摘要
食品热加工过程中淀粉与脂质等组分的相互作用及复合物形成对最终食品品质及营养价值起着至关重要的作用。淀粉-脂质复合物由于具有高黏度、低凝胶强度、抗老化以及较高的酶抗性和肠道益生特性,近年来受到了学术界和工业界的广泛关注。本文在介绍淀粉-脂质复合物的形成机理及结构的基础上,综述了目前国内外热加工过程中淀粉-脂质复合物的形成规律及性质、消化和发酵特性以及在食品工.业中的潜在应用等方面的最新研究进展,同时展望了淀粉-脂质复合物在未来研究中的趋势,为更好地指导热加工过程中食品品质的调控及开发高营养价值健康食品提供理论指导。
Interactions between starch and lipid,and the formation of their complex during thermal processing play a critical role in determining the quality and nutritional properties of finalized foods.Starch-lipid complex has attracted extensive attention in recent years because of its high viscosity,low gel strength,anti-aging,high enzymatic resistance and prebiotic properties.After brief description of the formation mechanism and structure of starch-lipid complex,this review comprehensively summarizes the latest research progresses about starch-lipid complex,including its formation,properties,digestion and fermentation characteristics,and its potential application in food industry.Meanwhile,this review predicts future research needs of starch-lipid complex,and provides theoretical reference for better guiding the regulation of food quality in thermal processing and developing foods with high quality,nutrition and health benefits.
作者
何子豪
晁琛
孙蓉
孙博文
王书军
HE Zihao;CHAO Chen;SUN Rong;SUN Bowen;WANG Shujun(School of Food Science and Engineering,State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&.Technology,Tianjin 300457)
出处
《未来食品科学》
2021年第4期26-43,共18页
Future Food Science
基金
国家自然科学基金重点项目(32030084)。
