植物蛋白-多糖复合物与脂肪相互作用及其在肉制品中的应用研究进展

Research progress on the interactions between plant protein-polysaccharide complexes and lipids and their application in meat products

中文关键词:  蛋白质-多糖复合物  功能特性  肉制品品质

英文关键词:protein-polysaccharide complexes  functional properties  meat product quality

中文摘要:

      为满足市场对低脂健康肉制品的需求，植物蛋白-多糖复合物作为一种高效的脂肪替代品被广泛研究。本文系统综述了植物蛋白与多糖通过共价与非共价相互作用构建复合物的机制和最终形成复合物的功能特性（乳化性、凝胶性、溶解性），并深入阐释了其作为脂肪替代物在肉制品中与脂肪的相互作用，包括通过界面吸附特性稳定脂肪球、通过构建凝胶网络截留住水油成份以及能够模拟脂肪的口感与润滑性。目前各项研究表明，该复合物能有效改善乳化型与重组肉制品的质构、理化性质和营养特性，且在适量替代下感官接受度良好。本文为高品质食品的精准设计与加工过程调控提供理论基础，为未来食品满足多元化与高质化需求提供基础。

英文摘要:

      Abstract: To address the escalating market demand for low-fat, healthy meat products, plant protein-polysaccharide complexes have emerged as promising high-efficiency fat substitutes, attracting extensive research attention. This review systematically summarizes the mechanisms underlying the formation of plant protein–polysaccharide complexes through covalent and non-covalent interactions, as well as the functional properties (emulsifying ability, gelation property, and solubility) of the resulting complexes. Moreover, it comprehensively elaborates on the interactions between these complexes (as fat substitutes) and fat in meat products, encompassing the stabilization of fat globules through interfacial adsorption properties, the entrapment of water and oil components via gel network construction, and the mimicry of the mouthfeel and lubricity of natural fat. Cumulative research evidence indicates that these complexes can significantly enhance the texture, physicochemical properties, and nutritional profiles of emulsified and restructured meat products, while maintaining favorable sensory acceptability at appropriate substitution levels. Ultimately, this review provides a theoretical foundation for the precise design of high-quality foods and the regulation of their processing processes, thereby laying a solid groundwork for future foods to fulfill the diverse and high-quality demands of consumers.