摘要
海藻糖是一种具有维持细胞渗透压,防止水分流失的非还原性二糖,由于其独特的生物特性被广泛应用于食品保鲜上,成为一种集调味与保护功能为一体的食品添加剂。生鲜类食品因其季节性、易腐性、地域性等特点,导致腐坏恶臭现象十分严重,开发一种天然安全保鲜剂逐渐成为研究热点。文章综述了海藻糖的生物学特性、安全性评价及对肉类、果蔬及水产品等生鲜食品保鲜的机理及在调味品行业的应用,以期为生鲜食品的保鲜提供理论上的指导。
Trehalose, a non-reducing disaccharide, is able to maintain the extracellular osmolarity and prevent water loss. It is widely applied in food preservation due to its unique biological features, becomes a kind of food additive with the seasoning and protection functions. The spoilage of fresh food is serious because of its seasonal, perishable and regional characteristics. Therefore, it is necessary to develop a natural and safe preservative in modern society. Review the biological characteristics and safety evaluation of trehalose. In addition, review the mechanism of trehalose for fresh food preservation such as meat, fruits, vegetables and aquatic products and its application in condiment industry, in order to provide the theoretical guidance for fresh food preservation.
作者
王帅静
朱延光
蓝尉冰
于玥
侯殿志
陈华磊
黄双霞
陈山
WANG Shuai-jing ZHU Yan-guang LAN Wei-bing YU Yue HOU Dian-zhi CHEN Hua-lei HUANG Shuang-xia CHEN Shan(Center for Sugar Industry Engineering and Technology Research, Guangxi University, Nanning 530004, China Light Industry and Food Engineering College, Guangxi University, Nanning 530004, China Guangxi Sugar Industry Collaborative Innovation Center, Nanning 530004, China)
出处
《中国调味品》
北大核心
2017年第10期165-170,共6页
China Condiment
关键词
海藻糖
安全性
生鲜食品
保鲜机理
应用
trehalose
safety
fresh food
preservation mechanism
application
