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 mimics the taste and texture of 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 ranger 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.
By studying the proteins’ chemical structure, the team has developed a detailed understanding of how proteins behave when they are heated or go through other food producing processes.
The proteins could encourage development of a wider choice of low-fat foods, helping consumers to eat more healthily and reducing weight-related health problems.
The team has achieved particularly promising results in using proteins to replace eggs, which is commonly used in bakery items.
Such substitution not only cuts fat content; because eggs can be subject to sharp changes in price, it could also cut the cost products and so encourage consumers to eat more healthily.
47. What can we learn from the passage？____
A. The NHS will benefit from this new finding.
B. the research team is funded by food producers.
C. Protein for fat substitution is a completely new idea.
D. Products of modified proteins have been put on sale.
48. The underlined word “mimics” probably means _____.
A. reduces B. makes C. removes D. imitates
49. These new proteins work nearly the same as the fats do because _____.
A. they will cut fat content easily B. they will break down easily
C. their products are cheaper and healthier D. they ensure the original taste and texture.
50. Which of the following is best title ____
A. A Special Protein B. How Proteins Work
C. Cut down the Food Cost D. A special Research Team.