Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China.
Department of Food Science, University of Massachusetts, Amherst, MA, USA.
J Sci Food Agric. 2021 Feb;101(3):820-830. doi: 10.1002/jsfa.10645. Epub 2020 Aug 14.
Excess consumption of total and saturated fats is linked to the development of chronic diseases, such as obesity, heart disease, diabetes, and cancer. There is therefore considerable interest in the development of foods containing lower levels of total and saturated fats, but that still have the same desirable physicochemical and sensory characteristics as the original foods. Solid fats normally contribute a number of key functional attributes to foods due to their ability to form crystalline networks that alter texture (such as elasticity, plasticity, and spreadability) and appearance (such as opacity and creaminess). The aim of this review is to provide an overview and to discuss the potential applications of food proteins as fat structuring agents that may be able to offer some of the desirable attributes normally supplied by saturated and trans fats. Previous studies have shown that globular proteins (such as whey proteins) trapped inside water-in-oil emulsions form protein microspheres when they are thermally denatured, which leads to the creation of highly viscous or solid-like lipid phases, having higher rheological properties. These protein microspheres may therefore be useful for the development of reduced fat margarines and spreads with reduced level of saturated/trans-fat contents. © 2020 Society of Chemical Industry.
过量摄入总脂肪和饱和脂肪会导致肥胖、心脏病、糖尿病和癌症等慢性病的发生。因此，人们非常关注开发总脂肪和饱和脂肪含量较低、但仍具有与原始食品相同理想理化和感官特性的食品。由于固体脂肪能够形成改变质地（如弹性、可塑性和可扩展性）和外观（如不透明性和奶油状）的结晶网络，因此通常为食品提供许多关键的功能属性。本综述的目的是提供一个概述，并讨论食品蛋白质作为脂肪结构剂的潜在应用，这些蛋白质结构剂可能能够提供通常由饱和脂肪和反式脂肪提供的一些理想属性。先前的研究表明，球状蛋白质（如乳清蛋白）在水包油乳液中被捕获时，当它们受热变性时会形成蛋白质微球，从而形成具有更高流变性能的高粘性或固体状脂质相。因此，这些蛋白质微球可用于开发低脂肪人造黄油和涂抹酱，其饱和/反式脂肪含量较低。© 2020 英国化学学会。
