微藻的功能特性及其在食品中的应用研究进展
Research Progress on the Functional Characteristics of Microalgae and Their Application in Food
闫新璐 1刘倩倩 1侯庆安 1孙承锋 1喻倩倩 1温荣欣1
作者信息
- 1. 烟台大学生命科学学院,山东烟台 264005
- 折叠
摘要
随着全球人口的增长,粮食生产逐渐呈现供不应求的局面,与此同时,日趋下降的环境质量也在迫使传统的食品供应体系发生改变.微藻中含有丰富的宏量营养素和生物活性物质,不仅可以为人体提供营养,而且具有抗氧化、抗菌、免疫调节等功能,作为潜在的食品原料新来源,受到越来越多的关注.本文综述了微藻的特征及可食用种类,详细介绍了微藻蛋白、多不饱和脂肪酸、多糖和其它生物活性物质的生理活性功能,深入讨论了其在替代肉类蛋白、补偿减盐食品风味、抑菌防腐和功能性食品开发方面的应用潜力及前景,总结了其在食品应用中现存的问题与挑战,展望未来的发展方向,旨在为微藻类食品的开发和食品新资源的探索提供理论参考.
Abstract
As the global population grows,food production is falling short of demand,while environmental degradation is forcing changes in traditional food supply systems.Microalgae are rich in macronutrients and bioactive substances,which can provide nutrients for the human body and have antioxidant,antibacterial,immune regulation,and other functions.As a potential new food source,microalgae are gaining increasing interest.This paper reviews the characteristics and extant edible microalgal species,as well as the physiological functions of microalgal proteins,polyunsaturated fatty acids,polysaccharides,and bioactive substances.The application potential and prospect of microalgae in replacing meat proteins,compensating for salt reduction food flavor,bacteriostasis and preservatives,and the development of functional foods are discussed in detail,as are the existing challenges in their application as food.The objective is to provide theoretical references for the development of microalgae food and the exploration of new food resources.
关键词
微藻/营养成分/生物活性/功能特性/未来食品Key words
microalgae/nutritional ingredient/biological activity/functional properties/future food引用本文复制引用
基金项目
烟台大学博士启动基金(2222010)
烟台大学研究生科研创新基金(GGIFYTU2352)
出版年
2024
国家科技期刊平台
NSTL
万方数据