蛋白质基脂肪替代物在食品中的应用研究进展

摘 要：日常饮食中摄入过多脂肪会导致高血压、高血脂等慢性疾病。随着健康饮食观念的逐步推广，食用低脂食品成为越来越多人的选择，脂肪替代物的研究成为热点。本文综述了不同种类蛋白质为基料的脂肪替代物的制备过程和特性及其在烘焙制品、肉灌制品以及乳制品中的应用现状，以供参考。

关键词：蛋白质；脂肪替代物；应用；研究进展

Research Progress on the Application of Protein-Based Fat Substitutes in Food

PANG Junqi， SUN Keyang， WANG Nan， YANG Ji， GAO Yuzhe*

（Grain Science and Technology College， Shenyang Normal University， Shenyang 110034， China）

Abstract： Excessive fat intake in the daily diet lead to chronic diseases such as high blood pressure and hyperlipidemia. With the gradual promotion of the concept of healthy diet， eating low-fat food has become the choice of more and more people， and the research on fat substitutes has become a hot spot. This paper reviewed the preparation process and characteristics of different kinds of protein based fat substitutes and their application in baking products， meat concoctions and dairy products for reference.

Keywords： protein; fat substitute; application; research progress

目前超重肥胖在全球范围内已成为严重的健康问题和社会危机。（剩余5045字）