摘要
铁是人体进行生命活动必需的微量元素之一,而铁缺乏导致的贫血是影响人体健康的重要问题,通过铁剂补充或食品强化的方法增加铁摄入量是解决该问题的有效方法。本文从食品中铁强化特性、铁元素的吸收特性以及铁强化剂的发展历程等方面进行了综述,重点归纳了利用食品大分子结构化组装构建铁强化剂的原理和优势,对发展新型复合铁强化食品配料技术具有重要的指导意义。
Iron is a very essential element for human life,and iron deficiency anemia is an important problem for human health.Iron fortification is the most direct and effective method to treat iron deficiency anemia.In this paper,the characteristics of iron fortifiers,the absorption characteristics of iron and the history of the development of iron fortifiers are reviewed.The principle of constructing iron fortifiers based on the structural assembly of food macromolecules and their advantages are highlighted.This review is of great guiding significance for the development of new iron fortified food ingredients.
作者
徐凯
姚晓琳
刘华兵
姚晓雪
陈晓雨
刘宁
李娜
XU Kai;YAO Xiaolin;LIU Huabing;YAO Xiaoxue;CHEN Xiaoyu;LIU Ning;LI Na(School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China;School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China;School of Electrical and Control Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第7期283-291,共9页
Food Science
基金
国家自然科学基金面上项目(31871812)
陕西省教育厅专项科研计划项目(19JK0145)
西安市未央区科技计划项目(201942)。
关键词
铁强化
分子组装
食品大分子
铁吸收
iron fortification
molecular assembly
food macromolecules
iron absorption
