植物多糖的功能性及其在肉制品中的应用研究进展

Research Progress on the Functionality of Plant Polysaccharides and Their Application in Meat Products

植物多糖作为天然的植物提取物,具有抗氧化、抑菌的能力以及降血糖、抗肿瘤等多种生物活性,因此成为医学和食品等领域的研究热点。将植物多糖应用于肉制品中可改善产品的质构、风味、色泽等,部分植物多糖可使加工后的肉制品具有功能特性。植物多糖还可替代部分脂肪,减少肉制品中的脂肪含量,起到促进健康的作用。文章对植物多糖的多种功能特性以及在肉制品中添加多糖对产品感官、理化性质等方面的影响进行综述,以期为后续的研究提供参考。

As natural plant extract,plant polysaccharides have the capacity of antioxidation,bacteriostasis,and a variety of biological activities such as reducing blood sugar and anti-tumor.Therefore,they have become a research hotspot in the fields of medicine and food.The application of plant polysaccharides in meat products can improve the texture,flavor and color of products.Some plant polysaccharides can make the processed meat products have functional characteristics.Plant polysaccharides can also replace part of fat,reduce the fat content in meat products and promote health.In this paper,the multiple functional characteristics of plant polysaccharides and the effects of adding polysaccharides into meat products on the sensory and physicochemical properties of products are reviewed,in order to provide references for the follow-up research.