亚麻籽胶功能性质及其在食品中的应用进展

Functional properties of flaxseed gum and its application in food

亚麻籽胶作为新型的天然功能性胶体,是主要存在于亚麻籽壳表面的一种阴离子杂多糖,具有凝胶、乳化、增稠等特性,被当作一种绿色添加剂广泛应用于食品加工中,以提高产品品质。同时作为一类水溶性膳食纤维,亚麻籽胶还具备减轻体重、调节肠道菌群、降低血糖及胆固醇等生理功能,故其在食品中不仅作为稳定剂、乳化剂、增稠剂等角色,也兼具营养功能。本文综述了亚麻籽胶的提取、成分组成及其功能特性,总结了近几年亚麻籽胶的生理功能研究进展,阐述了亚麻籽胶在食品加工领域中不同应用方向的国内外最新研究,以期为亚麻籽胶在食品加工中的深入开发与应用提供理论参考。

Flaxseed gum, as a new type of natural functional colloid, is an anionic heteropolysaccharide mainly existing on the surface of flaxseed shell. It has the characteristics of gel, emulsification, thickening, etc. It is widely used in food processing as a green additive to improve product quality. At the same time, as a kind of water-soluble dietary fiber, flaxseed gum also has physiological functions such as weight loss, intestinal flora regulation, blood sugar and cholesterol reduction. Therefore, flaxseed gum not only serves as a stabilizer, emulsifier, thickener and other roles in food, but also has nutritional functions. In this paper, the extraction, composition and functional characteristics of flaxseed gum were summarized, and the research progress of physiological function of flaxseed gum in recent years was summarized. The latest researches on different application directions of flaxseed gum in food processing at home and abroad were elaborated, so as to provide theoretical references for the further development and application of flaxseed gum in food processing.