大豆分离蛋白脂肪模拟物形成机理及在食品中的应用研究进展

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中图分类号：TS201.21 文献标志码：A

DOI：10.3969/j.issn.1000-9973.2026.01.033

文章编号：1000-9973（2026）01-0254-07

Research Progress on Formation Mechanism and Application of Soybean Protein Isolate Fat Mimics in Food

LU Jian-ping¹，ZHANG Na2⋆ ，LING Yan-dong1，MA Chun-min² （1.College of Tourism and Cuisine，Harbin University of Commerce，Harbin 150o76，China; 2.College of Food Engineering，Harbin University of Commerce，Harbin 15O028，China）

Abstract： The mouthfeel and taste of food depend on the content of fat to a large extent. However， excessive intake of fat willincrease the risk of obesity and cardiovascular diseases. Therefore，in many current research on fat-reducing foods，fat mimics are used to simulate the role offat in food. Soybean protein isolate is a kind of commonly used raw material for the preparation of fat mimics. Its formation mechanism as a fat mimic mainly includes protein modification and microparticulation technology，and soybean protein isolate mimicking fat has been widely applied in foods such as dairy products，meat products and baked products. In this paper，the formation mechanism and the application of soybean protein isolate fat mimics in different kinds of foods are classified and expounded.

Key words： soybean protein isolate; fat mimics;formation mechanism；application progress

超重和肥胖问题已经演变为我国甚至全球范围内的重大公共卫生难题[1-3]，人们开始意识到健康生活的重要性。（剩余14954字）