类型,凝胶类食品的弹性、硬度、黏性及咀嚼性等质构特性对其感官特性有决定性的影响,同时也是其发挥营养效应的重要物性基础。由于其质构特性的强大可塑性,凝胶食品不仅在食品工业中应用广泛,其对营养素的消化吸收以及机体食欲响应的调控作用也备受研究者关注。该文综述了凝胶食品的质构特性在各消化环节发挥营养效应尤其是影响消化过程的作用机制,澄清了凝胶食品的营养效应取决于其质构性质而非化学结构,该文不仅有望为新型功能食品(如饱感强化食品)的开发提供思路借鉴,也可为后续开展凝胶物性的营养学研究奠定理论基础。Gel food is an essential kind of non-fluid food and its texture properties,such as elasticity,hardness,viscosity,and chewiness,were considered to have a decisive influence on its sensory properties,which would also lay a solid foundation for its nutritional value.Due to the strong plasticity of its textural characteristics,gel foods are not only widely used in the food industry,but their regulatory effects on nutrient digestion,absorption,and appetite response have also attracted significant attention from researchers.This article reviews the role of textural characteristics of gel foods in exerting nutritional effects at various digestive stages,particularly the mechanisms influencing the digestion process.It clarifies that the nutritional effects of gel foods depend on their textural properties rather than their chemical structure.This article not only provides insights for the development of new functional foods,such as appetite-suppressing foods but also lays a theoretical foundation for subsequent nutritional research on the physical properties of gels.

关 键 词：凝胶食品 质构特性 消化 营养效应 

分 类 号：TS201.4[轻工技术与工程—食品科学]