| 奇亚籽胶的功能性质及其在食品中的应用研究进展 |
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| 引用本文： | 陆家慧,刘树萍.奇亚籽胶的功能性质及其在食品中的应用研究进展[J].食品工业科技,2022,43(9):432-438. |
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| 作者姓名： | 陆家慧 刘树萍 |
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| 作者单位： | 哈尔滨商业大学旅游烹饪学院，黑龙江哈尔滨 150028 |
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| 基金项目： | 黑龙江省科学基金项目（LH2021B015）；哈尔滨商业大学“青年创新人才”支持计划学术骨干项目（2019CX18）；烹饪科学四川省高等学校重点实验室资助项目（PRKX201906）；黑龙江省博士后科研启动金（LBH-Q15072） |
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| 摘 要： | 奇亚籽在食品和医疗领域已有很长的应用历史.作为奇亚籽副产物,奇亚籽胶具有特殊的理化性质和多样化的结构构象.奇亚籽胶作为食品工业应用的一个新型资源,可以改善产品的营养价值,调整食品系统的粘度、稳定性和质构.本文就奇亚籽胶的提取和干燥方式、主要营养价值和功能性质及其在肉制品、烘焙制品、乳制品和食品保鲜与包装等领域的应用进行...
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| 关 键 词： | 奇亚籽 胶体 提取方式 营养价值 功能性质 应用 |
| 收稿时间： | 2021-05-06 |
Research Progress on the Functional Properties of Chia Gum and Its Applications in Foods |
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| LU Jiahui,LIU Shuping.Research Progress on the Functional Properties of Chia Gum and Its Applications in Foods[J].Science and Technology of Food Industry,2022,43(9):432-438. |
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| Authors: | LU Jiahui LIU Shuping |
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| Affiliation: | College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150028, China |
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| Abstract: | Chia seed has been applied in foods and medical field for a long history. As a by-product of chia seed, chia gum has unique physical and chemical properties and diverse structural conformations. As an emerging resource in food industry applications, chia gum can also be used in technological applications such as improving the nutritional value of products, adjusting the viscosity, stability and texture of the food system. This paper reviews the extraction and drying methods, main nutritional value and functional properties of chia gum and its application in meat products, baking products, dairy products, food preservation and packaging. The future research direction and application prospect of chia gum are discussed in order to provide ideas and objectives for the food industry to seek new green modifiers. |
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