共查询到18条相似文献,搜索用时 501 毫秒
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多糖对蛋白质乳浊液稳定性影响机理研究 总被引:2,自引:1,他引:1
蛋白质乳浊液体系是食品中最重要体系之一,其稳定性问题一直是食品界研究热点,影响蛋白乳浊液稳定性因素很多;该文主要重点阐述不同多糖影响蛋白质乳浊液体系稳定性机理及多糖与蛋白质之间相互作用对蛋白质乳浊液体系稳定性影响。 相似文献
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食品中蛋白质―多糖混合体系研究进展 总被引:1,自引:0,他引:1
蛋白质与多糖是食品中共存两类重要大分子物质,该文介绍食品中蛋白质―多糖混合体系凝胶特性、表面特性等研究概况及电解质、蔗糖、pH值等外部因素对蛋白质―多糖混合体系影响。 相似文献
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以蛋白去除率和多糖损失率为指标,比较Sevag法、三氯乙酸(trichloroacetic acid,TCA)法、木瓜蛋白酶法、木瓜蛋白酶-Sevag联用法和木瓜蛋白酶-TCA联用法脱除蚕蛹多糖蛋白的效果。结果显示:木瓜蛋白酶-TCA联用效果最好,其脱蛋白的最佳条件为木瓜蛋白酶用量[E]/[S] 2.0%、酶解温度50℃、酶解反应1.5h、采用TCA法除蛋白1次,此时蛋白去除率为97.98%,多糖损失率为18.76%;紫外光谱扫描定性实验显示脱蛋白的多糖在260~280nm处只有少量吸收,表明大多数蛋白已去除。木瓜蛋白酶-TCA联用法是一种有效的多糖脱蛋白方法。 相似文献
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静电纺丝技术是一种简单且有效地制备纳米纤维的方法,所得纳米纤维具有纤维直径可控、孔隙率高及比表面积大等优良特性,在生物医学、过滤材料、传感器、酶固定化及食品包装等领域具有良好的应用前景。应用于食品行业的电纺纳米纤维必须生物相容性好、毒性低且可生物降解,故目前常采用蛋白质和多糖等天然聚合物进行静电纺丝。本文主要综述了含蛋白质(大豆分离蛋白、玉米醇溶蛋白、乳清蛋白等)或多糖(壳聚糖、透明质酸、淀粉、普鲁兰多糖等)电纺纳米纤维的制备过程、电纺过程中各主要因素对纤维形貌的影响,所得纳米纤维的特性及其在食品行业,包括抗菌保鲜、抗氧化和控制释放等方面的潜在应用,并展望了静电纺蛋白质和多糖纳米纤维未来的研究方向。 相似文献
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随着现代食品工业的快速发展与人们健康饮食意识的普遍增强,凝胶食品因高含水量、低能量、口感宜人、质构特性独特等优点逐渐受到青睐。多糖和蛋白质是食品体系中广为存在的天然大分子,是食品凝胶结构设计的良好原料。有研究表明,多糖和蛋白质混合体系的相行为是决定两者混合凝胶微观结构及物理性质的主要因素。本文首先阐述了多糖和蛋白质双相混合体系的相行为及影响因素,随后总结了混合体系在构建食品凝胶结构中的设计原则。最后,以乳清蛋白和几种常见多糖的混合体系为例,证明蛋白质和多糖在食品凝胶结构设计方面的巨大潜力。 相似文献
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Yi-Hui Dai Jia-Ru Wei Xiao-Qiang Chen 《Comprehensive Reviews in Food Science and Food Safety》2023,22(4):3130-3150
Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions. 相似文献
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Tuning the Functional Properties of Polysaccharide–Protein Bio‐Based Edible Films by Chemical,Enzymatic, and Physical Cross‐Linking 下载免费PDF全文
Nasreddine Benbettaïeb Jean‐Pierre Gay Thomas Karbowiak Frédéric Debeaufort 《Comprehensive Reviews in Food Science and Food Safety》2016,15(4):739-752
Among natural biopolymers, polysaccharides and proteins are very promising for biodegradable and edible wraps with different characteristics, so that their formulations can be tailor‐made to suit the needs of a specific commodity. Films prepared from polysaccharides have good gas barrier properties but exhibit lower resistance to moisture compared to protein films (edible) or polylactide films (biodegradable). Protein‐based films show better mechanical and oxygen barrier properties compared to polysaccharide films. For that reason, film performances may be enhanced by producing blend systems, where hydrocolloids (mixtures of proteins and/or polysaccharides) form a continuous and more cohesive network. However, the lower water barrier properties of hydrocolloid films and their lower mechanical strength in comparison with synthetic polymers limit their applications in food packaging. Therefore, the enhancement of biopolymer film properties has been studied to attain appropriate applications. This review provides an extensive synthesis of the improvement of the properties of edible polysaccharide–protein films by way of various chemical, enzymatic, and physical methods. These methods primarily aim at improving the mechanical resistance. They also permit to ameliorate the water and gas barrier properties and related functional properties. 相似文献
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