阅读话题·分类

　　专题一 科普知识类

　　专项强化·训练

　　A

　　(2015成都二模)

　　Researchers may have discovered a perfect material of dieting—low fat cake and cheese.British researchers say they have created a protein (蛋白质) that can replace fat perfectly.

　　The proteins will enable food producers to remove much of the fat used in their products but without reducing product quality.

　　Funded by team from University of Edinburgh,the researchers have produced the modified (调整了的) proteins that easily break down and therefore work nearly the same as the fats do during food production.

　　“We’ve paved the way for the development of modified proteins that can be used to produce a wider range of appealing low-fat foods,”said Dr.Steve Euston,who led the research.“The result could be important for health benefits,as well as a reduction in the burden on the National Health Service (NHS) caused by many weight-related health problems.”

　　Protein-for-fat substitution (替代品) is not a completely new idea,but to date it has been limited to products such as yogurts.

　　In cheeses and cakes it has proved less successful in ensuring the original taste and texture fundamental to consumer satisfaction,mainly because proteins could not mimic the behavior of fats closely enough.

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