屈琳杭,李星月,赵玉凤,李琪,张思宇,于修烛,高媛

• 1:西北农林科技大学食品科学与工程学院
• 2:粮油功能化加工陕西省高校工程研究中心

摘要(Abstract)：

脂肪是一种重要的供能物质，同时可赋予食品优良的风味和细腻的口感。然而，日常饮食中脂肪的过量或不合理摄入，常常引发肥胖、心血管疾病等一系列健康问题。因此，低热量、低脂的脂肪替代品备受人们关注。传统的脂肪替代品存在替代后食品风味和感官特性不佳等问题。双凝胶（Bigels）是一种特殊的双相凝胶体系，它由油凝胶和水凝胶在一定的温度下经高速剪切制备而成。由于其兼具油凝胶和水凝胶的品质特性，近年来关于Bigels在食品领域的应用备受瞩目。本文系统阐述了Bigels的制备过程、主要特征、脂肪替代机制（多糖、蛋白、自组装交联等）和其在食品领域中的脂肪替代应用现状以及面临的挑战，以期为新型Bigels型脂肪替代品的开发利用提供一定的思考和理论依据。

关键词(KeyWords)： 脂肪替代品;双凝胶;替代机制;应用

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学青年基金项目（32201947）

作者(Author): 屈琳杭,李星月,赵玉凤,李琪,张思宇,于修烛,高媛

DOI: 10.13386/j.issn1002-0306.2024060062

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