生物聚合物油凝胶制备及其在食品领域的应用  

Preparation of biopolymer based oleogels and its application in food industry:A review

作　　者：鲍玉格 王启明 冉娅琳 明建[1,2,3] BAO Yuge;WANG Qiming;RAN Yalin;MING Jian(College of Food Science,Southwest University,Chongqing 400715,China;Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学果蔬物流保鲜与营养品质调控研究中心,重庆400715 [3]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品与发酵工业》2025年第8期351-358,共8页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(32272308)。

摘　　要：积极寻找固体脂肪替代品,降低饱和脂肪酸和反式脂肪酸摄入带来的慢性疾病风险,是目前食品行业关注的焦点。油凝胶是一种潜在的固体脂肪替代品,低分子质量凝胶剂(low molecular weight oleogelators,LMOGs)常用于油凝胶制备。然而,由于LMOGs对温度和剪切力极其敏感,且在制备油凝胶时所需浓度较高,严重限制其商业化应用。近年来,绿色、经济、高效、安全的生物聚合物类凝胶剂(如:蛋白质、多糖等)被广泛用于油凝胶构建,实现生物活性小分子递送,抑制脂质迁移,改善低饱和脂肪酸食品安全性,引起了学者高度关注。基于此,论文综述了生物聚合物凝胶剂类型,制备生物聚合物油凝胶常用方法及其在食品领域中的最新应用,并展望了生物聚合物油凝胶的发展前景,为功能性油凝胶设计与研发提供理论基础。One of focuses of the current food industry is actively looking for solid fat substitutes to reduce the risk of chronic diseases caused by saturated fatty acids and trans fatty acids intake.Low molecular weight oleogelators(LMOGs)are commonly used in the preparation of oleogels that are potential solid fat substitute.However,since LMOGs are extremely sensitive to temperature and shear force,and the concentration required for the preparation of oleogels is high,their commercial application is severely limited.In recent years,green,economical,efficient,and safe biopolymer gels(such as proteins and polysaccharides)have been widely used in the construction of oleogels to achieve the delivery of bioactive small molecules,inhibit lipid migration,and improve the safety of low saturated fatty acid foods,which has attracted great attention of scholars.The paper reviews the types of biopolymer gels,the common methods for preparing biopolymer oleogels,and their latest applications in food field,and looks forward to the development prospects of biopolymer oleogels,providing a theoretical basis for the design and development of functional oleogels.

关 键 词：油凝胶 生物聚合物凝胶剂 蛋白质 多糖 多酚 固体脂肪 

分 类 号：TS201.2[轻工技术与工程—食品科学]