【志鸿 赢在高考】（新课标）2016届高考英语二轮复习 攻关篇 专题一 科普知识类.docVIP

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. 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. 【语篇导读】本文主要介绍了一种新型蛋白质,可以替代脂肪。 1.What can we learn from the passage? A.The NHS will benefit from this new finding. B.The research te