摘要
奇亚籽凝胶(Chia seed gum)是奇亚籽溶胀后周围包裹的亲水性杂多糖,可从奇亚籽或其饼粕中提取得到。奇亚籽凝胶可添加在食品系统中,用于控制黏稠度、稳定性和质地,并且区别于食品添加剂,具有良好的营养价值,具有改善肠道菌群、控制体重等多种生物活性。对国内外奇亚籽凝胶的提取分离、结构特性、理化性质、生物活性和潜在应用的研究进展进行系统综述,以期为进一步研究提供依据。
Chia seed gum is a kind of hydrophilic heteropolysaccharide wrapped around chia seeds after swelling,and it can be extracted from Chia seed or defatted meal.Chia seed gum can be added into food system,controlling viscosity,stability and texture of food.Meanwhile,different from food additives,it has good nutritional value,such as improving the diversity of intestinal flora and controlling body weight.Herein,the research progress on the extraction and separation,structural characteristics,physicochemical properties,biological activities and potential application of chia seed gum in the domestic and overseas is reviewed,so as to provide basis for further research.
作者
彭彬倩
罗文涛
王姿颐
沈晓芳
PENG Binqian;LUO Wentao;WANG Ziyi;SHEN Xiaofang(School of Food Science and Technology,Jiangnan University,Wuxi 214122)
出处
《食品工业》
CAS
北大核心
2020年第9期264-268,共5页
The Food Industry
基金
国家重点研发计划(2018YFC1602300)。
关键词
奇亚籽凝胶
提取
结构特性
生物活性
应用
chia seed gum
extraction
structure characteristics
bioactivity
application
