多糖的凝胶化机理及其在油脂固化方面的应用

在传统塑性脂肪食品氢化的加工工艺中常引入反式脂肪和饱和脂肪，由此出现了油脂类制品安全和营养等问题，大量研究已经确定多种油脂凝胶体系具有模仿传统塑性脂肪物理特性的功能，导致国际上对于油脂凝胶体系的研究越来越多且更加地深入。笔者综述了多糖凝胶的分类，并从结构形貌表征、流变行为、计算机模拟等角度探讨多糖的凝胶化机理及其在油脂固化等方面应用的研究进展，旨在为多糖凝胶稳定性、抗氧化性等机制的深入研究及其在油脂类食品领域中的广泛应用提供理论依据。

Mechanism of Polysaccharide Gels and Their Application in Oils

Trans fats and saturated fats are often introduced for use in the traditional plastic fatty food hydrogenation, which has caused problems such as the safety and nutrition of fat products. Numerous studies showed that a variety of oleogel systems had physical properties that mimic traditional plastic fat functions, leading to more and more in-depth research on the oleogel systems in the world. The research progress in polysaccharide gels were reviewed in classification, gelation mechanism, and application in oils in the aspects of structural and morphological characterization, rheological behaviour, and computer simulation. It is important to discover their potential applications in the food industry and other industries.